Pre-heat the oven to 180°c.
Slice the beetroot in half.
In an oven-proof frying pan, place the sugar and Balsamic and allow to melt for 30 seconds before adding the baby beetroot.
Season to taste then top with a circle of puff pastry and tuck in the edges.
Place the tart in the oven and allow to bake for 10-15 minutes until the pastry is golden brown and cooked through.
Remove from the oven and allow to sit for 30 seconds before turning it out onto a plate.
Serve at room temperature with the goat's cheese cream.
To make the cream, mix the goat's cheese and the Mascarpone together.