Beetroot Tarte Tatin is a twist on the familiar French classic. A savory tart made with beets and red onions, caramelized in a balsamic sherry glaze. The addition of fresh rosemary and thyme complete this heartwarming recipe.
This recipe is also called Beet Tarte Tatin. Beets and Beetroot are the same thing, just called differently in different countries. In the UK and Australia, they say beetroot, where this recipe is a bit more popular.
What is Tarte Tatin?
A Tarte Tatin is traditionally made with apples, like an upside down apple tart made with puff pastry. The idea is simple. Just caramelize the fruit in a frying pan, cover with pastry and bake. That's it.
It was created by accident by the Tatin sisters, who were making apple pie. They left the apples cooking too long and they started to burn. They 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.
Why You'll Love This Recipe
- Unique - this recipe puts a delightful twist on the classic French tarte tatin by using earthy and vibrant beetroots as the main ingredient.
- Bold Flavors - the combination of sweet, caramelized sugar and tangy balsamic vinegar creates a rich and flavorful syrup that enhances the natural sweetness of the beetroots.
- Beautiful - the beetroot and onions arranged in a circular pattern on top of the puff pastry create a stunning visual presentation. It's a dish that will make a statement on any dining table.
Ingredients
- small beets - physically small sizes are required so they caramelize correctly, look great when cooked and are easy to eat
- small red onions - to complement the beet sizes
- butter and oil - to cook and caramelize
- fresh thyme and rosemary
- brown sugar - adds a subtle caramel-like flavor, moistness, and a slight hint of molasses
- balsamic vinegar - adds a tangy and slightly sweet flavor
- sherry - a flavor enhancer that cuts through and elevates the flavors
- salt and pepper - to taste
- puff pastry sheet - used as the dome, and then the base of tarte tatin
- Goat's Cheese (optional)
Instructions
The hardest part of making Beetroot Tarte Tatin is finding small beetroots and small red onions that are about the same size. Small beetroot or baby beets is usually easier to find. You can use pickling onions if you can't find small red onions.
- Prepare Vegetables - peel the onions and beetroot, and slice them in half.
- Prepare Equipment - don't use a frying pan with a plastic handle, as it needs to be placed into the oven. Use a frying pan with a metal handle and no plastic parts, oh, and don't forget to use an oven mitt as the handle will get hot!
- Sauté - heat 1 generous tablespoon of butter and oil into an oven safe frying pan. Add the beetroot and onion halves. Add fresh thyme, rosemary, brown sugar, balsamic vinegar and sherry. Toss everything to coat the vegetables.
- Arrange - place the beets and onions in the pan in a circular pattern, with the flat side facing down. This ensures a nice visual when you flip the tarte tatin over. Make sure all gaps are filled with the onions and beets, as they will shrink as they cook.
- Foil - cover the frying pan with foil and place into a preheated oven at 375°F/190°C and roast for 30 minutes.
- Puff Pastry - remove frying pan from oven and cover the vegetables with a sheet of puff pastry. Either cut the puff pastry sheet into a circle slightly larger than the frying pan, or use a square sheet and tuck in the extra pastry.
- Bake - for another 25 minutes, or until the puff pastry is golden brown. Allow to cool for 10 minutes before attempting to flip over onto a plate.
- Season - with fresh thyme and rosemary, and serve with your favorite cheese (like goats cheese).
Savory Tart Variations
Savory versions of tarte tatin are usually made with beetroot. The process is the same to make onion tarte tatin, so I combined both ingredients together to make a caramelized Beetroot and Onion Tarte Tatin. However, this recipe is versatile with many variations to try!
- Beetroot and Goat Cheese Tarte Tatin - add crumbled goat cheese on top of the beetroot, this creates a delightful contrast of sweet beets and tangy cheese.
- Beetroot and Feta Tarte Tatin - replace the goat cheese with crumbled feta for a slightly saltier flavor. Sprinkle some fresh herbs, such as dill or parsley, on top for added freshness.
- Beetroot and Apple Tarte Tatin - layer thin slices of apple along with the beetroot slices for a touch of natural sweetness and a contrasting texture. The combination of flavors adds complexity to the dish.
- Beetroot and Walnut Tarte Tatin - sprinkle chopped walnuts on top of the beetroot slices for added crunch and nutty flavor. The earthiness of the walnuts complements the beetroots beautifully.
Best Cheese for Beetroot Tarte
Ultimately, the choice of cheese topping depends on your personal preferences. Feel free to experiment with different cheeses or even combine multiple cheeses to create your own unique flavor profile.
