A plate serving beetroot & red onion tarte tatin

Beetroot & red onion tarte tatin

  • 1
  • 2
  • 3
  • 4
  • 5
(14 ratings)

Prep: 10 mins Cook: 1 hr, 20 mins

Easy

Serves 4 - 6

Bake our vegan tart for a showstopper at a dinner party. The bold red of beetroot against the green salad also makes it ideal for a meat-free Christmas Day

Nutrition and extra info

  • Vegetarian
  • Vegan

Nutrition: Per serving

  • kcal444
  • fat27g
  • saturates11g
  • carbs40g
  • sugars14g
  • fibre5g
  • protein6g
  • salt0.9g
Save to My Good Food
Please sign in or register to save recipes.

Ingredients

  • 400g beetroot, cut into wedges
    Beetroot

    Beetroot

    beat-root

    A favourite in 1970's British salads (served cooked and pickled in vinegar), beetroot is a…

  • 1 red onion, cut into wedges
  • 3 tbsp olive oil
    olive oil

    Olive oil

    ol-iv oyl

    Probably the most widely-used oil in cooking, olive oil is pressed from fresh olives. It's…

  • 2 tbsp rice wine vinegar
  • 2 tbsp soft brown sugar
  • 2 star anise
    Star anise

    Star anise

    star an-eese

    Star anise is one of the central spices in Chinese cooking. It has a strong anise flavour, with…

  • flour, for rolling
    Flour

    Flour

    fl-ow-er

    Flour is a powdery ingredient usually made from grinding wheat, maize, rye, barley or rice. As…

  • 500g block puff pastry (we used vegan Jus-Rol)
  • 1 orange, zested
    Orange

    Orange

    or-ange

    One of the best-known citrus fruits, oranges aren't necessarily orange - some varieties are…

  • peppery green salad, to serve

Method

  1. Heat oven to 200C/180C fan/gas 6. In a bowl, toss the beetroot and onion in 2 tbsp of the oil, the vinegar and sugar. Add the star anise and season well. Heat the rest of the oil in a large, ovenproof non-stick frying pan, then nestle in the veg so that they cover the surface of the pan. Cover with foil and cook in the oven for 45 mins.

  2. On a well-floured surface, roll the pastry to a thickness of 0.5cm and cut out a circle the same size as your frying pan. Carefully take the pan out of the oven, remove the foil and wiggle the beets and onion around in the pan to make a compact layer. Put the pastry on top, tucking it in all around the edges, then return the pan to the oven and bake for 35 mins or until the pastry has puffed up and is a deep golden brown.

  3. Slide a palate knife around the edge of the tart, then put a plate on top of the pastry, serving side down. Flip the pan over to turn the tart out onto the plate – be careful not to burn yourself with the handle. Top with the orange zest and a sprinkle of sea salt, then serve with a peppery salad on the side.

You may also like

Comments, questions and tips

Sign in or create your My Good Food account to join the discussion.
gemjase
24th Aug, 2018
5.05
My husband made this for our anniversary dinner. It was delicious! Probably the best vegan recipe I’ve eaten (so far!)
nichojb
14th Aug, 2018
5.05
V tasty; used oblong tin lined with parchment as no oven frying pan. Perfect size for ready roll pastry sheet. Using pre cooked beetroot I had to drain at end of first bake as worried would be soggy. Turned out very well, as per other suggestions added blobs of soft goats cheese. Orange zest and star anise really add lovely flavour. Will make again, great for light supper or lunch.
Tony Allen's picture
Tony Allen
16th Mar, 2018
5.05
Great recipe, Also used pre cooked beetroot as its all I could get but still followed timing from recipe and caramelised wonderfully, I added goats cheese at end just placed little lumps all over top and also fresh grated horseradish/ Kren as I live in Austria this is easy to get.
flauffy
19th Feb, 2018
4.05
This was a tasty, straight forward dinner.Though I prepared the red onions from scratch, I used ready cooked beetroot in this recipe and added it with the onions to the pan before adding the pastry on top. After 25 mins of cooking there was a smell of burning coming from the kitchen and I worried that my pan was melting, but the pastry had risen so much the top had caught!!! So a good idea to really try to tuck the pastry under. Aside from that, it was lovely (I cut off the burnt bits!) and really appreciated the touch of orange zest at the end.
Jessie Woolway's picture
Jessie Woolway
1st Feb, 2018
5.05
Baked this last night. Cooked it exactly according to the recipe. It was fabulous. One friend said it was the best vegan meal she'd ever eaten (and she's eaten vegan meals a lot).
kellyta
22nd Dec, 2017
5.05
Lovely recipe! Brilliant shiny celebration of beetroot. I flipped it over at the end and added some slices of goats cheese and put it back in for 5 minutes. I also did some cheese straws from the extra pastry by spreading on some mustard and grating some cheese and twisting (inspired by the recipe tip).
Judith Duddle
23rd Jun, 2018
I need to prepare a vegan dish for a buffet but will have to prepare it the night before, this recipe looks great, do you think it would be ok the next day?
goodfoodteam's picture
goodfoodteam
25th Jun, 2018
Thanks for your question. Yes, you could make this the night before.
bonnebouffe
17th May, 2018
What size frying pan did you use please?
goodfoodteam's picture
goodfoodteam
21st May, 2018
Thanks for your question. A large frying pan, around 28cm in diameter will do the trick.
Be the first to suggest a tip for this recipe...Got your own twist on this recipe? Or do you have suggestions for possible swaps and additions? We’d love to hear your ideas.