Cut pastry to size of medium frying pan. Peel and halve baby beets.
Preheat a medium sized frying pan over medium and add some olive oil and cook the beetroots for five minutes until they start to caramelise, season with salt and pepper. Place in 180C oven for 30 minutes or until tender.
Take pan out, arrange beets nicely cut side up. Add walnuts, balsamic vinegar, brown sugar and 1 tbsp of water. Place pastry on top of beetroots and bake until golden brown, approximately 25 minutes.
Cool for 5 minutes and invert. Serve garnished with chevre, tarragon, salt and pepper.