Beetroot Tarte Tatin (Video)

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, topped with Goat's Cheese. The addition of fresh Rosemary and Thyme complete this heartwarming autumn favorite.

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?

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. 

Beetroot Tarte Tatin is a twist on the original, substituting apples with Beets and Red Onions. The perfect balance of savory with the sweetness of the caramelized sauce, makes an easy dinner that looks a little bit fancy.

Why You'll Love This Recipe

• French with a Twist - this recipe is a delicious variation on the classic French tarte tatin by using earthy and vibrant beetroots as the main ingredient
• Tangy and Creamy Flavors - the combination of sweet, caramelized sugar and tangy balsamic vinegar creates a tasty syrup perfectly balances with the beetroots and creamy cheese
• Nice Presentation - when arranged in a circular pattern on top of the puff pastry create a beautiful visual presentation. It's a dish that adds some wow to your dinner 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)

How to Make Beetroot Tarte Tatin

Pro Tip: find small Beetroots and small Red Onions that are about the same size. Baby Beets are usually easy to find. Subsitute Red Onions with Pickling Onions.

1. Pre-heat - set oven to 375°F (190°C) Gas Mark 5.
2. Prepare Vegetables - peel the Onions and Beetroot, and slice them in half.
3. Sauté - heat 1 generous tablespoon of Butter and Oil into an oven safe frying pan. Add the Beetroot and Onions, fresh Thyme, Rosemary, Brown Sugar, Balsamic Vinegar and Sherry. Season with salt and Pepper, stir until coated.
4. Arrange - place the Beetroot and Onions in the pan with the cut side facing down in a circular pattern (this ensures a nice visual when you flip the Tarte Tatin over). Make sure all gaps are filled with the Onions and Beetroot, as they will shrink as they cook. 
5. Foil - cover the frying pan filled with Beets and Onions with foil. Place into a pre-heated oven and roast for 30 minutes.
6. 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. 
7. Bake - for another 25 minutes, until the Puff Pastry is golden brown.
8. Cool and Flip - allow to cool for 10 minutes before attempting to flip over onto a serving plate.
9. Garnish - Crumble with Goats Cheese or Feta, sprinkle with fresh Thyme and Rosemary.

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 Red Onion Tarte Tatin. However, there are so many ways to make it your own.

• 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.

1. 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.
2. 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.
3. 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.
4. 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.
5. 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

• Slice Evenly - if using larger Beets and Onions, slice them into even pieces to ensure even cooking. The onions may fall apart, but that's ok, use that to plug in any spaces in the Tarte Tatin - or slice Beetroot into thinner pieces
• Cold Puff Pastry - keep the Puff Pastry cold until you are ready to use. Cold pastry puffs better when in the oven. If pastry is too warm, place in fridge to cool before laying over beetroots
• More Vegetables - add different root vegetables like Carrots, Sweet Potatoes or Parsnips for new flavors
• Flip Carefully - flip the Tart onto a your serving plate when it is still warm. If it cools before you flip, the caramel will harden
• Shortcrust Pastry - substitute with Shortcrust Pastry instead of Puff Pastry

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.

Serving Suggestions

• Protein - Grilled Trout or Salmon, Grilled Snapper or Grilled Chicken
• Garlic Asparagus (Air Fryer)
• Garden Salad
• Oven Roasted Cherry Tomatoes
• Grilled Corn
• Roasted Chickpea Salad
• Bell Pepper Salad
• Garlic Butter Green Beans

Beetroot and Goat's Cheese Tart - 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!

© PetersFoodAdventures.com *originally posted June 2015, updated May 2023