Beetroot and Blue Cheese Tatin
Beetroot and Blue Cheese Tatin



  • 25g butter
  • 1 chopped garlic clove
  • 1 tbsp brown sugar
  • 1 tbsp balsamic vinegar
  • 4 heads of chicory, halved
  • 2 tsp chopped rosemary
  • 1 tbsp thyme leaves
  • 100g beetroot, cooked and cut into wedges
  • 375g ready-rolled puff pastry
  • 25g toasted walnuts, chopped
  • 50g stilton
  • Preheat the oven to 190C. Melt the butter in a 25cm frying pan, cook the garlic for 2 mins then stir in the sugar and the vinegar to bubble for 1 minute. Arrange the chicory - cut side up - in a single layer in the pan. Season, sprinkle with rosemary and thyme, and cook for 5 mins. Turn the chicory, cook for 2 mins more, then remove from the heat and arrange the beetroot wedges among the chicory in the pan.
  • Unroll the pastry and cut a circle about 2cm larger than the pan. Lay the pastry over the chicory, tuck the excess beneath and bake for 20 mins. When the pastry is risen and golden, turn onto a serving platter and generously scatter with walnuts, stilton and seasoning. Serve.
30 mins
4 serving

Do you know your wine personality? If your answer is no, take our quiz to find out which wines to pick up next and build your box!

Build my box