There’s a special joy that comes from transforming humble ingredients into something truly spectacular, and this Savory Red Onion and Beetroot Tarte Tatin is the perfect example. Imagine the interplay of sweet, caramelized red onions and earthy roasted beetroots, all nestled beneath a golden, flaky pastry. I discovered this delightful dish while looking to shake up my brunch repertoire, and I was amazed at how effortlessly it came together with pre-cooked beetroots.
Whether you’re entertaining guests or just looking to elevate your weekday dinner, this vegetarian-friendly tarte is a showstopper. The unexpected combination of flavors is not only delicious but also visually stunning, making it an alluring centerpiece for any table. Plus, the easy preparation means you won’t find yourself sweating away in the kitchen. Ready to impress your family and friends? Let’s dive in and create this beautiful upside-down tart!
Why is Red Onion and Beetroot Tarte Tatin unique?
Simple Preparation: This recipe relies on pre-cooked ingredients, making your time in the kitchen a breeze.
Vibrant Colors: The striking combination of deep jeweled beetroots and rich, caramelized red onions creates a dish that is as visually stunning as it is tasty.
Versatile Delight: Perfect for brunch, a light lunch, or an elegant starter, it impresses at any occasion.
Flavor Harmony: Each bite bursts with a delightful contrast between sweet and savory flavors boosted by the herbal notes of fresh thyme.
Crowd-Pleaser: This vegetarian-friendly tarte caters to everyone and is sure to win over both veggie lovers and meat enthusiasts alike!
Red Onion and Beetroot Tarte Tatin Ingredients
For the Pastry
• All-butter puff pastry sheet – Provides a flaky, buttery base; using a ready-made pastry ensures quick preparation.
For the Filling
• Butter – Adds richness and helps with sautéing onions; unsalted butter allows for more controlled seasoning.
• Red onions – The base flavor that brings sweetness and depth; shallots can serve as a milder substitute.
• Light soft brown sugar – Essential for caramelization and sweetness; regular brown sugar can be used as an alternative.
• Sherry vinegar – Adds necessary acidity to balance the sweetness; apple cider vinegar is a suitable alternative.
• Thyme (fresh) – An herbal aroma that beautifully complements the dish; dried thyme works in lesser quantities if fresh isn’t available.
• Cooked beetroots – The star ingredient, offering vibrant color and earthiness; vacuum-packed beets are convenient, but fresh can also be cooked.
• Salt and black pepper – Crucial for seasoning; adjust to taste for the perfect flavor balance.
• Optional goat cheese – Introduces creaminess and tang; feta can be a tasty alternative for a similar flavor.
Now that you have all the ingredients prepped, you’re ready to bring this delightful red onion and beetroot tarte tatin to life!
How to Make Red Onion and Beetroot Tarte Tatin
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Preheat the oven: Begin by preheating your oven to 200°C (Fan 180°C/Gas 6). This ensures the pastry becomes perfectly golden and crispy during baking.
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Prepare the pastry: Cut a piece of all-butter puff pastry to fit a 20cm ovenproof or cast-iron frying pan, ensuring it hangs over the edges. Chill the pastry while you prepare the filling.
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Cook onions: In the frying pan, melt butter over medium-low heat. Add the sliced red onions and sauté until they soften, about 5-7 minutes. They should be translucent and fragrant.
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Make caramel: Increase the heat, then sprinkle in light soft brown sugar and drizzle with sherry vinegar. Stir well to dissolve the sugar, creating a rich caramel-like sauce that coats the onions beautifully.
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Add beetroot: Once the onions are caramelized, add the beetroot wedges to the pan. Season with salt, pepper, and sprinkle in fresh thyme. Gently stir to coat the beetroot in the flavorful onion mixture, ensuring they are in a single layer.
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Cover with pastry: Lay the prepared pastry over the vegetable mixture, tucking the edges into the sides of the pan. This creates a lovely seal to keep all those delicious flavors inside.
