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    Home » Lunch

    Beetroot tarte tatin

    November 8, 2015 by Caroline's Cooking

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    Beetroot tarte tatin makes an easy, tasty lunch or light meal. With a little goats cheese, the flavors are delicate & delicious, all wrapped in crisp pastry.

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    Beetroot tarte tatin viewed from side
    beetroot tarte tatin

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    A love of beets

    I know they might not be the most popular vegetables for many people, but I do really like beets/beetroot these days. I admit, before I got it in my vegetable box I would rarely choose to buy it. But these days I have a whole host of ways I like to use it.

    I've used them in everything from winter beet salad and beet and avocado toast to pumpkin beetroot muffins and chocolate beetroot brownies. I also like them as part of a range of mixed vegetables alongside roast chicken or other meats.

    beetroot tarte tatin showing slices of beet fanned out on top of each other

    Another delicious way to enjoy it is as a beetroot tarte tatin, a delicious savory version of the French classic upside-down tart (typically made with apples). It makes a great lunch, either alone or with a salad, for example. You could even serve it as a side eg to roast beef or duck.

    How to make beetroot tarte tatin

    I know saying a name like 'tarte tatin' probably immediately makes you think this is tricky to make, but it really isn't. You don't need many ingredients, and this tart cheats a little and uses ready-made puff pastry.

    making beetroot tarte tatin

    All you do is make a very simple caramel then layer in the cooked beetroot. Take care as you do this as if not careful, you can burn yourself on the caramel. Next, dot on some goats cheese - this part isn't typical but I think it adds a great flavor that permeates the dish. Finally, lay on the pastry and bake. Then you leave it a couple minutes and tip it on to a plate and that's it.

    The result is so delicious and looks great, everyone will think there was more to it.

    Beetroot already has a great natural sweetness so the little bit caramel helps bring this out, without being too sweet so that it feels more like dessert.

    The goats cheese melts as the tart bakes so you can no longer see it is there, but the taste certainly is. It's not too strong but it's delicious and a perfect pairing to the beetroot. In fact it's so good, you would be forgiven for enjoying some more goats cheese with this as you eat it.

    whole beetroot tarte tatin from overhead

    Tips for making beetroot tarte tatin

    • Measure your pastry circle before you start using your skillet. This makes it a lot easier when you come to use it.
    • Since the beetroot is already cooked and warms fairly quickly in the caramel, you only need to bake the tart long enough to cook the pastry. So once the pastry is brown, the tart is done.
    • Don't be tempted to tip it out immediately - it's worth letting it settle a minute. It will both more likely come out cleaner plus the caramel will solidify a little more and stick to the beetroot rather than running all over and potentially being lost and burning you as you tip it out. At the same time, though, don't leave it to cool completely - you should turn it out while still warm.
    • To take it out, it's best to do as you would a tortilla/frittata. Loosen around the edge to check it's no longer stuck, put a plate over the top then tip it right over fairly quickly and lift the skillet/frying pan off carefully.

    As I said this tart is really easy, but looks impressive and tastes great. This smaller size is nice and manageable to work with and great for a smaller number. However you can easily make a larger version by using a bigger skillet and more beetroot if making for a group.

    While you can have it warm or cold, it is definitely best enjoyed the day it is made or the pastry will soften. Personally I prefer it warm, but the flavors are great either way.

    corner of beetroot tarte tatin

    This beetroot tarte tatin is delicate but incredibly tasty. I'd definitely suggest giving it a try even if you are not that in to beets as they take on a whole different character. I for one will be making it again, and I hope you do too.

    Try these other savory tarts:

    • Mushroom galette
    • Empanada gallega (a Spanish savory pie filled with onion, pepper, tuna and egg)
    • Caramelized onion and goat cheese tart (tartlets)
    • Savory cranberry and cheese tart
    • Plus get more lunch recipes in the archives.
    Beetroot tarte tatin makes an easy, tasty lunch or light meal. With a little goats cheese, the flavors are delicate & delicious, all wrapped in crisp pastry.
    Print Recipe
    5 from 5 votes

    Beetroot tarte tatin

    A savory twist on the classic French dessert, this tart is easy to make and tasty too.
    Prep Time10 minutes mins
    Cook Time20 minutes mins
    Total Time30 minutes mins
    Course: Lunch
    Cuisine: French, Fusion
    Servings: 2 -4
    Calories: 940kcal
    Author: Caroline's Cooking
    SaveSaved!

    Ingredients

    • 1 sheet puff pastry
    • 12 oz beetroot 350g, approx 1-2 beet, cooked
    • 2 tablespoon butter
    • 1 tablespoon balsamic vinegar
    • 2 tablespoon sugar
    • 1 oz soft goats cheese 30g, approx, log or from a round

    Instructions

    • Preheat the oven to 375F/190C.
    • Start by rolling out the puff pastry a little then putting a small skillet/frying pan on top to measure and cut out a round disk the size of the skillet.
    • Peel the beetroot if not already peeled and cut into slices around ¼in/ ½cm thick.
    • Melt the butter in the skillet/frying pan then add the vinegar and sugar. Stir until dissolved and cook a minute.
    • Lay the beetroot slices around the pan, working from the outside, layering round then filling any gap in the middle. Do this while the butter-sugar mix is still on the heat, being careful not to touch it with your fingers.
    • Remove the pan from the heat and dot chunks of goats cheese on top of the beetroot.
    • Carefully lay the pastry disk over the beetroot and tuck the edges down as best you can round the sides.
    • Bake in the oven until light brown on top, around 20 minutes.
    • Allow the tart to rest a minute or two before inverting. Serve warm or cold.

