Beetroot and goat’s cheese tarte tatin recipe

Beetroot and goats cheese tart tatin

This bold beetroot and goat’s cheese tarte tatin proves this classic French dish doesn't have to be just for dessert. With tender caramelised beetroot, crumbly cheese and crisp puff pastry, this striking tart makes an impressive vegetarian main for sharing on Christmas Day.

Prep time: 15 minutes

Cook time: 50 minutes

Servings: 8 people

Preparation

Preheat the oven to gas 6, 200°C, fan 180°C. Heat the butter and sugar in a 26cm ovenproof frying pan over a medium heat until melted. Add the beetroot and cook for 5 mins to soften and caramelise. Sprinkle with the chopped rosemary.

Roll the pastry out on a lightly floured surface to the thickness of a €1 coin. Cut out a circle 2cm larger than the diameter of the frying pan.

Spread one side of the pastry with the horseradish sauce. Arrange the beetroot in the pan in an even layer, cut-side down, then lay the pastry circle sauce-side down over the beetroot, tucking the edges down inside the side of the pan.

Brush with beaten egg and bake for 35-40 mins until golden and puffed up. Leave to cool for 5 mins, then carefully run a knife around the edge of the pan, place a large serving plate over the top and invert the pan to flip out the tart. Top with the crumbled goat’s cheese and thyme leaves to serve. Serve with extra horseradish sauce, if liked.

 

Ingredients

30g butter
3 tsp demerara sugar
2 x 300g packs steamed beetroot, halved
10g fresh rosemary, leaves finely chopped
500g puff pastry
plain flour, for dusting
2 tsp creamed horseradish sauce
1 medium egg, lightly beaten
125g goat’s cheese, crumbled
fresh thyme, to garnish

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