Beet tarte tatin is dish that will make a big impression on dinner guests — particularly vegetarians. Cooking the beets in the brown sugar, butter and red onion gives them a deep, rich caramelization that works perfectly with a flaky, savory pastry crust. To get the tart to the table faster, use store-bought puff pastry and watch the magic unfold. Feel free to dollop crême fraîche or crumble feta or goat cheese on top for extra appeal.
Watch the video below for tantalizing visual step-by-step instructions:
- 2 pounds beets
- 1 large red onion
- 2 tablespoons brown sugar
- 3 tablespoons butter
- sea salt and pepper
- 1 package store-bought puff pastry
- Preheat the oven to 375 degrees. Roast beets in the oven for 45 minutes or until soft. Let beets cool. Peel and slice into 1/2-inch thick slices.
- Place the sugar in a cast-iron skillet.
- Once it begins to melt add the butter.
- Add the red onion and beets.
- Cook for about 3 minutes until onions are fragrant.
- Arrange the beets, starting in the center and overlapping in a spiral circle as you go. Season with salt and pepper.
- Cover the pan with the puff pastry. Tuck in the edges around the beets and prick several times with a fork.
- Bake until the edges are light brown and the pastry is puffed and golden, 40 to 45 minutes.
- Remove from the oven and cool for 10 minutes before inverting the pan onto a large plate, then cool for another 20 minutes before slicing and serving.
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