I love making Tarte Tatin, especially as a tasty autumn meal. There are now many different variations that exist from that classic French recipe. This recipe is dominated by beets, and by now, you know how much I love beets. From making Borscht Beet Soup to Gravlax Salmon with Beets, I think all Russians love beets! I also refer this recipe as Beet Tarte Tatin. Beets and Beetroot is the same thing, just called by different names in different countries. In the UK and Australia, they say beetroot.
What is Tarte Tatin?
A Tarte Tatin is traditionally made with apples, like an upside down apple tart. There are variations made with pear or pineapple, but banana is one of my favorites! The idea is simple. Just caramelize the fruit, top with pastry (puff or shortcrust) and bake. That’s it. This traditional recipe was created by accident by the Tatin sisters, who was making apple pie. She left the apples cooking too long and they started to burn. She threw some pastry over the apples and baked the whole thing in the oven, in an effort to salvage it. Served upside down, it was a hit, or so the story goes.
Savory versions of the tarte can be made with beets or made with red onions. The process is the same to make onion tart or beet tart, so I combined both ingredients together to make a caramelized Beetroot Tarte Tatin with Onions. The flavor of the caramelized onions with the sweet juices from the beetroot, tossed in fresh herbs and balsamic vinegar, create a deep, rich flavor.
It’s quite easy to make a Beetroot Tarte Tatin, however it was a very hard meal to photograph. To be fair, this was one of my first recipes I posted years ago, and I haven’t had time to comeback and reshoot the photo. I promise I will. In the meantime, you’re going to have to trust me that the recipe still tastes amazing!
Some people use a shortcrust pastry, but I used store-bought puff pastry. Always use store-bought puff tasty. I always have some sheets in the freezer ready to go, and it takes too long to make puff pastry from scratch. I don’t have the time, and honestly, the patience.
The hardest part of this recipe is finding onions and beets that are all the same size, or roughly the same. The smaller the better and similar. Do not use full size onions and beets. Some people slice the beets and lay them nicely in a pattern. The onions tend to shrink more as they cook, so throw in a few half cut onions to keep the pan overly full. You can make this recipe with only beets too.
I always add extra balsamic and brown sugar with the sherry, as I want to make as much syrupy glaze that I can. Top if all off with crumbled goats cheese and enjoy! If you don’t have Goat’s Cheese (it just sounds fancy) you can use regular crumbled feta cheese. No cheese? Just sprinkle freshly chopped rosemary for a nice look and flavor.
Beetroot Tarte Tatin with onions, goat’s cheese & fresh thyme – A cold weather family favorite, perfect for lunch or dinner. Have generous piece because life’s short! Bon Appetit! Приятного аппетита!
Beetroot Tarte Tatin
I love eating beets, especially in this cold weather family favorite. It’s an interpretation of the French Classic Tarte Tatin - except made with Beets, onions, and fresh thyme under a puff pastry. Beetroot Tarte Tatin served with crumbled Goat’s Cheese.
- 1 lb /500g small beets scrubbed
- 1 lb /500g small red onions - same size as the beets
- 1 tablespoon olive oil
- 1 tablespoon butter
- 1 teaspoon fresh thyme
- 1 teaspoon fresh rosemary
- 2 tablespoons brown sugar
- 2 tablespoons balsamic vinegar
- 3 tablespoons sherry
- salt and pepper to taste
- puff pastry sheet store-bought
Pre-heat the oven to 190°C/375°F
Melt the butter and oil over medium heat in an oven proof frying pan. Add the beets and onions toss to coat in the butter and oil. Ensure the beetroot and onions are snug in the frying pan.
Add the balsamic vinegar, brown sugar, rosemary, thyme, salt and pepper and stir well, covering the beets and onion.
Cook for about 20 minutes, constantly turning to coat the beets and onions. During this time, add the sherry and add balsamic and sugar if required.
Cover with foil and place into a preheated oven for 30-40 minutes until beets are soft and onions caramelized.
Remove from the oven and arrange neatly, largest cut side down.
Cut the puff pastry the size of the frying pan and cover the beets and onion, tucking in the edges of the pastry in the pan.
Bake for 20-25 minutes, until pastry is golden brown.
Allow the Tarte Tatin to cool for about 10 minutes. Place a large plate over the pan, and quickly flip it over, removing the pan. Pour any juices over the plate.
Drizzle balsamic glaze over the Tarte Tatin and crumble goats cheese over it. Garnish with fresh thyme.