- Goat Cheese - a popular choice for Beetroot Tarte Tatin due to its creamy and tangy flavor. It pairs well with the earthy sweetness of beetroots and adds a delightful contrast to the dish.
- Blue Cheese - such as Gorgonzola or Roquefort, can provide a bold and savory flavor to the tarte tatin. Its creamy texture and distinctive tanginess create a rich and complex taste when combined with the beetroots.
- Feta Cheese - offers a slightly salty and tangy taste that can complement the sweetness of the beetroots. Its crumbly texture adds a pleasant contrast to the dish.
- Parmesan Cheese - Shaved or grated Parmesan cheese can be sprinkled on top of the tarte tatin before serving. The nutty and salty flavor of Parmesan adds a touch of umami and enhances the overall taste of the dish.
- Brie Cheese - creamy and buttery texture, can lend a luxurious and mild flavor to the beetroot tarte tatin. It melts beautifully when heated, creating a luscious topping for the dish.
Recipe Tips and FAQs
- Shortcrust Pastry - Use shortcrust pastry instead of puff pastry
- Danish Feta - substitute Danish Feta, as it's creamier than Greek Feta, and more similar to Goat's Cheese
- Slice - if using larger beets and onions, slice them into thirds. The onions may fall apart, but that's ok, use that to plug in any spaces in the Tarte Tatin
- Store-bought Puff Pastry - much easier to buy than make from scratch
- Extra Onions - the onions will shrink more as they cook, so add an extra onion to keep it full
- Onion Tarte - make an Onion Tarte Tatin using this recipe, it will be delicious!
Can I Use Pre-cooked Beetroots?
Yes, you can use pre-cooked beetroots if you prefer. However, using raw beetroots will give the tarte tatin a slightly firmer texture and a more intense flavor.
Can I Make This Recipe in Advance?
While the tarte tatin is best served fresh and warm, you can prepare it a few hours ahead of time and reheat it in the oven at a low temperature before serving. However, note that the puff pastry may not be as crisp as when freshly baked.
Storage and Reheating
- Fridge - once the Beet Tarte Tatin has cooled, store it in an airtight container or cover it tightly with plastic wrap. Place it in the refrigerator and it can be stored for up to 3-4 days.
- Freezer - Wrap Beet Tarte Tatin in a freezer-safe container or sealable freezer bag and freeze for 2-3 months. Defrost in the fridge overnight before heating.
- Reheating - preheat your oven to 375°F (190°C). Bake for about 10-15 minutes, or until the Tarte Tatin is heated through and the pastry becomes crispy again.
Other Beetroot Recipes You'll Love!
- Beetroot Dip
- Salmon Gravlax with Beets and Vodka
- Beet Borscht
- Beetroot Kvass
- Pickled Garlic with Beets
- Vinegret - Beet and Potato Salad
- Hren - Beet and Horseradish Condiment
- Herring Under a Fur Coat Salad
- Holodnik - Cold Creamy Beet Soup
- Svekolnik - Cold Beet Borscht
Beetroot Tarte Tatin with red onions, Goat's Cheese fresh thyme and rosemary - A cold weather family favorite, perfect for lunch or dinner. You'll love this upside down, vegetarian beet pie, an easy hearty winter recipe. Bon Appetit! Приятного аппетита!
Equipment
- oven proof frying pan no plastic handle
Ingredients
- puff pastry sheet store-bought
- 1 tablespoon butter
- 1 tablespoon olive oil
Vegetables
- 1 lb (500g) small beets sliced in half
- 1 lb (500g) small red onions sliced in half
Balsamic Glaze
- 1 teaspoon fresh thyme
- 1 teaspoon fresh rosemary
- 2 tablespoons brown sugar
- 2 tablespoons balsamic vinegar
- 3 tablespoons sherry
- salt and pepper to taste
Cheese
- crumbled Goat's Cheese or Feta
Instructions
- Pre-heat the oven to 375°F/190°C
- Melt the butter and oil over medium heat in an oven proof frying pan. Add the sliced beets and red onions toss to coat in the butter and oil. Add the balsamic vinegar, brown sugar, rosemary, thyme, salt and pepper and stir well.
- Arrange the beetroot and onions with the cut side facing down in the frying pan, filling in any spaces nice and snug. Cover with foil and place into a preheated oven for 30 minutes until beets and onions are soft and caramelized in the balsamic sherry glaze.
- Cut the Puff Pastry the size of the frying pan and cover the beetroot and onions, tucking in the edges of the pastry in the pan. Bake for 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.
- Crumble Goats Cheese over the Tarte Tatin, and sprinkle fresh thyme and rosemary.
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© PetersFoodAdventures.com *originally posted June 2015, updated May 2023
