Hixon Allotments Association

Beetroot Tarte Tatin

You will need a frying pan that will go into the oven for this.


1 tbsp oil
30g/1oz butter
1 shallot, finely chopped
enough beetroot to fill your pan, washed, cooked & sliced into rounds
1-2 tbsp balsamic vinegar


1.      Make enough shortcrust pastry to cover this.  I add a few cumin seeds & 1 egg to my pastry for this recipe.  Put pastry into the fridge whilst you get on with the filling.

2.      Preheat the oven to 200C/Gas 6

3.      In the frying pan heat the oil & butter & gently fry the shallot until soft but not coloured

4.      Add the beetroot \& balsamic & fry until the vinegar reduces

5.      Cover the pan with the pastry disc, tucking it down the sides & bake until the pastry is cooked.

6.      To serve, turn  it upside down onto a plate, serve with herb yoghurt.