Beetroot, pumpkin and goat's cheese tarte tatin

Method

• 1
  Preheat oven to 220°C/200°C fan-forced. Place pumpkin in a baking dish. Drizzle with half the oil. Season with salt and pepper. Toss to coat. Roast for 25 minutes or until tender. Transfer to a large plate. Cool for 10 minutes.
• 2
  Grease 2 x 4cm-deep, 18cm-round (base) cake pans. Line bases and sides with baking paper. Place pastry sheets on a flat surface. Using a small sharp knife, cut a 20cm round from each pastry sheet. Arrange pumpkin and beetroot over the base of prepared pans. Place 1 pastry round over the vegetables in each pan. Fold back the edges. Brush with remaining oil. Bake for 20 to 25 minutes or until golden and puffed. Set aside for 5 minutes before turning onto a chopping board or serving platter.
• 3
  Top the tarts with goat’s cheese and parsley. Drizzle with balsamic glaze. Serve.