Beetroot Tarte Tatin with Plum Caramelised Onions and Goat’s Cheese
Summer is the perfect time to indulge in the sweet and earthy flavors of beetroot. And what better way to do so than with a delicious beetroot tarte tatin? This recipe features tender earthy roasted beetroot, sweet, caramelized onions, and a flaky buttery puff pastry crust. The dish is finished dollops of creamy soft goats’ cheese, a sprinkle of fresh thyme and a drizzle of balsamic glaze, making it the perfect balance of sweet and savory. Whether you’re hosting a summer dinner party or simply looking for a new way to enjoy this seasonal vegetable, this beetroot tarte tatin is sure to impress!
What is Tarte Tatin
A tarte tatin is a classic French pastry that has been enjoyed for generations. Normally served as a delicious dessert which is traditionally made by caramelising sliced apples in butter and sugar before baking them with a pastry crust on top.
Once the tart is finished baking, it is inverted onto a plate so that the fruit is on top, and the pastry is on the bottom. The result? A dessert that is both sweet and savory, with a perfect balance of flavors and textures.
Seven Tips on Making the Perfect Beetroot Tarte Tatin
Use a cast-iron skillet to cook the apples and bake the tart. This will ensure even heat distribution and prevent the caramel from burning or crystallising.
Choose small and firm beetroots, preferably of similar size, so they cook evenly and fit snugly in the pan. You can use red, golden, or Chioggia beetroots, or a mix of them for a more colorful result.
Cut the beetroot into circles and arrange them tightly in the skillet. You want to fill any gaps and create a nice pattern for the final presentation.
Roll out the pastry dough to a circle slightly larger than the skillet. Use a fork to prick it all over. This will help release steam and prevent the pastry from puffing up too much.
Place the pastry over the beetroot and tuck in the edges. Cut a few slits in the center to allow steam to escape.
Let the tart rest for 10 minutes before carefully inverting it onto a large plate. Be careful it will be hot and you don’t want the sweet sticky sauce on your fingers either. Use oven mitts.
Serve the beetroot tarte tatin with a salsa verde made with beetroot tops, garlic, vinegar, capers, mustard, and olive oil. This will add some freshness and contrast to the rich and earthy tart.
My Boozy Kitchen Confession
Confession time! I love cooking, but I also love cheating! Don’t worry, I’m not talking about anything scandalous. I’m talking about taking some shortcuts in the kitchen that make life easier without sacrificing taste. Especially when it comes to French cooking, which can be intimidating and time-consuming. I mean, who has the patience to make their own puff pastry and roast beetroots for hours, not to mention caramelise onions? Maybe in a fairy tale, but not in real life.
That’s why I decided to make a beetroot tarte tatin with store bought ingredients, and let me tell you, it was a success! It was quick, easy, and delicious. You still cooked so you not lying… You just had a little help!
For the beetroots, I used a pack of precooked baby beetroots. Just make sure they are not the ones soaked in vinegar, because that would ruin the flavour.
For the caramelised onions, I used a jar of plum and caramelised onion marmalade from Checkers luxury brand of Forage and Feast. It was a genius move, if I may say so myself. The plums added a touch of sweetness and acidity that complemented the beetroots perfectly. And the wine I paired with this dish? Well, that’s a secret I’ll reveal later.
And for the puff pastry, well, I think you know the answer. I bought it ready-made, of course. Because who in their right mind would make puff pastry from scratch? Not me, that’s for sure
Beetroot Tarte Tatin Wine Pairing
What wine goes well with this beetroot tarte tatin with plum caramelized onions and goat cheese? I’m glad you asked, because I have the perfect answer: Land’s End Syrah.
This wine is a smooth operator, with its silky and soft tannins that keep the acidity in check. It has a fruity aroma that will make your mouth water, with black cherries, plums, spices and a touch of beetroot. And the flavor? Wow, the flavor! It’s like a party in your mouth, with vanilla, black and red fruits, gravel, herbs and a smoky beetroot finale. This wine is so good, you’ll want to drink it with every bite of this dish.
Beetroot Tarte Tatin with Plum Caramelised Onions & Goats’s Cheese
Ingredients
- 500 grams Today Ready Made Puff Pastry Thawed
- 500g Baby Beetroot peeled and cooked
- 3 tbsp Brown Sugar
- 3 tbsp Willow Creek Cabernet Sauvignon Balsamic Vinegard
- Salt & Pepper to taste
- 100 grams Fairview Soft Chevin
- 100 grams Forest & Forage Plum and Caramelized Onion Marmalade
- 4 sprigs Fresh Thyme
Instructions
- Pre-heat the oven to 180°C.
- Remove and drain the cooked beetroot from the packaging. Slice the beetroot in circles.
- In an oven-proof frying pan, place the sugar and balsamic and allow to melt for 30 seconds before adding the baby beetroot. Allow the beetroot to cook in the syrup for 5 mins. Add 100g (half the jar) of the plum & onion marmalade to the beetroot. Stir until well combined and let it simmer for 3 minutes.
- Remove from the heat and allow to cool for 10 minutes.
- Season to taste then top with a circle of puff pastry and tuck in the edges.
- Place the tart in the oven and allow to bake for 10-15 minutes until the pastry is golden brown and cooked through. Poke a few holes to allow some of the steam to escape.
- Remove from the oven and allow to sit for 30 seconds before very carefully as to not burn yourself turning the pastry upside down onto a plate.
- Add dollops of the goat's cheese and garnish with thyme.
- Serve at room temperature. Happy Eating!