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beetroot, walnut and rosemary tarte Tatin on plate.
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5 from 4 votes

Beetroot, Walnut and Rosemary Tarte Tatin

This savoury tarte tatin is made with walnut shortcrust pastry. It makes a delicious starter or light lunch.
Prep Time15 minutes
Cook Time50 minutes
Course: after dinner, lunch, starter
Cuisine: International
Keyword: pastry, tart, tarte tatin, upsidedown tart
Servings: 6 as a starter

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.