Method

• 1.
  Preheat oven to 220°C/200°C fan-forced.
• 2.
  Place beetroot in a small baking dish and add 1/3 cup (80ml) water. Cover with foil and roast for 1 hour 30 minutes or until you can smoothly pierce the beetroot with a sharp knife.
• 3.
  Set aside, covered, for 20 minutes to cool slightly and steam (this will make it easier to remove the skins). Using paper towel, rub off and discard beetroot skin, then thinly slice beetroot.
• 4.
  Heat the sugar in a 22cm heavy-based ovenproof frypan over high heat. Shake the pan to ensure all the sugar dissolves, and cook, without stirring, for 4-5 minutes until sugar turns deep golden brown.
• 5.
  Add the balsamic glaze and swirl the pan to combine caramel and glaze. Add the butter and stir to combine. Bring to a simmer, then add the garlic, thyme and star anise. Remove from the heat.
• 6.
  Arrange the sliced beetroot over the caramel in a circular pattern, slightly overlapping. Trim the pastry into a circle a little larger than the pan and place over the beetroot, tucking the edges into the side of pan.
• 7.
  Bake for 25 minutes. Reduce oven to 180°C/160°C fan-forced and bake for a further 10 minutes or until pastry is golden brown and flaky. Remove from oven and stand for 5-10 minutes.
• 8.
  Run a knife around edge of pan to loosen pastry from the side and carefully invert tarte out onto a large serving plate or chopping board. Discard the garlic, thyme and star anise.
• 9.
  Crumble goat’s cheese over the top of the tarte, sprinkle over macadamias and garnish with extra thyme. Sprinkle with salt flakes and drizzle with oil to serve.