Peel the beetroots and cut in
half. In a frying pan, melt the
butter with the balsamic glaze
and sugar. Add the beetroots
and cook for 10-15 minutes on
a low heat until caramelised.
Preheat the oven to 200C/
180C F/Gas 6.
Add the caramelised
beetroots to an 18cm tart or
cake tin with the cut sides down,
then cover with foil. Cook in the
oven for 30 minutes.
Roll the pastry to make a
circle slightly larger than the tin and use to cover the cooked
beetroots, tucking the pastry
down into the sides of the pan.
Bake for another 30 minutes.
Turn the tart upside-down on
to a serving plate. Top with the
pomegranate seeds and serve
with the cottage cheese in a
small bowl on the side.
RECIPES AND PHOTOGRAPHS TAKEN FROM CHEZ MANON BY MANON LAGRÈVE, PHOTOGRAPHY BY NASSIMA ROTHACKER (QUADRILLE, £26).