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Bake the tart: Place the pan in your preheated oven and bake for 20-25 minutes, or until the pastry is puffed and has turned a gorgeous golden color.
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Invert and serve: Allow the tart to cool for about 10 minutes. Carefully invert it onto a plate, making sure the caramelized onions and beetroot are facing up. Garnish with additional thyme leaves and optional goat cheese slices if desired.
Optional: Drizzle with a balsamic reduction for extra flavor.
Exact quantities are listed in the recipe card below.
Make Ahead Options
These Red Onion and Beetroot Tarte Tatin are perfect for busy home cooks looking to save time without sacrificing flavor! You can prepare the filling (the caramelized onions and beetroot) up to 24 hours in advance; simply cool it completely before refrigerating in an airtight container. Additionally, you can roll out the pastry and cut it to size, storing it in the fridge as well. When you’re ready to enjoy this delightful dish, simply combine the prepped filling with the pastry, bake as instructed, and revel in the same delicious results with minimal effort. This way, you’ll always have a stunning dish ready for any occasion!
Red Onion and Beetroot Tarte Tatin Variations
Feel free to explore and customize this recipe to make it your own, as the possibilities can elevate your dish to new heights!
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Shallots: Swap red onions for shallots for a subtler, sweeter flavor, perfect for those who prefer a milder taste.
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Goat Cheese: Use feta or ricotta instead of goat cheese for a creamier, tangy twist that beautifully complements the earthy beets.
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Mixed Herbs: Add rosemary or oregano along with thyme for a bouquet of flavors that introduces a delightful, aromatic profile.
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Spicy Kick: Toss in a pinch of red pepper flakes for some extra heat, elevating the dish’s savory-sweet balance to a whole new level.
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Nutty Flavor: Sprinkle chopped walnuts or pecans on top before baking for an added crunch that enriches the texture and flavor contrast.
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Root Vegetables: Incorporate slices of carrots or parsnips for a bit of sweetness and a colorful mix of roasted root vegetables.
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Vinegar Swap: Substitute sherry vinegar with balsamic vinegar for an alternative depth of flavor that offers a rich sweetness to the tart.
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Sweet Addition: Drizzle honey over the beetroot before covering with pastry for a touch of sweetness that caramelizes beautifully during baking.
How to Store and Freeze Red Onion and Beetroot Tarte Tatin
Fridge: Store leftovers in an airtight container for up to 2 days. This way, the flavors stay fresh, and the pastry retains some of its crispness.
Freezer: For longer storage, freeze portions wrapped tightly in plastic wrap and then in aluminum foil for up to 1 month. Thaw in the fridge overnight before reheating.
Reheating: To reheat, place the tarte tatin on a baking sheet in a preheated oven at 180°C (350°F) for about 10-15 minutes until heated through and the pastry is crisp again.
Best Enjoyed Fresh: While it’s tempting to keep it longer, this red onion and beetroot tarte tatin is best enjoyed fresh for the perfect combination of textures and flavors.
Expert Tips for Red Onion and Beetroot Tarte Tatin
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Caramelization Count: Ensure your onions are truly caramelized for maximum flavor; they should be golden and sweet before adding beetroot.
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Cooling Time: Allow the tart to set for a few minutes after baking; this helps prevent spills during the inversion and keeps the integrity of the red onion and beetroot tarte tatin intact.
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Pan Size Matters: Use the right size pan for even pastry cooking; a tightly fitting pan will ensure the pastry cooks through and remains flaky.
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Freshness Counts: Opt for fresh thyme for vibrant herbal notes; dried thyme can work, but remember to use less since it’s more potent.
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Don’t Rush the Inversion: When inverting, be gentle to create a pristine presentation of your stunning tart; a little patience pays off in looks!
What to Serve with Red Onion and Beetroot Tarte Tatin?
Elevate your dining experience with delightful accompaniments that beautifully enhance the flavors of this stunning tarte tatin.
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Fresh Green Salad: Crisp greens with a light vinaigrette provide a refreshing contrast to the rich tart, balancing flavors perfectly.
