Beet Tart Tatin

Our Beet Tart Tatin recipe offers a unique twist on this traditional French staple, featuring beet greens, fresh goat cheese, and a delicious puff pastry. While traditional tart tatin recipes typically call for a combination of fruit and custard, beets are the star of this dish, offering a much-needed sweet component. 

The Iron Handle Skillet simplifies the preparation of this recipe, simmering the mixture of apple cider and balsamic vinegar to perfection. This versatile piece of cookware can then be used to bake the pastry until puffed and golden, going from the stovetop to the oven with ease. Be sure to top this delicious tart tatin with goat cheese, olive oil, and honey before serving! 

Our Beet Tart Tatin recipe is a great dish to whet the appetite, complimenting any main course wonderfully. This recipe takes just over an hour to prepare, serving between four and six people at a time. Here are all the ingredients you need along with the steps to follow before tackling this dish! 

Preheat the oven to 400ºF (200°C).

Place the Iron Handle SkilletIron Handle Skillet upside down over the sheet of puff pastry. Using the skillet as a guide, cut a circle of puff pastry slightly larger than the pan. Chill the dough until ready to use.

Peel the beets and cut into ¼-inch (½ cm) rounds.

Peel the red onion and slice into wedges ½-inch (1 cm) thick. Cut ¼ of the wedges into a brunoise. Toss the onion brunoise with the lemon juice and a pinch of salt. Set aside.

In the skillet, combine both vinegars, the brown sugar, olive oil and butter. Season with salt and pepper. Simmer until thick and syrupy, about 15 minutes. Remove from the heat and arrange the beet slices and onion wedges in a nice, overlapping pattern over the bottom of the skillet (you will have enough vegetables for two full layers). Cover the skillet tightly with foil and bake in the oven for 40 minutes or until the beets are tender when pierced with a knife. Let cool for a few minutes.

Lay the puff pastry circle over the beets, tucking the edges of the dough down the sides of the pan. Bake for 35 to 40 minutes or until puffed and golden. 

Remove from the oven and let sit for 10 minutes. Place a large plate over the skillet and carefully flip over. Return the tart to the skillet and reserve. When ready to serve, reheat the tart for 15 minutes at 400ºF (200°C).

Top with crumbled goat cheese and drizzle with olive oil and honey. Season with salt and pepper. Toss the marinated onions with the greens, a drizzle of olive oil and season with salt and pepper. Serve over the beet tart. Slice into wedges and serve.