A plate serving beetroot & red onion tarte tatin

Beetroot & red onion tarte tatin

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(32 ratings)

Prep: 10 mins Cook: 1 hr, 20 mins


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
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  • 400g beetroot, cut into wedges



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

  • 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 is usually made from grinding wheat, maize, rye, barley or rice. As the main…

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



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

  • peppery green salad, to serve


  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.

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Comments, questions and tips

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Lalla Bart-Greene's picture
Lalla Bart-Greene
15th Jan, 2020
Really good dish. Never had any problem with staining from beetroot. I added some red pepper and vegan feta-style cheese. Just as good - warm or cold. Agree re. the Just-rol. Why is there never a palm oil free alternative at supermarkets?
John McMahon's picture
John McMahon
10th Jun, 2019
Made this yesterday and it was immense. Couple of tweaks were that I used lemon juice rather than vinegar and caster sugar not brown. Just for anyone that doesn't have specialty vinegar/brown sugar. We adopted a vegan lifestyle a couple of weeks ago and it's dishes like this that makes the transition all the easier.
Vicky Simpson
15th Feb, 2019
Good recipe, but it stains your hands and work tops. I didn't get the orange zest, as it was tasty enough without it. I ended up removing the peel. Overall very easy to make and I'm a novice cook Husband enjoyed it..
Bernadette McCarthy's picture
Bernadette McCarthy
15th Jan, 2019
Great recipe, but I'm disappointed by the 'Vegan Jus-Rol' recommendation. This stuff contains palm oil, which is good for neither the environment or wildlife, and I doubt it's healthy either. I wouldn't regard it as a truly 'vegan' ingredient.
Jen Scott's picture
Jen Scott
13th Jan, 2019
The tarte was tasty, but the real selling point for me of this recipe is just how beautiful it looks. I modified the dish slightly by substituting filo pastry for puff pastry to reduce the fat and calories and it turned out perfectly. But also note, beetroot will leave you with hands like Lady MacBeth. So if (like me) you are taking this dish to a vegan dinner party, plan an extra 10 mins or so at the end to soak and scrub your palms, so to avoid turning up looking like you've just murdered a small animal :) #toptip
24th Aug, 2018
My husband made this for our anniversary dinner. It was delicious! Probably the best vegan recipe I’ve eaten (so far!)
14th Aug, 2018
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
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.
19th Feb, 2018
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
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).


13th Mar, 2020
I usually cook the beetroot a little to easily remove the skin, does this need to be done for this recipe?
Barney Good Food's picture
Barney Good Food
19th Mar, 2020
Hi, the beetroot in this recipe is peeled with a peeler but you could cook the a little first to remove the skins. Sorry for not getting back to you sooner.
4th Nov, 2019
This looks gorgeous. Any suggestions for making it gluten free?
goodfoodteam's picture
10th Nov, 2019
Thanks for your question. The brand Jus Rol sells a gluten-free puff pastry which you can use as a substitute. It's ready-rolled and comes in a 280g pack so you might need to buy two and make two smaller tarts rather than one. The cooking time will be the same. As it's ready-rolled you won't need the flour (which would not be gluten-free) to roll it out.
Jen Scott's picture
Jen Scott
7th Jan, 2019
should I use fresh beetroot or the packaged beetroot?
goodfoodteam's picture
8th Jan, 2019
Thanks for your question. You need fresh beetroot for this recipe.
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
25th Jun, 2018
Thanks for your question. Yes, you could make this the night before.
17th May, 2018
What size frying pan did you use please?
goodfoodteam's picture
21st May, 2018
Thanks for your question. A large frying pan, around 28cm in diameter will do the trick.
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