Go Back
–+ servings
Red onion and beetroot tarte tatin

Delicious Red Onion and Beetroot Tarte Tatin Made Easy

Transform humble ingredients into a spectacular Red Onion and Beetroot Tarte Tatin with this easy recipe.
Print Recipe Pin Recipe
Prep Time 30 minutes
Cook Time 25 minutes
Cooling Time 10 minutes
Total Time 1 hour 5 minutes
Servings: 4 slices
Course: Baking
Cuisine: Vegetarian
Calories: 350
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Pastry
  • 1 sheet All-butter puff pastry Provides a flaky, buttery base; using a ready-made pastry ensures quick preparation.
For the Filling
  • 2 tablespoons Butter Adds richness and helps with sautéing onions; unsalted butter allows for more controlled seasoning.
  • 2 medium Red onions The base flavor that brings sweetness and depth; shallots can serve as a milder substitute.
  • 2 tablespoons Light soft brown sugar Essential for caramelization and sweetness; regular brown sugar can be used as an alternative.
  • 1 tablespoon Sherry vinegar Adds necessary acidity to balance the sweetness; apple cider vinegar is a suitable alternative.
  • 2 teaspoons Thyme (fresh) An herbal aroma that beautifully complements the dish; dried thyme works in lesser quantities if fresh isn't available.
  • 400 grams Cooked beetroots The star ingredient, offering vibrant color and earthiness; vacuum-packed beets are convenient, but fresh can also be cooked.
  • to taste Salt and black pepper Crucial for seasoning; adjust to taste for the perfect flavor balance.
  • 100 grams Optional goat cheese Introduces creaminess and tang; feta can be a tasty alternative for a similar flavor.

Equipment

  • 20cm ovenproof frying pan

Method
 

How to Make Red Onion and Beetroot Tarte Tatin
  1. Preheat your oven to 200°C (Fan 180°C/Gas 6).
  2. 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.
  3. In the frying pan, melt butter over medium-low heat. Add the sliced red onions and sauté until they soften, about 5-7 minutes.
  4. 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.
  5. Once the onions are caramelized, add the beetroot wedges to the pan. Season with salt, pepper, and sprinkle in fresh thyme.
  6. Lay the prepared pastry over the vegetable mixture, tucking the edges into the sides of the pan.
  7. Place the pan in your preheated oven and bake for 20-25 minutes, or until the pastry is puffed and golden.
  8. Allow the tart to cool for about 10 minutes, then carefully invert it onto a plate.

Nutrition

Serving: 1slicesCalories: 350kcalCarbohydrates: 30gProtein: 5gFat: 22gSaturated Fat: 10gPolyunsaturated Fat: 2gMonounsaturated Fat: 8gCholesterol: 30mgSodium: 250mgPotassium: 400mgFiber: 3gSugar: 12gVitamin A: 500IUVitamin C: 15mgCalcium: 80mgIron: 1.5mg

Notes

Optional: Drizzle with a balsamic reduction for extra flavor.

Tried this recipe?

Let us know how it was!