Beetroot Tarte Tatin with Goat's cheese cream

Course Entree, Pastry, Starter, Tart
Prep Time 10 minutes
Cook Time 15 minutes
Total Time 25 minutes
Servings 4 -6
Author Alida Ryder


  • 500 g baby beetroot cooked
  • 3 tablespoons brown sugar
  • 3 tablespoons Balsamic vinegar
  • salt & pepper to taste
  • 1 roll ready-made puff pastry

for the goat's cheese cream

  • 100 g chevin
  • 50 g Mascarpone


  • Pre-heat the oven to 180°c.
  • Slice the beetroot in half.
  • In an oven-proof frying pan, place the sugar and Balsamic and allow to melt for 30 seconds before adding the baby beetroot.
  • Season to taste then top with a circle of puff pastry and tuck in the edges.
  • Place the tart in the oven and allow to bake for 10-15 minutes until the pastry is golden brown and cooked through.
  • Remove from the oven and allow to sit for 30 seconds before turning it out onto a plate.
  • Serve at room temperature with the goat's cheese cream.
  • To make the cream, mix the goat's cheese and the Mascarpone together.