Makes 4 tarts

For the tart
2 large beetroot
2 cloves garlic
4 sprigs thyme
Sea salt to taste
60g unsalted butter
20ml sherry vinegar
20g Demerara sugar
4 140 mm diameter x 4 mm thick puff pastry
For the turnips
2 large turnips
20ml grapeseed oil
40g duck fat or butter
Sea salt to taste
For the vinaigrette
2 teaspoons Dijon mustard
30 ml sherry vinegar
2 tablespoons roasted hazelnuts
pinch salt
70 ml hazelnut oil
60 ml grape seed oil
To finish
Baby cress leaves
Reserved juices from the tart pans

For the tart
Pre heat your oven to 180ºC.
Peel the beetroot and cut into small wedges wrap in foil with the garlic, thyme and a pinch of salt.
Place on a rack in the pre-heated oven and bake until tender approx 60 minutes.
Allow to cool in the foil and remove.
Place the butter, sugar and vinegar in the bottom of 4 rosti pans, scatter over the beetroot pieces. Then cover with the pastry discs and tuck the sides under the beetroot.
Turn the oven up to 190ºC.
Place in the pre-heated oven and bake for 12 minutes until the pastry is crisp and golden.
Remove from the oven and allow to rest for a few minutes and then turn out onto your serving plate.
For the turnips
Peel the turnips and cut into small wedges.
Heat a pan over a moderate heat, add the oil followed by the turnips and duck fat, gently caramelise for a few minutes until just tender, season with the salt and remove from the heat.
For the vinaigrette
Place the mustard, vinegar, nuts and seasonings in a mortar and pound to a coarse paste (or use a food processor) Slowly add the oils, whisking constantly. Taste and adjust the seasoning to your liking. Use immediately, or transfer to a small container with a tight-fitting lid and refrigerate until ready to use.
To serve
Place the turnips in the centre of your serving plates, gently put the cooked tart on top, spoon over the hazelnut vinaigrette, drizzle with the reserved tart pan juices, and decorate with the baby leaves.

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