Beetroot Tarte Tatin (Vegan)

16 Jul 2021
Beetroot Tarte Tatin (vegan)

This recipe was developed for us by north London vegan chef, Tantrem De Bastet. You can see more of his recipes on his site at Follow him on instagram: @vegantantrem.


A simple, savoury vegan tart of few ingredients featuring beetroot as its star. On this occasion I used golden beetroot and so used white wine vinegar and caster sugar. When using purple beetroot I tend to use red wine vinegar and brown sugar instead. Using store-bought pastry means this impressive-looking dish is surprisingly quick and easy to make.




7 Beetroots

1 Tbsp Olive Oil

2 Shallots – finely chopped

2 Tbsp Caster Sugar

2 Tbsp White Wine Vinegar

1 Roll of Vegan Puff Pastry




Add the beetroots to a pot of cold water, add a tsp of salt and bring to the boil.

After 45 minutes, poke the beetroot with a skewer and if it passes easily, remove from heat, drain and set aside to cool.

Clean the beetroot of outer skins, root and stalks and cut into slices or chunks as preferred.

Preheat oven to 180C Fan

Heat an ovenproof pan on medium high and when at heat, add the oil and shallots with a pinch of salt and sauté for 4 minutes, until translucent.

Add the sugar and vinegar and caramelise for 3 to 4 minutes.

Add the beetroot to the pan and mix until all covered, then remove the pan from the heat.

Arrange the beetroot in the pan to ensure the bottom of the pan is covered with no gaps.

Cover the beetroot with the puff pastry so that there are no gaps around the edge of the bottom of the pan.

Bake for 40 minutes.

Take a board and place on top of the pan and flip it over so that the beetroot is now on top.


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