Beetroot tarte tatin

Ricotta Tarte tatin 2


Ingredients: (Serves 4 )

For the Tarte:

280g drained Ballymaloe Irish beetroot

50g butter

2 tsp brown sugar

4 tsp Ballymaloe Beetroot vinegar

1 sheet of puff pastry

For Topping:

100g Ricotta

For the Dressing:

1 tbsp Ballymaloe Beetroot vinegar

4 tbsp extra virgin olive oil

1 tsp brown sugar

1 shallot finely diced

1 bunch of parsley, finely chopped


A very quick and easy Tarte Tatin, that is indulgent and moreish. With carmelised beetroot, crisp pastry, fluffy ricotta and a fresh parsley dressing,  Beetroot Tarte Tatin a wonderful centrepiece for lunch or dinner. Lovely served with a mixed leaf salad.


Preheat the oven to 190 C. For this recipe you will need an oven proof shallow pot or pan. Lay out the sheet of puff pastry on the counter top and place your pot on top of it, cut around the rim of the pot to make the correct size disc of pastry, set  it aside for later. Strain the beetroot but retain the Ballymaloe beetroot vinegar as you will be using some. Place the sugar, butter and 4 tsp of the beetroot vinegar in to your pot, place it on the hob on a medium heat and stir until it begins to caramelise. Add the beetroot and cook for a further 2 minutes. Take your pot off the heat and insert your disc of pastry so that the beetroot is covered. Cook in the oven for 20-25 minutes, the pastry will have puffed up and should be golden brown. While the tarte is cooking you can make the dressing  by adding the parsley and shallot to the olive oil, sugar and beetroot vinegar. When the tarte is ready, place a plate over the top of the pot , grip firmly and turn it over so that the tarte is transferred to your serving  plate with the beetroot side up.  Top with dollops of ricotta and the parsley dressing

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