Mini beetroot tart tatin

(For 12 canapes)

• 2 stems Zallotti Blossom
• ¼ of a punnet Borage Cress
• 120gr puff pastry
• 250gr cooked beetroot
• 30gr unsalted butter
• 20gr Demerara sugar
• balsamic vinegar reduction to drizzle

• Use mini muffin baking trays with 12 mould per tray. 
• Divide the butter in 12 pieces and place one piece at the bottom of each case. 
• Add one pinch of Demerara sugar on top of the butter. 
• Using a Parisienne scoop, make 12 ball of cooked beetroot and press each one at the centre of each case, on top of the butter and sugar. 
• Lay the puff pastry and cut out 12 circle the size of the bottom of each case and cover the beetroot. 
• Bake in a hot oven at 220°C for 10 to 12 minutes. 
• While still hot, remove the tart tatin from the mould. 
• Serve with a drizzle of balsamic reduction vinegar, Zallotti Blossom and Borage Cress. 

Recipe: Franck Pontais