Beetroot tart tatins with goats cheese

Based on the classic French dessert, try a drizzle of honey alongside these savoury tartlets
Beetroot tart tatins with goats cheese
  • Rating:
  • Serves: 12
  • Cook Time:
  • Prep Time: 25 minutes
  • Effort: easy


  • olive oil
  • 1 bunch small beetroot, about 4-5

Shallot compote

  • 50 g butter
  • 6 shallots, finely sliced
  • 1 tsp sugar
  • 50 ml balsamic vinegar
  • 1 sprigs thyme

The pastries

  • 2 sheets puff pastry
  • 20 walnuts
  • 80 g goats' cheese


1. Preheat oven to 200C/180 fan/gas 6. Season each beetroot with salt, drizzle with a little of the olive oil and wrap in aluminium foil. Place on a baking tray and cook for 20 minutes or until just tender. Cut into quarters.

2. To make the shallot compote: melt butter in a saucepan. Sweat the shallots on a medium to low heat. Add thyme, balsamic vinegar, sugar and cook on low heat for 20 minutes. Once cooked leave to cool slightly.

3. Cut the puff pastry with a round cookie cutter (the circle of pastry should be slightly bigger than the muffin tray). In a lightly greased muffin tray place two pieces of beetroot and 2 pieces of walnuts. Now add a tsp of the shallot compote. Top with the individual circles of pastry and tuck it in around the sides (like a blanket).

4. In a 180° C oven bake for 15 minutes until pastry is golden brown. Let cool and remove individual tart tatins from the tin with a spatula. Top with some crumbled goat's cheese and serve.

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