Beetroot and Thyme Tarte Tatin

Need an easy main to throw together for an impromptu gathering? This savoury tarte tatin is easy to make and delicious. Serve it with sour cream or crumbled goat's cheese
Beetroot and Thyme Tarte Tatin
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Beetroot and Thyme Tarte Tatin
November 07, 2019
Preparation Time 20 minutes (plus chilling time)
Cooking Time 1.5 hours
Serves 4
PHOTO BY Katelyn Allegra
RECIPE BY Katelyn Allegra
FOOD STYLING BY Katelyn Allegra & Cassandra Upton


1kg spinneysFOOD Baby Beetroots, trimmed
250ml apple cider vinegar
150g spinneysFOOD Extra Fine Caster Sugar
spinneysFOOD Mediterranean Extra Virgin Olive Oil, for drizzling
4-5 sprigs spinneysFOOD Fresh Thyme, plus extra for decorating
spinneysFOOD Sea Salt, to taste
spinneysFOOD Whole Black Peppercorns, freshly ground, to taste
80ml spinneysFOOD Balsamic Vinegar of Modena
25g salted butter, chopped
400g ready-made puff pastry


  • 1

    Preheat the oven to 200ºC, gas mark 6.

  • 2

    Place the baby beetroots in a roasting dish.

  • 3

    Mix the vinegar, sugar, oil, thyme, salt and pepper and pour over the beetroots.

  • 4

    Cover the tray with foil and roast for 50 minutes.

  • 5

    Remove the foil and cook for a further 10 minutes.

  • 6

    Peel the beetroots while they are still warm and slice into 5mm rounds. Set aside.

  • 7

    Heat the balsamic vinegar and butter in a 23cm non-stick frying pan over a medium heat. Bring to a boil and cook for two minutes.

  • 8

    Remove from the heat and place the beetroot slices across the base of the frying pan.

  • 9

    Using the pan as a guide, cut a 23cm circle from the puff pastry and place on top of the beetroot, tucking it in around the edges.

  • 10

    Bake for 30-35 minutes or until puffed and the pastry is deep golden.

  • 11

    Carefully invert onto a large plate and serve.


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