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.
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 feel it’s both got a great flavor and is incredibly versatile.
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.
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) which makes a great lunch or as part of a main meal alongside eg roast beef or duck or with a hearty salad or other sides.
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, partly as it cheats a little and uses ready-made puff pastry.
All you do is make a very simple caramel, layer in the cooked beetroot (taking care not to burn yourself on the caramel), dot on some goats cheese – this part isn’t typical but I think it adds a great flavor that permeates the dish – then 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.
See how it comes together in this short video:
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 is 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.
Tips for making beetroot tarte tatin
- 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 it is brown, it’s done.
- Don’t be tempted to tip it out immediately. It’s worth letting it settle a minute and 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.
- 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 beetroot tarte tatin is really easy, but looks impressive and tastes great. You can easily make a larger version by using a bigger skillet and more beetroot if making for a group, but this size is nice and mangeable to work with and great for a smaller number. 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. It’s delicate but incredibly tasty, and I’d definitely suggest giving it a try even if you are not that in to beetroot as it takes on a whole different character. I for one will be making it again, and I hope you do too.
A savory twist on the classic French dessert, this tart is easy to make and tasty too.
- 1 sheet puff pastry
- 12 oz beetroot 350g, approx 1-2 beet, cooked
- 2 tbsp butter
- 1 tbsp balsamic vinegar
- 2 tbsp sugar
- 1 oz soft goats cheese 30g, approx, log or from a round
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 1/4in/ 1/2cm 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.
Note - quantities for a skillet/frying pan approx 8in/20cm in diameter.
Try these other savory tarts:
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