Beetroot tarte Tatin


Our delightful beetroot tarte Tatin recipe takes the French classic and gives it a savoury twist. Pairing earthy beetroot with aromatic rosemary and a buttery caramel makes for a delicious (and beautiful looking) vegetarian main course.

First published in 2019




  • 250g of beetroot, roughly the same size
  • 50g of butter, or vegan spread
  • 2 garlic cloves, bashed with skin on
  • 2 sprigs of rosemary
  • 1 dash of red wine vinegar
  • 1 pinch of brown sugar
  • 200g of puff pastry, rolled out to 3mm thick (use vegan puff pastry if keeping this dish vegan)


Cook the beetroot in salted boiling water until soft (around 30–40 minutes). Peel whilst still warm as the skins come off easier than when cooled. Slice the beetroot into 7mm-thick discs
Preheat an oven to 220°C/gas mark 7
Place a frying pan over a medium-high heat and add the butter. Once melted, add the garlic cloves, rosemary and beetroot slices with some salt and pepper and toss to combine
Once the beetroots are coated with the butter, add the pinch of sugar and stir into the butter to form a light syrupy texture
Remove from the heat and keep the beetroot slices and butter sauce separate. Drizzle the sauce into an ovenproof frying pan then arrange the beetroot in a spiral pattern (discard the garlic cloves)
Cut the pastry to the size of the pan and prick all over with a fork to prevent it puffing up too much. Lay it over the beetroot slices, tucking it round the edges . Place in the oven to cook for 15 minutes
Turn down the heat to 180°C/gas mark 4 and cook for 10–15 more minutes
Once nicely browned and crisp, remove from the oven and flip out onto a plate. Don't wait long to do this otherwise the caramel will stick it to the pan
Enjoy hot or at room temperature

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