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Beetroot Tarte Tatin

Image of Beetroot Tarte Tatin

Preparation time: 20 minutes

Cooking time: 40 minutes

Serves: 2

Scale to servings

Adapted from: Mimi Thorisson

  • 3 beetroot, cooked, peeled, halved and sliced
  • 1 onion, finely sliced
  • 1 tbsp brown sugar
  • 20 g butter
  • 2 tbsp balsamic vinegar

    For the shortcrust pastry (makes double; wrap and freeze the other half):

  • 200 g plain flour
  • 125 g unsalted butter, cut into cubes
  • ½ teaspoon salt
  • 1 egg
  • 3 tbsp cold water
  1. Roll out and shape the pastry to the size of the top of a large ovenproof saucepan. Put aside (ideally in the fridge).
  2. In the saucepan, heat the brown sugar in the butter until it melts.
  3. Add the beetroots and onion, and fry on a medium heat for 10-15 minutes until they start to caramelise.
  4. Add the balsamic vinegar and simmer until reduced.
  5. Cover the mix with the pastry. Place in the oven at 180°C for 25 minutes until the top is brown.
  6. Cover the saucepan with the serving plate upside-down, and flip to empty the tarte onto the plate. Rearrange any misplaced bits of beetroot as necessary.