Beetroot tarte tatin with feta and walnuts

Beetroot tarte tatin
Makes: 3 portions
Prep time:
Cook time:
Total time:
  • 25 gr butter
  • 50 gr sugar
  • 50 gr balsamic-vinegar
  • 600 gr cooked beetroot
  • 1 onion
  • 1 clove of garlic
  • 2 tspn thyme
  • 250 gr puff pastry
  • 1 egg
  • 100 gr feta cheese
  • 50 gr walnuts
  • rocket
  1. Preheat the oven to 180 °C and grease the baking tin.
  2. Melt the butter in a pan and add the sugar and balsamic vinegar.
  3. Cut the beetroot in half (or in slices if they are large) and add to the pan.
  4. On a medium to high heat, cook the beetroot and reduce the sauce to a sticky, syrupy consistency. Season to taste.
  5. Transfer beetroot and the reduced sauce to the baking dish and arrange the beetroot nicely to cover the base of the dish.
  6. Dice the onion and garlic and sweat off with the thyme in some oil until semi-cooked.
  7. Divide the onion and garlic and time over the dish. Season with salt and pepper to taste.
  8. On a floured surface, roll out the puff pastry to a circle slightly larger than the dish. Place on top of the beetroot and push the ends down to enclose the beetroot, just like making a bed.
  9. Brush the puff pastry with the beaten egg and bake in the oven for 25 min or until the puff pastry is cooked and golden.
  10. Toast the walnuts in a dry pan until fragrant.
  11. Leave the tarte tatin to cool for 5 min, cover with a plate and turn over to slide the tarte tatin onto the plate. Slide the tarte tatin onto a baking tray lined with baking paper.
  12. Divide the cheese and walnuts over the tarte tatin and garnish with the rocket.
Stuff to know
This recipe will be enough for a dish or pan with a 26 diameter, yielding 2 or three main courses.
Reduce the sugar, butter and balsamic vinegar all the way until you have a syrupy, sticky consistency. If not, the tarte tatin will be wet when baking in the oven. Aim for a 75% percent reduction.
Use a waterproof tin to avoid leakage. Not every spring form tin is watertight….
Use goat cheese instead of feta cheese.