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.
I love making Tarte Tatin, especially as a tasty autumn or winter meal. There are now many different variations that exist from that classic French recipe. This tarte tatin recipe is dominated by beets and onions, 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!
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 known than the USA.
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. This traditional recipe 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
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. You'll love the savory flavors of the caramelized onions with the sweet juices from the beetroot. Tossed in fresh herbs, making a balsamic vinegar sherry glaze, create a deep, rich flavor.
How to Make Beetroot Tarte Tatin
The hardest part of this is finding small beetroot 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. Peel the onions and beetroot, and slice them in half.
Place 1 generous tablespoon of butter and oil into an oven safe frying pan. 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! When the butter and oil heats up, add the beetroot and onion halfs. Add fresh thyme, rosemary, brown sugar, balsamic vinegar and sherry. Toss everything to coat the vegetables.
Arrange the beetroot and onions with the flat side facing down. When you flip the tarte tatin over, it ensures a nice and even finish. Make sure all gaps are filled with the onions and beets, as they will shrink as they cook. Cover the frying pan with foil and place into a preheated oven at 375°F/190°C and roast for 30 minutes.
Remove frying pan from oven and cover 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 top with goat's cheese. I prefer to use the marinated Goat's Cheese that's sold in glass jars, as the flavor is marinated and tastier. You could use the cheaper Goat's Cheese from Aldi, or even Feta cheese, your personal preference!
Beetroot Tarte Tatin Recipe Tips
- Use shortcrust pastry instead of puff pastry
- Substitute Danish Feta, as it's creamier than Greek Feta, and more similar to Goat's Cheese
- 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
- Use store-bought Puff Pastry, it takes too long to make from scratch
- The onions will shrink more as they cook, so add an extra onion to keep it full
- Make this recipe only with beetroot or only with onions, it will be delicious!
Other Beetroot Recipes You'll Love!
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!
Beetroot Tarte Tatin
- 1 lb /500g small beets sliced in half
- 1 lb /500g small red onions sliced in half
- 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 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, covering the beets and onion.
- 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.