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Creamy Goat Cheese: A sprinkle of creamy goat cheese on top adds a luxurious touch that complements the earthiness of the beetroots.
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Roasted Root Vegetables: Caramelized root veggies echo the sweet notes of the tarte, creating a comforting and hearty side.
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Herb-Infused Quinoa: A side of fluffy quinoa with fresh herbs offers a nutty flavor and chewy texture that pairs wonderfully with the tarte’s softness.
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Garlic Bread: Warm, crusty garlic bread makes for a satisfying addition, perfect for scooping up any delicious drippings.
For something sweet, consider serving a dollop of classic vanilla ice cream. The creamy, cool scoop contrasts the warm tart beautifully, turning your meal into a celebration of flavors and textures.
- Dessert Wine: A glass of lightly sweet dessert wine complements the dish’s sweetness and end the meal on an indulgent note.
Red Onion and Beetroot Tarte Tatin Recipe FAQs
How do I select ripe red onions for the tarte tatin?
Choose red onions that are firm with a glossy skin and no soft spots or blemishes. They should feel heavy for their size, which indicates good moisture content. Avoid onions with dark spots or sprouting, as these can affect the flavor and texture of your dish.
How should I store my leftover red onion and beetroot tarte tatin?
Store leftovers in an airtight container in the refrigerator for up to 2 days. This method helps maintain the flavors while keeping the pastry somewhat crisp. Reheating is best done in the oven to preserve the texture; just reheat at 180°C (350°F) for about 10-15 minutes until warmed through.
Can I freeze the red onion and beetroot tarte tatin?
Absolutely! For freezing, wrap portions tightly in plastic wrap and then in aluminum foil. This will protect it from freezer burn. You can freeze it for up to 1 month. When you’re ready to enjoy, thaw it in the refrigerator overnight before reheating in the oven at 180°C (350°F) for 10-15 minutes.
What should I do if my onions are not caramelizing properly?
If your onions aren’t caramelizing well, ensure you’re cooking them on medium-low heat without rushing the process. This can take about 20-30 minutes. Stir frequently and add a pinch of salt to help draw out moisture, which aids caramelization. If they’re browning too quickly, lower the heat; patience is key for the best flavor.
Are there any dietary considerations for this recipe?
Yes! This red onion and beetroot tarte tatin is vegetarian-friendly, but if you’re cooking for someone with specific dietary restrictions, check for allergies related to the ingredients, particularly with the optional goat cheese. If needed, you could substitute it with a plant-based cheese for a dairy-free option. Always ensure that any substitute aligns with dietary needs in your household.
Can I make this tarte tatin ahead of time?
Certainly! You can prepare the filling up to the point of adding the pastry and then store it in the fridge in an airtight container for up to a day. When you’re ready to serve, simply top with the pastry and bake as directed. This allows you to relish the flavors without the stress of last-minute preparation!
Delicious Red Onion and Beetroot Tarte Tatin Made Easy
Ingredients
Equipment
Method
- Preheat your oven to 200°C (Fan 180°C/Gas 6).
- Cut a piece of all-butter puff pastry to fit a 20cm ovenproof or cast-iron frying pan, ensuring it hangs over the edges. Chill the pastry while you prepare the filling.
- In the frying pan, melt butter over medium-low heat. Add the sliced red onions and sauté until they soften, about 5-7 minutes.
- Increase the heat, then sprinkle in light soft brown sugar and drizzle with sherry vinegar. Stir well to dissolve the sugar, creating a rich caramel-like sauce.
- Once the onions are caramelized, add the beetroot wedges to the pan. Season with salt, pepper, and sprinkle in fresh thyme.
- Lay the prepared pastry over the vegetable mixture, tucking the edges into the sides of the pan.
- Place the pan in your preheated oven and bake for 20-25 minutes, or until the pastry is puffed and golden.
- Allow the tart to cool for about 10 minutes, then carefully invert it onto a plate.