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The Best Balsamic Beetroot and Onion Tarte Tatin Recipe

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.
Course Dinner, Lunch, Main
Cuisine French
Keyword beet tarte tatin, beetroot tarte tatin
Prep Time 20 minutes
Cook Time 1 hour 30 minutes
Total Time 1 hour 50 minutes
Author PetersFoodAdventures


  • 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.