• Skip to primary navigation
  • Skip to main content
  • Skip to primary sidebar
Only Crumbs Remain
  • About
  • Recipes
  • Subscibe
  • Contact
menu icon
go to homepage
  • About
  • Recipes
  • Subscibe
  • Contact
  • Follow me

    • Facebook
    • Instagram
    • Pinterest
    • Twitter
    • YouTube
  • subscribe
    search icon
    Homepage link
    • About
    • Recipes
    • Subscibe
    • Contact
  • Follow me

    • Facebook
    • Instagram
    • Pinterest
    • Twitter
    • YouTube
  • ×

    Beetroot, walnut and Rosemary Tarte Tatin

    Published: Oct 22, 2019 · Modified: Jun 25, 2021 by Jacqueline Bellefontaine ·

    Sharing is caring!

    53 shares
    • Share
    • Tweet
    Jump to Recipe Print Recipe
    beetroot tarte tatin with slice coming out.

    Beetroot with a sweet-sour glaze on a deliciously crumbly walnut flavoured pastry. This Beetroot Tarte Tatin with Walnuts and Rosemary would make an excellent starter for a dinner party or a light lunch or dinner.

    beetroot tarte tatin on a serving plate.

    The classic tarte Tatin is made from apples that are caramelised in butter and sugar before the tart is baked. Originating in France the tarte Tatin, got its name from the hotel serving it as its signature dish and there are are various stories of how the dish came to be, although no one seems to know for certain whether it was a deliberate creation or came about by accident.

    Over time this famous dish has spread around the world and been adapted many times. As a dessert in addition to apples, it can also be made with other fruits such as pears but it can also be made as a savoury tart using vegetable such as tomatoes (OK, technically a fruit) beetroot, parsnips and onions.

    slice of beetroot tarte tatin being removed on a slice.

    Beetroot tarte tatin with rosemary

    My favourite savoury Tarte Tatin is beetroot, the earthy slightly sweet flavour of the beets is complimented perfectly with the caramelisation of the sugar and a splash of vinegar gives just enough sourness to the dish to balance out the sweetness.

    It makes a perfect dinner party dish and is delicious served hot or cold. I have added chopped rosemary to mine as I love the flavour combination. You can make it more substantial with the addition of some goats cheese.

    When in season fresh beetroot also tends to be very cheap, so it makes an impressive but inexpensive dish.

    Walnut pastry

    Often made with puff pastry Tarte Tatins can also be made with shortcrust pastry. To further compliment the flavour of the beetroot I have added chopped walnuts to my rich shortcrust which produces a wonderfully light and crumbly pastry with lots of flavour.

    Lightly toasting the walnuts changes and enhances the flavour of the nuts. Do this by popping in a medium-hot oven for about 10 minutes. Allow to cool before grinding in a grinder or food processor. Aim to get the nuts as finely ground as possible, although a few larger pieces in the mix will not harm.

    Add to the pastry after rubbing in the flour. The addition of an egg yolk adds further richness to the pastry which then just needs a little water, about 1 tablespoon to bring it all together.

    Method

    The filling for the tart is made by gently cooking the beetroot until tender with some sugar and vinegar to produce a lovely caramelised glaze. Make the pastry first and allow to rest in the refrigerator while you cook the beetroots.

    Choose small beetroots about a maximum of 6-7 cm (3in) across. You need enough to fill the base of your pan. Peel and cut in half. Cook cut side down in a frying pan for the first 10 minutes, then turn over and finish cooking covered with foil in the oven for about 20 minutes until just tender.

    If you do not have a frying pan with an ovenproof handle, you can start the beetroot off in the pan then arrange them cut side up in the base of a cake tin, but make sure you use a solid cake tin and not one with a loose base or all the lovely sugary syrup that the beetroots cook in will leak out.

    slice of beetroot tarte Tatin on a tea plate with fork.

