Apparently created by accident, Tarte Tatin is probably one of the most famous French desserts. This is a dish cooked upside down (filling at the bottom and pastry on top). To serve you have to flip it around. You just need some oven gloves, a serving dish and some confidence.
I love vegetable tatins and this vegetarian version with beetroot, shallot and goat cheese makes a delicious lunch or dinner. You can easily make it vegan by omitting the goat cheese.
Serve it with a crunchy green salad.
Beetroot, Shallot and Goat Cheese Tatin [vegetarian]
Disclaimer: the equipment list above includes affiliate links to products I use and like.
- 2 medium raw beetroots
- 200 g shallots
- 100 g caster sugar
- 2 Tbsp apple cider vinegar
- 1 Tbsp water
- 250 g puff pastry
- 75 g goat cheese
- 10 sprigs fresh thyme
- salt & pepper
- Preheat the oven to 200°C/400°F/Gas 6.
- Peel the beetroots and cut in 1cm thick slices. Wrap in foil in a roasting tin with some olive oil drizzled and 1 Tbsp thyme leaves sprinkled on top. Season with salt and paper. Cook for 20mins.
- Peel and cut the shallots in 2cm (3.4 inches) thickness. Cook for 20mins with the beetroot wrapped in foil.
- Roll out the puff pastry
- Just before the vegetables finish cooking, prepare the caramel. Place a non-stick dish (or a Tatin dish) on the hob. Pour sugar, vinegar and water and blend well. Cook under medium to high heat until it takes a nice light caramel colour. Do not let it go too dark or it will burn.
- Once the vegetables are cooked, carefully place them on top of caramel. Lay pastry over the top, tucking the sides into the edges of the dish. You might want to use a round knife so you do not burn yourself.
- Cook in the oven for 15-20mins. Pastry should be golden.
- Once cooked you will need to turn the tatin over. Take a serving dish, place it over the pie. Using oven gloves, hold serving dish on top of the non-stick pie dish and quickly flip around everything together. You will end up with the pastry at the bottom and the vegetables on top. Be careful not to burn yourself with the caramel.
- Sprinkle crumbled goat cheese on top of the pie along with some fresh thyme leaves. Serve immediately as this Beetroot, Shallot and Goat Cheese Tatin is best eaten hot.
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