Beetroot Tarte Tatin (Video)

Beet Tarte Tatin is a modern spin on a French classic. A savory beet and onion tart caramelized in a Balsamic Sherry Glaze with fresh Rosemary and Thyme. Topped with Goats Cheese or Feta, a heartwarming autumn dinner recipe.

📝 Ingredients

• Puff Pastry Sheet (store-bought)
• 1 tablespoon Butter
• 1 tablespoon Olive Oil
• 1 lb (500g) small Beets (sliced in half)
• 1 lb (500g) small Red Onions (sliced in half)
• 1 teaspoon fresh Thyme
• 1 teaspoon fresh Rosemary
• 2 tablespoons Brown Sugar
• 2 tablespoons Balsamic Vinegar
• 3 tablespoons Sherry (dry)
• Salt and Pepper to taste
• crumbled Goat's Cheese (or Feta)

👨‍🍳 Instructions

1. 1Pre-heat - set oven to 375°F (190°C) or Gas Mark 5.
2. 2Prepare Vegetables - peel the Onions and Beetroot, and slice them in half.
3. 3Sauté - 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. 4Arrange - place the beets 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 beets, as they will shrink as they cook.
5. 5Foil - cover the frying pan filled with beets and onions with foil. Place into a pre-heated oven and roast for 30 minutes.
6. 6Puff 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. 7Bake - for another 25 minutes, until the puff pastry is golden brown.
8. 8Cool and Flip - allow to cool for 10 minutes before attempting to flip over onto a serving plate.
9. 9Garnish - Crumble with Goats Cheese or Feta, sprinkle with fresh Thyme and Rosemary.