Selected Recipe - Beetroot Tart Tatin with Thyme Strawberries and Goat's Cheese Cream

Posted under Food and Wine Blog by Candice Bresler on 2nd August 2013

Discovering the Grootbos Landscape on a Plate

Perhaps the most obvious aspect of Grootbos is also sometimes the most ignored – it is, in fact, set in a “big bush”. You drive through it as you arrive, you walk through it on your way to dinner, you look over it from your bed and somehow feel that is enough to appreciate it – but, as I learned on our last visit, it isn’t.

We signed up for the Flower Safari on our second morning at Grootbos – after originally being a little ambivalent about the trip, we watched the video online – and it soon became a much anticipated highlight. Taking you all around the reserve, this two hour trip is the best way to truly appreciate your surroundings at Grootbos and the unique area it is in – the poster child for this is of course, the Erica irregularis. Found only between Stanford and Gansbaai and flourishing on Grootbos and covering hills in a carpet of the most delicate pink, we were grateful to see it in full bloom.

Naturally, as I view most things with an ‘edible eye’ I wanted to try and translate these colours into a dish. Knowing that the scenery would far outdo any attempt of mine, I tried to keep it simple – a Beetroot Tart Tatin with Thyme Strawberries and Goat’s Cheese Cream.


  • 6 baby beetroot, cooked until tender
  • 1 roll puff pastry, at room temperature
  • drizzle of olive oil
  • pinch of salt
  • 6 strawberries, thinly sliced
  • 2 tsp caster sugar
  • fresh thyme
  • 50g soft goat’s cheese (Chevin)
  • 50ml fresh cream


  1. Preheat your oven to 200 degrees C. Halve the beetroot and place them in a round, 23cm cake or tart tin, cut side facing you. Arrange in one even layer, allowing for a 3cm gap around the edge of the tin. Cut the puff pastry so it is the same size as your tin and lay it over the beetroot – tucking in the edges on the inside of the tin. Place in the oven and bake for 15-20 minutes, until the pastry is risen and golden. Remove when done and allow to come to room temperature.
  2. While the tart is baking, place the strawberries, sugar and thyme in a bowl. Gently toss and place in the fridge until needed.
  3. To make the goat’s cheese cream place the goat’s cheese in a small bowl and beat with a wooden spoon until softened. Slowly add the fresh cream while beating until well combined.

To serve, spoon the goat’s cheese onto the centre of the tart and top with the marinated strawberries and extra fresh thyme, if desired.

About the Author - Candice Bresler

Knowing a soufflé from a sauté, macaroon from macaron, she appreciates the experience of dining well – reviewing restaurants and appearing on a number of TV shows -  but she is truly a farm girl at heart : dreaming of long wooden tables, home-grown vegetables, wet nosed cows and wellington boots at the front door. Read more of Candice Grootbos blog posts, visit her at The Gorgeous Gourmet and follow her on Twitter @GorgeousBlog.

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