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Beetroot tarte tatin

Tarte tatins historically are made with apples and served as a dessert; the dish was invented by the Tatin sisters whose failed apple tart was salvaged by serving it upside down et voila it was a resounding success, if only all our cooking disasters could turn into a classsic dish!

This recipe for a beetroot tarte tatin was adapted from The River Cottage Veg Everyday Cook Book and  the hit dish from last weeks Natural Pantry Lunch, we managed a quick photo of one before all were devoured!

It does seem that as we progress through the years we fall in love with beetroot, it has definitely crept up into my top three vegetables. No longer does it have to be that vinegary bitter version that we were all subjected to years ago. Slowly roasted, beetroot is a delicious soft, earthy vegetable, which combines here with flaky puff pastry and a maple syrup, thyme and lemon dressing to create a savoury tarte tatin to serve with a little salad and goats cheese for a wonderful lunch.

Beetroot is an excellent source of folate, important in pregnancy and a very good source of the antioxidants manganese and vitamin C as well as potassium and fibre.

Here is the rest of that menu from this months Natural Pantry Lunch – thanks to all who came.

Prosecco with rosehip cordial

Cavolo Nero, ginger and wheatberry soup


Tomato, cumin and preserved lemon quinoa salad 



Beetroot tarte tatin with goats cheese and a dressing of maple syrup, lemon and thyme


Puy lentils, roasted red pepper, black olive with parsley pesto and griddled haloumi



Gluten free warm chocolate and olive oil cake with plum mascarpone


Cinnamon yoghurt pannacotta with rhubarb and orange compote and a sloe gin syrup.


Elderflower and lemon tea

Hoping you can make the next one  Friday  5th April

Beetroot tarte tatin

Serves 4

  • 1 packet of puff pastry – ready rolled if possible – one roll of 320g will make two
  • 4 medium sized beetroot
  • 25g butter
  • 1 tbp olive oil
  • 1 tbp cider vinegar
  • 1 tbp soft brown sugar
  • Dressing
  • 4 tbp sherry vinegar
  • 90ml maple syrup
  • 4 tbp olive oil
  • 1 crushed garlic
  • 25g chopped fresh thyme
  •  salt and pepper to taste
  • Finely grated zest of a lemon
  • Goats cheese or feta and salad leaves to serve

Begin by roasting the beetroot, wrap in foil and cook on a baking tin for approximately 30 mins at 180 0c until they are just tender but not soft.

Peel the beetroot and cut into quarters.

Heat the oil and butter in a 9 inch/ 20 cm oven proof frying pan and add the beetroot.Coat in the oil before adding the sugar and vinegar and season. Cover and cook for a further 10 minutes in the oven.

Arrange the beetroot in the pan so that it fits tightly.

Roll out the pastry and cut a circle slightly larger than the frying pan, place the pastry on top of the beetroot and tuck the excess down the sides of the pan.

Cook for 20/25 minutes until golden and puffed up.

Make the dressing by whisking the ingredients together .

Allow the tart to rest for ten minutes before turning upside down on a serving plate. Sprinkle with the lemon zest.

Drizzle under half the dressing over the tarte tatin and crumble over goats cheese or feta. Reserve the rest of the dressing for salad leaves.

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4 comments on “Beetroot tarte tatin


05 Mar 2013

I must just say that the meal on Friday was scrumptious! Many thanks to you and the Staff for a delicious time…I fully expect that would be endorsed by the others!

I look forward to seeing you in April and May too’s so nice to know that nice people are there and that if I come on my own I will not feel awkward or left out.



    14 Mar 2013

    So delighted you enjoyed – look forward to seeing you in April!



06 Mar 2013

The meal on Friday was delicious and this was a particular highlight. I eagerly look forward to coming back and trying your recipes again.


Becky T

24 Apr 2013

Delicious! We had it with Brie and went together well. Definitely a small garlic clove is required though!! There will be no vampires in this house tonight 🙂


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Through The Natural Pantry I hope to share with you some of the delicious recipes discovered whilst cooking in my kitchen with produce grown in our garden and the very best natural ingredients.