Equipment
* optional
Ingredients
Vegetables
- 750 g fresh beetroot, raw, peeled
- 1 red onion, cut into wedges
Caramel & Glaze
- 50 g unsalted butter, cubed
- 30 g granulated sugar
- 45 ml balsamic vinegar
- 4 fresh thyme, whole sprigs
- 3 g salt
- 1 g black pepper, freshly ground
Pastry & Finish
- 320 g all-butter puff pastry, chilled sheet
- 80 g soft goat cheese, crumbled
- 5 g fresh parsley, chopped
Nutrition (per serving)
Nutrition is estimated per serving. Nutrients without complete source data are omitted.
Full nutrition
- Calories
- 480 kcal
- Protein
- 9 g
- Carbohydrates
- 45 g
- Fat
- 30 g
- Fiber
- 5 g
- Sugar
- 16 g
- Sodium
- 490 mg
- Saturated Fat
- 11 g
- Monounsaturated Fat
- 14 g
- Polyunsaturated Fat
- 3 g
- Cholesterol
- 24 mg
- Potassium
- 498 mg
- Calcium
- 57 mg
- Iron
- 2.9 mg
- Magnesium
- 44 mg
- Phosphorus
- 128 mg
- Zinc
- 0.9 mg
- Vitamin A
- 102 mcg
- Vitamin C
- 10 mg
- Vitamin D
- 0.1 mcg
- Vitamin E
- 0.6 mg
- Vitamin K
- 24 mcg
- Vitamin B6
- 0.2 mg
- Vitamin B12
- 0.0 mcg
- Thiamin
- 0.27 mg
- Riboflavin
- 0.27 mg
- Niacin
- 2.8 mg
- Folate
- 186 mcg
- Water
- 152 g
Sources: USDA FoodData Central
Method
Preheat the oven to 200°C (400°F). Peel the beetroots and cut them into wedges (usually 6-8 per beet depending on size). If using onions, cut them into similar sized wedges.
In an ovenproof skillet over medium heat, melt the butter. Add sugar, balsamic vinegar, and thyme sprigs. Stir until the mixture bubbles and thickens slightly into a syrup.
Add the beetroot wedges (and onion if using) to the skillet. Toss to coat them in the glaze, then season with salt and pepper. Cover the pan loosely with foil or a lid and simmer gently to soften the beets partially.
Remove the lid and increase heat slightly to evaporate excess liquid until a sticky caramel remains. Remove from heat. Arrange the beetroot wedges in a neat, tight circular pattern in the pan. Discard the thyme stems.
Unroll the puff pastry. If needed, roll it out slightly to be 2cm wider than your skillet. Drape the pastry over the beets and tuck the excess pastry edges down inside the rim of the pan to cup the vegetables.
Cut a few small slits in the center of the pastry to allow steam to escape. Bake in the oven for 25-30 minutes, or until the pastry is puffed and deep golden brown.
Remove from the oven and let rest for 5 minutes. This allows the caramel to settle slightly so it doesn't splash when flipping.
Place a large serving plate upside down over the skillet. Using oven mitts and a firm grip on both plate and handle, quickly invert the pan to release the tart onto the plate.
Garnish immediately with crumbled goat cheese and chopped fresh parsley while the tart is warm.
Chef's Notes
- Uniformity is key: cut beets into equal sizes so they cook at the same rate.
- If your puff pastry gets warm and sticky while arranging the beets, pop it in the fridge for 10 minutes before draping it over the hot pan.
- For a deeper savory profile, splash a teaspoon of soy sauce into the caramel mixture.
- Select a plate slightly larger than the pan to prevent hot caramel burns during the flip.
Storage
Refrigerator: 3 days — Pastry will lose crispness over time.
Reheating: Reheat in a 180°C (350°F) oven for 10-15 minutes to re-crisp the pastry. Do not microwave.
Troubleshooting
Tart is stuck in the pan after flipping
Cause: Caramel cooled too much during the resting phase
Fix: Place the inverted pan (with plate still under it) back on the stovetop on low heat for 1 minute to melt the caramel again, then lift the pan.
Prevention: Flip within 5-10 minutes of removing from oven
Pastry is soggy
Cause: Too much liquid left in the pan before adding pastry
Fix: Cannot be fully fixed, but placing the tart under a broiler (grill) might crisp the edges.
Prevention: Ensure excess liquid is evaporated during the stove-top step before covering with pastry
Cultural Context
The Tarte Tatin was accidentally created by the Tatin sisters in France in the 1880s, originally with apples. This savory variation embraces the French philosophy of balancing earthy and sweet flavors, utilizing the beet's high natural sugar content to mimic the caramelization of the original fruit dessert.
