Ricotta, Beetroot and Caramelised Onion Tarte Tatin

Steps

1. oven to 210°C. Line an oven tray with baking paper. Set aside a medium, oven-proof fry-pan (measuring about 20-22cm in diameter).
2. Use the base of the fry-pan to trace a circle onto baking paper and use scissors to cut circle out. Unroll pastry onto a flat surface and place the circle of paper on top. Use a small knife to cut around the circle, until you have a circle of pastry. Set paper and pastry aside and place pan on stove top.
3. Heat a drizzle of oil in same pan on medium-high heat. Cook onion with a pinch of salt for 5-6 minutes, until browned. Add first measure sugar and vinegar to pan and cook a further 2-3 minutes, until caramelised. Remove onions from pan and set aside in a bowl. Reserve pan.
4. While onions cook, toss courgette and capsicum on prepared tray with tarte tatin seeds and a drizzle of oil. Season with salt and pepper and roast for about 15 minutes, until tender. Toss roasted veggies with rocket and almonds just before serving. Wipe reserved pan clean and line with prepared circle of baking paper.
5. Sprinkle thyme and second measure of sugar evenly over baking paper. Arrange beetroot rounds close together, in a single layer, to cover the base of the pan. Cook on medium heat for 1-2 minutes, until thyme is fragrant.
6. Cover beetroot with caramelised onions, then top with pastry circle, tucking in the edges. Brush with egg yolk and bake in oven (on rack above courgette) for 12-15 minutes, until golden brown. Remove from oven and allow to sit for 1-2 minutes, before carefully flipping out onto a clean board.
7. cut beetroot and caramelised onion tarte tatin into 2-3 pieces and divide between plates. Drizzle with balsamic glaze, dollop over ricotta cheese and top with a handful of roast courgette salad.