Balsamic Beetroot Tarte Tatin

Preheat the oven to 200°C (400°F). Peel the beetroots and cut them into wedges (usually 6-8 per beet depending on size). If using onions, cut them into similar sized wedges.

In an ovenproof skillet over medium heat, melt the butter. Add sugar, balsamic vinegar, and thyme sprigs. Stir until the mixture bubbles and thickens slightly into a syrup.

Add the beetroot wedges (and onion if using) to the skillet. Toss to coat them in the glaze, then season with salt and pepper. Cover the pan loosely with foil or a lid and simmer gently to soften the beets partially.

Remove the lid and increase heat slightly to evaporate excess liquid until a sticky caramel remains. Remove from heat. Arrange the beetroot wedges in a neat, tight circular pattern in the pan. Discard the thyme stems.

Unroll the puff pastry. If needed, roll it out slightly to be 2cm wider than your skillet. Drape the pastry over the beets and tuck the excess pastry edges down inside the rim of the pan to cup the vegetables.

Cut a few small slits in the center of the pastry to allow steam to escape. Bake in the oven for 25-30 minutes, or until the pastry is puffed and deep golden brown.

Remove from the oven and let rest for 5 minutes. This allows the caramel to settle slightly so it doesn't splash when flipping.

Place a large serving plate upside down over the skillet. Using oven mitts and a firm grip on both plate and handle, quickly invert the pan to release the tart onto the plate.

Garnish immediately with crumbled goat cheese and chopped fresh parsley while the tart is warm.