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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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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 mins
Cook Time20 mins
Total Time30 mins
Course: Lunch
Cuisine: French, Fusion
Servings: 2 -4
Calories: 940kcal
Author: Caroline's Cooking


  • 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


  • 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.



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


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