Beetroot & shallot tatins

Beetroot & shallot tatins

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(6 ratings)

Prep: 10 mins Cook: 30 mins

More effort

Serves 4 as a starter, 2 as a main

Bursting with colour and flavour, these beetroot & shallot tatins made with puff pastry will make a delicious lunch or light dinner

Nutrition and extra info

  • Vegetarian

Nutrition: per serving

  • kcal507
  • fat34g
  • saturates14g
  • carbs39g
  • sugars18g
  • fibre5g
  • protein10g
  • salt1g
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  • 50g butter, plus extra for greasing



    Butter is a dairy product made from separating whole milk or cream into fat and…

  • 12 shallots, halved if large



    Related to the onion (as opposed to being a younger version of it), shallots grow in clusters at…

  • ½ tsp 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…

  • 50g walnut pieces



    Walnuts are one of the most popular and versatile of all nuts. When picked young, they're…

  • 2 garlic cloves chopped
  • 3 rosemary sprigs, chopped



    Rosemary's intense, fragrant aroma has traditionally been paired with lamb, chicken and game…

  • 2 tbsp maple syrup
    Maple syrup

    Maple syrup

    may-pul sir-rup

    The rising spring sap of a number of varieties of maple tree

  • 2 tbsp red wine vinegar
  • 12 cooked baby beetroot, or 12 wedges



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

  • 225g all-butter puff pastry
  • plain flour, for dusting
  • handful rocket



    Rocket is a very 'English' leaf, and has been used in salads since Elizabethan times. It…


  1. Heat oven to 220C/200C fan/gas 7 and grease 2 x 15cm sandwich tins with solid bases. In a non-stick pan, gently cook the shallots in the oil until golden and softened. If they start to colour before softening, add a dash of water and cover the pan. Tip out the shallots and wipe out the pan.

  2. Put the butter in the pan with the nuts, garlic, rosemary, maple syrup and vinegar. Season and allow to bubble until syrupy. Tip in the shallots and cook briefly, stirring to coat them. Spoon half the shallots and syrup into each tin, then add the beetroots, alternating them with the shallots as you go.

  3. Cut the pastry in half, then roll out each piece on a lightly floured surface until just larger than the tins. Place the pastry over the vegetables and tuck it down the insides of the tin. Trim off any excess with scissors and pierce the middle of the pastry with a knife to make a hole for steam to escape. Bake for 15-20 mins until golden. Cool for a few mins in the tin, then turn out onto plates and top with the rocket.

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Comments, questions and tips

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13th Aug, 2016
Just finished eating this a minute ago. Really, really good, and not at all complicated to make. And filling! I can hardly move. I was slightly doubtful about how this recipe would turn out - I haven't made anything of from the tatin family before - haven't cooked with beetroot before either - I only decided to give this recipe a go because I bought some discounted, and had to use them up somehow; my local shop didn't have shallots so I used eight small onions instead, and substituted vegan marg for butter, and balsamic vinegar for red wine vinegar. And despite all that, it was still great! Definitely will be returning to this recipe.
20th Mar, 2015
wooooooooooow this is so yum!!! will definitely be doing this one again :):):)
14th Sep, 2014
Lovely recipe. Followed recipe except added some feta once tarte was tuned out. Served with salad dressed in balsamic vinegar which was a nice contract to the sweetness of the tart. Definitely recommend but ensure sandwich tin is non stick!
3rd Dec, 2016
Can this be frozen? After cooking or before?
goodfoodteam's picture
8th Dec, 2016
Thanks for your question. For best results we do not recommend freezing this recipe. Our freezing information appears above the nutrition at the top of the recipe when it's applicable. Hope that helps.
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