Spread the sugar in the prepared tin. Caramelize for approx. 6 mins. in the centre of an oven preheated to 220 °C until the sugar turns light brown, remove. Spread the butter over the caramel, place the beetroot (slightly overlapping) on top.
Approx. 20 mins. in the centre of an oven preheated to 220°C. Remove from the oven.
Roll out the dough, prick firmly with a fork, cover with the cream cheese, leaving a border of approx. 2 cm. Sprinkle with the fennel seeds, place the dough loosely over the beetroot (cream cheese side facing down). Make a rim between the beetroot and the edge of the tin.
Bake for approx. 15 mins. Remove from the oven, leave to stand for approx. 2 mins., tip out carefully onto a plate, remove the baking paper, season. Mix the beetroot, micro greens and oil, season, arrange on top of the tart.