    Once the beetroot is cooked your pastry will have relaxed and can be rolled out. Roll out a little larger than the base of the pan. Lift it over the beetroot and gently tuck the edges down between the beetroot and the edge of the pan. Take care as the pan will be hot, I use a little pallette knife or dinner knife to gently ease it into place.

    Pop into the oven and bake until the pastry is crisp and golden.

    Allow to cool in the pan for 5 minutes before carefully up turning so the pastry is on the base onto a serving plate. Again, take great care at this stage not to spill any juices onto you as they will be very hot.

    Your Beetroot Tart Tatin is now ready to serve. If you like you can add some goats cheese and garnish with some fresh rocket leaves or serve it just as it is.

    Step by Step Beetroot Tarte Tatin

    • adding ground walnuts to pastry.
      Rub in the butter and stir in the ground walnuts.
    • adding egg yolk and water to pastry.
      Add the egg yolk and enough water to mix to a dough.
    • dough in a bowl.
      Once the pastry is made cover and chill until required.
    • beetroot in a pan.
      Cook the beetroot cut side down in a frying pan and sprinkle with sugar.
    • adding vinegar to beetroot.
      Sprinkle over the vinegar and cook 10 minutes.
    • Covering pan with foil.
      Add rosemary, turn beetroots over cover and cook in the oven until just tender.
    • pan of cooked beetroot.
      Once cooked roll out pastry.
    • pastry in frying pan.
      Place over beetroots and tuck pastry down the edge of the pan.
    • cooked tarte tatin in pan.
      Cook until pastry is golden.
    • Turning tarte out.
      Carefully invert onto a warm serving plate and serve.
    beetroot, walnut and rosemary tarte Tatin on plate.

    Beetroot, Walnut and Rosemary Tarte Tatin

    This savoury tarte tatin is made with walnut shortcrust pastry. It makes a delicious starter or light lunch.
    Course after dinner, lunch, starter
    Cuisine International
    Keyword pastry, tart, tarte tatin, upsidedown tart
    Prep Time 15 mins
    Cook Time 50 mins
    Servings 6 as a starter
    Author Jacqueline Bellefontaine
    Print Recipe Pin Recipe Save Recipe Saved!

    Equipment

    • frying pan with metal handle that can go in the oven or a 20cm (8in) shallow cake tin (not loose bottomed)

    Ingredients

    Pastry

    • 200 g (7oz) plain flour
    • 100 g (3½oz) butter cut into cubes
    • 15 g (½oz) walnuts toasted and ground
    • 1 egg yolk
    • 1–2 tablespoon cold water

    Filling

    • 50 g (2oz) butter
    • 1 tablespoon extra virgin olive oil
    • 750 g (1lb 10oz) small beetroot peeled and hlaved
    • 3 tablespoon light muscovado sugar
    • 2 tbsp balsamic vinegar
    • 1 teaspoon chopped fresh rosemary
    • salt and freshly ground black pepper

    Instructions

    To make the pastry

    • Place 200g (7oz) flour and 100g (3½oz) butter in a mixing bowl and rub in 100g(3½oz) of butter with your fingertips until the mixture resembles fine breadcrumbs.
    • Stir in 15g (½oz) ground toasted walnuts then make a well in the centre and add 1 egg yolk and 1 tablespoon water. Mix to form a soft dough. Then wrap and chill for 30 minutes.

    To make the filling

    • Preheat the oven to 200℃ (180℃ fan)/400°F/gas mark 6. Melt 50g (2oz) butter with 1 tablespoon olive oil in a 20cm (8in) frying pan. Add 750g (1lb 10oz) repared beetroot cut side down. Sprinkle with 3tbsp muscovado sugar, 2 tablespoon balsamic vinegar, 1 teaspoon chopped rosemary and season with salt and pepper.
    • Cook over a low heat 10 minutes. Turn the beetroot so the cut side is uppermost. Cover with foil and cook in the oven for 20 minutes or until the beetroot is tender.
    • Roll the pastry on a lightly floured surface to a round slightly larger than the frying pan.
    • Place the pastry over the beetroot and carefully tucking the edges down the inside of the pan
    • Bake for 20-25 minutes until the pastry is crisp and golden.
    • Allow to stand for 5 minutes then invert a warm serving plate over the pan and quickly flip over to turn out the tart. Serve immediately.

