Rustic, homey, and warming, the perfect antidote to a brisk fall day is Beet a Tarte Tatin. Savory and slightly sweet beets cradled in a flaky buttery crust… it’s just so delicious it makes your soul happy!
Speaking of happy souls, the holidays are coming up. Houses full of cheer, tipsy grandmothers, and that one backwards outspoken relative that undeniably reminds you of Cousin Eddy from National Lampoon’s Christmas Vacation. Oh yeah, you know you’ve got one… we all do. This is my favorite time of year and I spend most of it in the kitchen cooking for others. Pies, cakes, savory warming meals and all the other wintery comfort foods that makes us all so happy. One treat I make often is a tarte tatin — an incredibly simple upside-down pastry in which pastry cradles fruit caramelized in butter and sugar and it’s incredibly good.
Inspired by Sam Linsell’s (from Drizzle And Dip) savory take on a tarte tatin with her carrot tarte tatin, I created a beet tarte tatin that’s perfect for a chilly fall or winter night’s dinner or an appetizer for a holiday party. Roasted and caramelized beets nestled in a flaky puff pastry topped with tangy crumbled goat cheese, micro greens, and a drizzle of heavenly sweet aged balsamic vinegar is a delightful blend of savory sweet comfort food. Here’s how it all goes down…
Beet Tarte Tatin
It all starts by first roasting your beets. Simply wrap them in foil and roast for 40 minutes until tender. Then easily peel the beets with your fingers and slice into rounds. I like to use a combination of golden and red beets. Next, melt butter, apple cider vinegar, and a bit of brown sugar in a skillet to help the beets caramelize with a sweet and tangy glaze in the oven.
Toss the beets in the sauce and layer them in the skillet.
Cover with puff pastry and tuck in the edges.
Brush on a little egg wash, this is optional but makes a crisper crust, and then off to the oven you go.
Finally, do a little topsy turvy work and flip the whole thing upside down onto a serving plate. Top with goat cheese and some greens and dig right in.
Give a Cotes du Rhone, Pinot Noir, or a dry Riesling a try.
Roasted and caramelized beets nestled in a flaky puff pastry topped with tangy crumbled goat cheese, micro greens, and a drizzle of heavenly sweet aged balsamic vinegar is a delightful blend of savory sweet comfort food.
- 14 ounces quality puff pastry*
- 6 small beets (golden and red)
- 2 tablespoons unsalted butter
- 2 tablespoons apple cider vinegar
- 1 tablespoon light brown sugar
- 1/4 teaspoon kosher salt
- 1/4 teaspoon ground black pepper
- 1 egg + 1 tablespoon water, beaten
- 2 ounces goat cheese, crumbled
- 1/2 cup micro greens or arugula
- 1 tablespoon aged balsamic vinegar
- On a floured surface, roll pastry out to 1 to 2 inches larger than the diameter of a 10-inch skillet. Lightly cover and store in the refrigerator until ready to use.
- Preheat oven to 425°F. Wrap beets in foil, place on a baking sheet, and roast for 45 minutes or until fork tender. Once the beets are cool enough to touch, remove the peel of the beets by gently rubbing it off with your fingers. Slice beets into 1/2-inch thick slices.
- Reduce oven temperature to 400°F. Heat butter, vinegar, sugar, salt, and pepper in the skillet over medium heat until butter is melted - stir until combined. Remove from heat and place beets in the butter and toss until coated. Lay puff pastry over the beets and tuck pastry edges down into the skillet. Brush with egg wash and bake for 25 to 30 minutes until pastry is golden. Allow to rest for 10 minutes then turn it out by placing a serving plate on top and invert it so the pastry is on the bottom.
- Top with micro greens, goat cheese, and a drizzle of vinegar. Slice and serve. Serve warm or room temperature.
* If using store bought, I prefer Dufour puff pastry. It works beautifully and has no additives or preservatives that can give frozen puff pastry a strange after taste. Thaw puff pastry before using in this recipe.