    Video

    Notes

    Note - quantities for a skillet/frying pan approx 8in/20cm in diameter.

    Nutrition

    Calories: 940kcal | Carbohydrates: 84g | Protein: 14g | Fat: 61g | Saturated Fat: 21g | Cholesterol: 37mg | Sodium: 593mg | Potassium: 627mg | Fiber: 6g | Sugar: 25g | Vitamin A: 555IU | Vitamin C: 8.3mg | Calcium: 59mg | Iron: 4.8mg
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    Beetroot tarte tatin (beet tarte tatin) makes an easy, tasty lunch or light meal. With a little goats cheese, the beets become slightly caramelized, the pastry crisp and the flavors are delicate & delicious.
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    1. Loyola says

      September 13, 2018 at 9:26 am

      5 stars
      Love your idea Caroline. I usually use beetroot for detox juice or to make fresh pasta. Will have to try

      Reply
      • Caroline's Cooking says

        September 23, 2018 at 8:22 pm

        Thanks, this is a lovely way to use it. I do need to make some beet pasta too!

        Reply
    2. Katie Crenshaw | A Fork's Tale says

      September 13, 2018 at 6:36 am

      5 stars
      Caroline, this recipe is brilliant! I love the combination of beets and goat cheese. I have never thought about making it into a tart! And it looks so beautiful. This is absolutely perfect for entertaining. I can't wait to try this.

      Reply
      • Caroline's Cooking says

        September 23, 2018 at 8:23 pm

        Thanks, it all goes so well!

        Reply
    3. Brian Jones says

      September 13, 2018 at 4:56 am

      5 stars
      That looks so spectacularly striking and the sour salty flavour of goats cheese would be the perfect accompaniment to the earthy sweet beetroot! Love it.

      Reply
      • Caroline's Cooking says

        September 23, 2018 at 8:23 pm

        Thanks, it is indeed a delicious combination.

        Reply
    4. Jacqui says

      September 13, 2018 at 4:16 am

      5 stars
      I love beetroot because of how light and easy it is. And when you pair it with goat cheese, the flavors are just magnificent! I will definitely give this recipe a try soon!

      Reply
      • Caroline's Cooking says

        September 23, 2018 at 8:23 pm

        Thanks, hope you enjoy!

        Reply
    5. Beth says

      September 12, 2018 at 1:39 pm

      5 stars
      That looks so delicious! I love the addition of the balsamic and goat cheese! Must add a great tang!

      Reply
      • Caroline's Cooking says

        September 12, 2018 at 9:24 pm

        Thanks, the flavors are all so good together.

        Reply
    6. Angie says

      November 19, 2015 at 9:39 pm

      Wow, beetroot tarte tatin?! I've made apple and mango tartes tatin and even tomato tarte tatin but never beetroot! You just keep coming up with all these great ideas, don't you?! I love it! 🙂

      Reply
      • Caroline's Cooking says

        November 22, 2015 at 5:29 pm

        Thanks, Angie, it really is delicious, you should give it a try! I like the sound of your mango tarte tatin as well.

        Reply
    7. Stef says

      November 13, 2015 at 5:33 pm

      What a fantastic little twist! I love beetroot and goats cheese and tarte tatin. This is a great little combination and it looks awesome. Thanks for bringing it to FF#94. Have an awesome weekend.

      Reply
      • Caroline's Cooking says

        November 15, 2015 at 9:19 am

        Thanks, Stef, it's such a tasty dish, I hope you give it a go!

        Reply
    8. Sarah says

      November 13, 2015 at 1:12 pm

      I absolutely love this recipe! Never thought about it :O My mom would absolutely LOVE this 🙂 I guess I should make it for her one day :p Looks super yummy!

      Reply
      • Caroline's Cooking says

        November 15, 2015 at 9:16 am

        Thanks, Sarah, it is delicious and easy so hope you do make it!

        Reply
    9. Judi Graber says

      November 13, 2015 at 11:48 am

      I have to admit I am not a beetroot fan (but someone special is) and would love it. Such a pretty dish to bring to Fiesta Friday - thanks for sharing 🙂

      Reply
      • Caroline's Cooking says

        November 15, 2015 at 9:15 am

        Thanks Judi, I would suggest trying a bite, even not being a fan of beetroot, as the flavors are delicious.

        Reply
    10. Hilda says

      November 13, 2015 at 11:04 am

      I wanted to thank you again for this recipe because I did make it and it is delicious. I confess I used some of my seabuckthorn jelly for the glaze instead of sugar, but otherwise followed your directions. I highly recommend it, even to not big beetroot fans.

      Reply
      • Caroline's Cooking says

        November 15, 2015 at 9:13 am

        Thank you Hilda, so glad you liked it and thanks for coming back to say so! Sadly seabuckthorn jelly not an option for me but sounds great 🙂

        Reply
    11. Hilda says

      November 08, 2015 at 8:02 am

      This is a great idea. I have a pile of beetroots from the garden and I have been wanting to do something with. That now solved.

      Reply
      • Caroline's Cooking says

        November 11, 2015 at 12:36 pm

        Thanks Hilda, glad it worked out timing-wise and hope you enjoy!

        Reply
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