Beetroot tarte tatin
User Reviews
5
Beetroot tarte tatin
Description
This beetroot tarte tatin starts with sliced cooked beetroot arranged in a butter, balsamic vinegar, and sugar glaze in a skillet. The mixture cooks briefly to dissolve the sugar and meld flavors. Goat cheese is dotted over the beetroot before covering with a puff pastry disk trimmed to fit the skillet. The edges of the pastry are tucked down to hold the filling in place during baking.
Baked at 375°F, the puff pastry becomes golden and flaky while the beetroot softens further and absorbs the tangy, sweet glaze. After a short rest, the tart is inverted to display the beautifully glazed beetroot slices and melted goat cheese on top.
This dish can be served warm or cold as an elegant appetizer, side, or vegetarian entrée. Its sweet and tangy flavors pair well with fresh salads or roasted dishes. The note about the skillet diameter (8 inches) indicates an ideal size for a single tart to serve several people.
Ingredients
- 1 heet puff pastry
- 12 oz beetroot 350g, approx 1-2 beet, cooked
- 2 tablespoon butter
- 1 tablespoon balsamic vinegar
- 2 tablespoon sugar
- 1 oz goat cheese 30g, approx, log or from a round, soft
Instructions
- Preheat the oven to 375F/190C.
- Start by rolling out the puff pastry a little then putting a small skillet/frying pan on top to measure and cut out a round disk the size of the skillet.
- Peel the beetroot if not already peeled and cut into slices around ¼in/ ½cm thick.
- Melt the butter in the skillet/frying pan then add the vinegar and sugar. Stir until dissolved and cook a minute.
- Lay the beetroot slices around the pan, working from the outside, layering round then filling any gap in the middle. Do this while the butter-sugar mix is still on the heat, being careful not to touch it with your fingers.
- Remove the pan from the heat and dot chunks of goats cheese on top of the beetroot.
- Carefully lay the pastry disk over the beetroot and tuck the edges down as best you can round the sides.
- Bake in the oven until light brown on top, around 20 minutes.
- Allow the tart to rest a minute or two before inverting. Serve warm or cold.
Notes
- This recipe is designed for a skillet or frying pan about 8 inches (20cm) in diameter for proper sizing of the tart.
Nutrition Information
Show DetailsNutrition Facts
Serving: 2-4
Amount Per Serving
Calories 940 kcal
% Daily Value*
| Calories | 940kcal | 47% |
| Carbohydrates | 84g | 28% |
| Protein | 14g | 28% |
| Fat | 61g | 94% |
| Saturated Fat | 21g | 105% |
| Cholesterol | 37mg | 12% |
| Sodium | 593mg | 25% |
| Potassium | 627mg | 13% |
| Fiber | 6g | 24% |
| Sugar | 25g | 50% |
| Vitamin A | 555IU | 11% |
| Vitamin C | 8.3mg | 9% |
| Calcium | 59mg | 6% |
| Iron | 4.8mg | 27% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
You'll Also Love
