Our beetroot tarte tatin is a wonderful vegetarian main course for a special dinner party. Made with shallots, it's also topped with a nutty herb dressing of hazelnuts, parsley, mint and capers which is drizzled over the tarte tatin at the end.
To make the dish easier to prepare, we've used a pack of pre-cooked beetroot and Just-Rol puff pastry. Make sure you choose the vegan option for the pastry (without butter).
We also love this recipe for tomato tarte tatin, made with plum tomatoes and red onions served with a green salad.
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Yields:
6 serving(s)
Prep Time:
20 mins
Cook Time:
55 mins
Total Time:
1 hr 15 mins
Cal/Serv:
407
Ingredients
320g sheet vegan puff pastry (we used Jus-Rol, not all butter)
300g shallots
1Tbsp.
olive oil
2Tbsp.
balsamic vinegar
2Tbsp.
light brown soft sugar
3
300g pack cooked beetroot, halved
For the nutty herb dressing
25g blanched hazelnuts
Small bunch parsley
Small bunch mint, leaves picked
1tbsp capers, drained
1tbsp red wine vinegar
5tbsp olive oil
Directions
Step 1Preheat oven to 220°C (200°C fan) mark 7. Roll the pastry out to a rough 30.5cm (12in) square, trim to a circle, then chill in the fridge. Put the shallots into a heatproof bowl and pour over boiling water to cover. Leave for 10min, then drain and peel. Halve any larger shallots so they are all a roughly even size.
Step 2Heat the oil in an ovenproof non-stick frying pan (about 25.5cm/10in) over medium-high heat. Add the shallots and fry for 10min, then add the vinegar and sugar and cook for a further 5min, or until thick and syrupy.
Step 3Meanwhile, for the herb dressing, finely chop the hazelnuts and herbs, put into a bowl and stir in the capers, vinegar and oil. Set aside until needed.
Step 4Nestle the beetroot into the pan among the shallots. Lay the pastry over the vegetables and tuck in the edges. Bake for 35-40min until crisp and deep golden (it needs longer than you might think to cook through). Set aside for 5min, and then tip out on to a serving plate or board. Drizzle with the herb dressing to serve.
GET AHEAD Make recipe up to the end of step 3 up to a day ahead. Bring the shallots back to a high heat and complete the recipe to serve. Or just peel the shallots a day ahead, cover and store in the fridge, and then complete the recipe to serve.
An experienced and highly skilled team of food writers, stylists and digital content producers, the Good Housekeeping Cookery Team is a close-knit squad of food obsessives. Cookery Editor Emma Franklin is our resident chilli obsessive and barbecue expert, who spends an inordinate amount of time on holidays poking round the local supermarkets seeking out new and exciting foods. Senior Cookery Writer Alice Shields is a former pastry chef and baking fanatic who loves making bread and would have peanut butter with everything if she could. Her favourite carb is pasta, and our vibrant green spaghetti is her weeknight go-to. Lover of all things savoury, Senior Cookery Writer Grace Evans can be found eating crispy corn and nocellara olives at every opportunity, and will take the cheeseboard over dessert any time (though she cannot resist a slice of tres leches cake). With a wealth of professional kitchen know-how, culinary training and years of experience between them, they are all dedicated to ensuring every Good Housekeeping recipe is the best it can be, so you can trust they’ll work (and if they don’t – we’ll have the answer for why*) every time (*90% of the time the answer is: “buy an separate oven thermometer”!).
