Cooking with Bruce : Caramelised shallots, fig and beetroot tart with French goat’s cheese and red wine syrup

Yes, I know it's been awhile since the last instalment of cooking with Bruce. I have been cooking, but have forgotten to post the recipes i liked. However yesterday I felt the urge to go a bit over the top so:

Caramelised shallots, fig and beetroot tart with French goat’s cheese and red wine syrup

100g Turkish dried figs

400ml red wine

300gm caster sugar

300gm puff pastry

4 large beetroot

400g chopped shallots

1t chopped thyme

200gm French goat’s cheese

Simmer figs, wine and caster sugar for 30mins then leave to cool overnight.

Cut puff pastry 5mm thick and cut into squares or circles, place on baking tray and rest for 30min before baking at 200C until golden.

Wrap beetroot individually in tin foil and bake until tender (rest on something to stop base burning), cool and chop into rounds, or boil gently until cooked.

Sweat shallots in olive oil, salt, and thyme, cover and cook until caramelised.

Drain figs and reserve the liquid, chop figs finely and add to shallots - cook for 5 mins. Allow to cool, reduce the liquid to a syrup. 

Top the pastry with the shallot mixture, then beetroot, top with goats cheese, season and drizzle with olive oil. Bake for 5min at 200C. 

To serve, drizzle with olive oil and balsamic vinegar, spoon some of the red wine syrup around the outside, with a green salad on the side. 

Love, B