Beet Tarte Tatin is a savory tart made with beets and red onions, caramelized in a balsamic sherry glaze. The addition of fresh rosemary, fresh thyme and Goat's Cheese complete this heartwarming winter recipe.
Course Dinner, Lunch, Main
Cuisine French
Keyword beet tart, beet tarte tatin, beetroot tarte tatin
Prep Time 20 minutesminutes
Cook Time 1 hourhour30 minutesminutes
Total Time 1 hourhour50 minutesminutes
Servings 4people
Equipment
oven proof frying pan no plastic handle
Ingredients
puff pastry sheetstore-bought
1tablespoonbutter
1tablespoonolive oil
Vegetables
1lb(500g) small beetssliced in half
1lb(500g) small red onionssliced in half
Balsamic Glaze
1teaspoonfresh thyme
1teaspoonfresh rosemary
2tablespoonsbrown sugar
2tablespoonsbalsamic vinegar
3tablespoonssherry
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.