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beetroot red onion tarte tatin

Beetroot & red onion tarte tatin

Try this vegan tart for a show-stopping centrepiece. The bold red of beetroot against the vibrant green salad also makes it ideal for a meat-free celebration.


- 1 sheet of frozen puff pastry

- 3 medium sized beetroots, peeled and thinly sliced

- 1 red onion, thinly sliced

- 2 tablespoons olive oil

- 1 teaspoon thyme

- 1 teaspoon rosemary

- Salt and pepper to taste


1. Preheat your oven to 375°F (190°C).

2. In a small bowl, mix together the thyme, rosemary, salt and pepper to create a seasoning mix.

3. On a lightly floured surface, roll out the sheet of puff pastry to about 1/4 inch thickness. Cut into a circle that is slightly larger than the size of your baking dish.

4. In a small saucepan, heat the olive oil over medium heat. Add the sliced onions and cook until they become soft and caramelized, about 5-7 minutes.

5. In a separate pan, add the sliced beetroots and cook for 2-3 minutes until slightly softened.

6. Grease a 9-inch round baking dish with olive oil. Arrange the beetroot slices in a circular pattern on the bottom of the dish, slightly overlapping each other. Top with the caramelized onions.

7. Sprinkle the herb seasoning mix over the top of the vegetables.

8. Carefully place the rolled out puff pastry on top of the vegetables, tucking in the edges around the sides of the dish.

9. Bake for 25-30 minutes, until the pastry is golden brown and crispy.

10. Once done, carefully invert the tarte tatin onto a serving plate. Serve hot as a delicious appetizer or side dish. Enjoy!

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