Beetroot Tart Tatin with Frozen Goat's Milk Fresh Cheese

For a moment it seemed impossible to decide which coloured beet I should use for the tart tatin. If I had picked the white one, it would have for sure disappeared under the layer of caramel. So probably noone would believe that these used to be white. However, I was sure from the first moment that I am going to make a rosemary flavoured goat's milk cheese "ice cream" to be served among it. Actually, it is not a real ice cream, just a frozen fresh cheese mixed with sour cream. I have seen plenty of beet tart tatins around the web, but haven't see any with thinly sliced beetroot. To me it was important to slice it as thin as possible in order to create an elegant starter. I must say that this even could be served for dessert! You only need need to make a pâte sucrée instead the salty pastry and there you go! Ah and of course you should leave out the vinegar. By the way, the speculoos spice mixture brings that missing kick to the whole thing. Being a beetroot junkie I had to make something using that white beauty. So I took the leftover pastry, blind baked it, filled with goat's milk cheese and served with a really fresh beetroot and raspberry salad.

Ingredients:
for the tart tatin:
250 g flour
125 g butter, softened
1 egg
1/4 teaspoon salt
1-2 tablespoons water
for 2 about 7 cm tart tatins:
1 small young beetroot
2 tablespoons brown sugar
1-2 pinches speculoos spice mixture (to be exact: cinnamon, orange and lemon zest (dried), cardamom, clove, coriander and nutmeg)
1 tablespoon raspberry vinegar
1 tablespoon butter
salt
for the frozen goat's milk fresh cheese:
100 g goat's milk fresh cheese
50 g sour cream
100 g heavy cream
1/4 teaspoon finely chopped fresh rosemary
salt, pepper

Sift flour and form a mould in the middle. Addd butter, egg and salt and knead a smooth pastry. If needed add some water to get it together and chill for an hour before using. Peel beetroot and slice with the help of a mandoline. In a saucepan caramelise sugar, add vinegar and as soon as it has absorbed add butter and spice mixture. Then place the slices of beetroot into it and leave it on the stove for about a minute or until you see that the beet has softened a little. Place 2 desserts rings about 7 cm each onto a baking sheet that's covered with parchment paper. Place two layers of the prepared beetroot into each of the rings and cover with the thinly rolled pastry. Bake in the preheated oven on 200°C for 4-5 minutes. Remove the rings before serving and turn it carefully around. For the "ice cream" mix together the cheese with the sour cream, season with salt, pepper and rosemary. Finally fold in the beaten cream and freeze in an ice cream maker.