Baby Beet Tarte Tatin 2.000

Deb Lindsey for The Washington Post

Weeknight Vegetarian Jun 5, 2013

This savory interpretation of a classic tarte tatin (made with apples) keeps the principle of caramelizing round, sweet things and topping them with puff pastry. The most brilliant thing about it might be the fact that the baby beets' skin is tender enough that they need only scrubbing, but not peeling, saving time (and mess).

The shallot vinaigrette finishes off the tart nicely, but a combination of crumbled feta and chopped parsley would work, too.

Make Ahead: The pastry disk needs to be refrigerated while the beets are roasting.

2 - 3 main-dish

When you scale a recipe, keep in mind that cooking times and temperatures, pan sizes and seasonings may be affected, so adjust accordingly. Also, amounts listed in the directions will not reflect the changes made to ingredient amounts.

Tested size: 2-3 main-dish

  • For the tart
  • 8 ounces frozen/defrosted homemade or store-bought puff pastry
  • 1 tablespoon unsalted butter
  • 1 tablespoon canola or olive oil
  • 2 teaspoons cider vinegar
  • 2 teaspoons light brown sugar
  • Sea salt
  • Freshly ground black pepper
  • 10 to 14 ounces unpeeled baby beets (no larger than golfball size), scrubbed well then cut in half
  • For the vinaigrette
  • 1 to 2 shallots, finely chopped (may substitute 2 to 3 scallions, trimmed and finely chopped)
  • 1 teaspoon mustard, preferably English such as Colman's
  • 2 tablespoons cider vinegar
  • 1/4 cup canola oil
  • Pinch sugar
  • Handful parsley leaves, finely chopped
  • Sea salt
  • Freshly ground black pepper


For the tart: Preheat the oven to 375 degrees. Have an 8-inch tart pan or ovenproof skillet at hand.

Lightly flour a work surface. Roll out the pastry to a thickness of about 1/4 inch. Invert the tart pan or skillet on the pastry and use a knife to trace/cut around it. Wrap the pastry disk in plastic wrap and refrigerate.

Melt the butter with the oil in the skillet or tarte tatin dish, over medium heat. Add the cider vinegar, sugar and some salt and pepper, stir well, then add the halved beets and toss to coat. You want the beets to fill the pan snugly, so add a few more as needed. Cover tightly with aluminum foil; bake for 30 to 40 minutes, until the beets are tender.

Uncover and rearrange the beet halves neatly, cut sides up. Lay the chilled pastry disk over the beets, patting it down and tucking in the edges down the side of the pan. Bake (at 375 degrees) for 20 minutes, until the pastry is fully puffed and golden brown.

Cool in the pan or skillet for about 15 minutes, then put a serving plate over the top and invert to turn out the tart. Pour any pan juices over the beets.

For the vinaigrette: Combine the shallots, mustard, vinegar, oil, sugar and parsley in a jar with a tight-fitting lid. Season with salt and pepper to taste. Seal and shake to form an emulsified vinaigrette.

Drizzle over the tart and serve.

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Recipe Source

Adapted from "River Cottage Veg: 200 Inspired Vegetable Recipes," by Hugh Fearnley-Whittingstall (Ten Speed Press, 2013).

Tested by Joe Yonan.

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