    Notes

    If you do not have a frying pan that can be used in the oven, transfer the beetroot to a cake tin after the initial 10 minutes frying (step 5). Place cut side up and drizzle all the juices from the pan over the beetroot.
    Make sure you use a solid cake tin and not a loosed bottom tin or all the delcious juices will run out.
    Tried this recipe?Leave a comment or mention @OnlyCrumbsRemain or tag #OnlyCrumbsRemain!

    No time to make it now – Pin for later

    beetroot tart tatin on serving plate

    More Savoury Pies and Flans

    roasted vegetble tartlets with and without cheese.
    Roasted Vegetable Tartlets
    homeity pie in dish with slice removed.
    Homity Pie
    lancashire plate pie in dish with portion removed.
    Lancashire Cheese and Onion Plate Pie

    « Cranberry and Pecan Couronne
    Crème Chiboust »

    About Jacqueline Bellefontaine

    Jacqueline is a member of the Guild of Food Writers and has been a cookery writer and food stylist for over 25 years. She has written over 15 cookery books, in addition to writing for several major magazines. She likes to champion good basic home cooking and as the daughter of a master baker, she is passionate about home baking.

    Reader Interactions

    Comments

    1. Louise Fairweather

      October 28, 2019 at 9:45 pm

      I love the sound of the walnut pastry. Thanks for linking up to #cookblogshare

      Reply
      • Jacqueline Bellefontaine

        October 29, 2019 at 11:32 am

        Thanks Louise the walnut pastry works so well with the beetroot.

        Reply
    2. Eb Gargano

      October 28, 2019 at 5:13 pm

      What a fab twist on a tarte tatin! I love the idea of that walnut pastry especially 😀 Eb x

      Reply
      • Jacqueline Bellefontaine

        October 29, 2019 at 11:33 am

        Thanks Eb

        Reply
    3. Cat | Curly's Cooking

      October 27, 2019 at 7:21 pm

      5 stars
      What an amazing colour. This looks beautiful and the flavours sound delicious.

      Reply
      • Jacqueline Bellefontaine

        October 28, 2019 at 11:16 am

        Than k you Cat it was lovely and as you say has a great colour.

        Reply
    4. Kat (The Baking Explorer)

      October 25, 2019 at 9:24 pm

      5 stars
      This looks absolutely stunning

      Reply
    5. Rosemary

      October 25, 2019 at 12:21 pm

      5 stars
      I love beetroot but have never thought about using it in a savoury tarte tatin so will definitely be trying this recipe. The combination with walnuts and rosemary sounds fantastic.

      Reply
      • Jacqueline Bellefontaine

        October 29, 2019 at 11:36 am

        I think beetroot is actually quite a common ingredient for savoury tarte tatins as it works so well. I love it and if you love beetroot im sure you will too..

        Reply

    Rate and leave a comment - I love to get your feed back and will reply as soon as I can. Comments may be held for moderation before publishing. Cancel reply

    Your email address will not be published. Required fields are marked *

    Recipe Rating




    Primary Sidebar

    head and shoulders of Jacqueline Bellefontaine.

    Hello I'm Jacqui,

    I love baking and I have been writing recipes for more years than I care to remember. I can't wait to share some of my favourite sweet and baking recipes for you to enjoy.

    More about me →

    Member of

    Guild of food writers logo

    Popular recipes

    • blank
      Pear & Almond Frangipane Tart
    • blank
      White Chocolate Buttercream
    • blank
      Lemon and Raspberry Layer Cake
    • blank
      Rhubarb and ginger loaf cake

    Visit my other blog

    recipes made easy logo

    Footer

    ↑ back to top

    Newsletter

    • Sign Up! for emails and updates

    Privacy

    • Disclosure and Privacy policy

    Copyright © 2022 Only Crumbs Remain