Beetroot Tarte Tatin

Fresh beetroot on a chopping board

Expand your tastebuds with our Beetroot Tarte Tatin. This dessert is ideal for family get-togethers and with beetroot bang in season, now's the perfect time to enjoy this budget-friendly sweet treat. 

Prep time: 25 minutes

Cook time: 40 minutes

Servings: 4 people


In a small heavy frying pan, weigh 75g of golden caster sugar.

Over a medium heat, stir the sugar until it dissolves, then add a big pinch of salt, the butter and a splash of white wine vinegar, and keep stirring.

It'll go foamy, but keep stirring on the heat until it has gone a mahogany brown.

Take great care not to burn yourself and don't let the sugar burn.

Now add a table spoon of honey and the leaves of 6 sprigs of thyme. Take off the heat and stir in.

Place a long sprig of thyme on top of the caramel for decoration.

Slice the cooked beetroot into nice big slices and carefully arrange them in a fanned design. 

Season the lot with a pinch of salt and a twist of pepper.

On a lightly floured work surface, roll out about 250g of puff pastry, (shop bought is fine).

Roll out enough to cover the beetroot, place it on top and tuck the edges down into the pan.

Put in a pre-heated oven at 180°C for about half an hour or until the pastry is golden.

When cooked, place an upturned plate over the frying pan (it should be bigger than the pan) and holding the two together, flip the lot over.

Leave sit aside for 30 seconds so the caramel can fall from the pan onto the plate.

Serve by the wedge whilst still warm with a disk of goat's cheese on top, and if you fancy a drizzle of honey. 


75g sugar
sea salt
40g butter
black pepper
2tbsp white wine vinegar
1tbsp honey
6 sprigs thyme
4 cooked beetroots
250g puff pastry
goats cheese