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4.5 from 27 votes

Beetroot Tarte Tatin with Goat's cheese cream

Perfect for any time of day, this recipe delivers great flavor effortlessly.

Prep Time
10 mins
Cook Time
10 mins
Total Time
25 mins
Servings: 4 -6
Course: Dessert , Main Course , Appetizer

Ingredients

  • 500 g baby beetroot cooked
  • 3 tablespoons brown sugar
  • 3 tablespoons balsamic vinegar
  • salt & pepper to taste
  • 1 roll ready-made puff pastry
for the goat's cheese cream
  • 100 g chevin
  • 50 g mascarpone

Instructions

    Cup of Yum
  1. Pre-heat the oven to 180°c.
  2. Slice the beetroot in half.
  3. 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 then remove from the heat and allow to cool for 10 minutes.
  4. Season to taste then top with a circle of puff pastry and tuck in the edges.
  5. Place the tart in the oven and allow to bake for 10-15 minutes until the pastry is golden brown and cooked through.
  6. Remove from the oven and allow to sit for 30 seconds before turning it out onto a plate.
  7. Serve at room temperature with the goat's cheese cream.
  8. To make the cream, mix the goat's cheese and the Mascarpone together.