• 100g dried figs

• 400ml red wine

• 300g castor sugar

• 350g puff pastry

• 400g shallots-sliced

• 1 tsp thyme-chopped

• 20 baby beetroot

• 100ml balsamic vinegar

• 30 ml extra virgin olive oil

• 150g Holy Goat fromage frais

• Watercress

Place figs, sugar and red wine in saucepan, simmer for 30 minutes. Cool overnight. Foil-wrap each beetroot, place on tray, bedded on rock salt, roast for 30 minutes at 180ºC or until cooked. Roll pastry to 4mm, cut a 10cm disc, rest for 30 minutes, then bake between 2 trays

at 180ºC for 12-15 minutes until a light golden colour. Place shallots and thyme in saucepan with half the oil, caramelise over low heat – about 30 minutes. Drain figs, reduce red wine by half. Cool. Finely chop figs and add to shallots, cook for 5 minutes, adjust seasoning, allow to cool. Reduce balsamic by half over low heat. Cool. Peel beetroots, slice thinly. Thinly spread shallot mix on the pastry, add beetroot, bake for 5 minutes at 180ºC. Arrange plates and, using a spoon, pool small amount of the reduced balsamic, olive oil and red wine syrup

around them. Place cooked tarts in middle of plates, spoon fromage frais on top. Garnish with watercress.