Tarte tatin of ginger and beet with goat's cheese

Preheat the oven to 170ºC and grease the quiche mold.

Melt the sugar with the butter, vinegar and ginger and let caramelise until the mixture is golden brown. Add the beet slices and allow to stand for about 5 minutes at a low setting.

Carefully place the beet slices with the ginger caramel into the tart mold. Divide the slices of puff pastry over them and fold them into the mold. Bake the cake in the oven in about 25 minutes until golden brown.

Turn the cake over on a plate. Divide the goat cheese over it, sprinkle with some rocket and serve immediately.