Beetroot Tarte Tatin

This is an easy recipe that looks very pretty. I roast my own beetroot but you could buy ready roasted beetroot to save some time. I love it with goat’s cheese but the barbarian boys and John are happiest when it is served without.

This looks good enough for a dinner party for any vegetarian guests or even as a starter, but is easy enough for a week day meal for the family. I shall try it with golden beetroot next time they are in season.

Beetroot Tarte Tatin

An easy, vegetarian beetroot tart
Prep Time 15 mins
Cook Time 1 hr 40 mins
Course Supper
Cuisine Vegetarian
Servings 4 people


  • Oven safe frying pan


  • 6 beetroot
  • 1 red onion
  • 1 gluten free ready rolled puff pastry I use Jus Rol
  • 6 tablespoons olive oil
  • 2 tablespoons rice wine vinegar cider or white wine vinegar will do
  • 2 tablespoons soft brown sugar
  • 2 star anise
  • rocket to serve other salad leaves will work too
  • 150 grams goat's cheese if you don't eat cheese, you can leave this off


  • Remove the leaves from the beetroot. Toss with 3 tablespoons of the olive oil and some salt and bake at 180C for 45 minutes. Remove from the oven and leave to cool.
  • Peel the beetroot. (I always wear gloves for doing this!) The skin should just rub off. Chop into good sized chunks.
  • Quarter the onion.
  • Heat the remaining olive oil in your oven safe frying pan Add the onion, beetroot, sugar, star anise and vinegar and cook until the sugar has dissolved. Bake at 180C for 25 minutes. Remove from the oven and cover with the pastry. Trim the pastry as needed, any trimmings can be rolled in parmesan and cut into straws and baked for a snack for the cook. Tuck the pastry in around the edges and pop back into the oven for 20 to 25 minutes until the pastry is golden and cooked.
  • Remove from the oven. Place a plate over the pan and turn over to remove the tart. Return any errand bits to the tart. Top with the rocket and slices of goats cheese and serve immediately.
Keyword Easy, Gluten free

Cooking For John