- about 8 beetroots – you can also use pre-cooked beets
- 60 gram butter
- 50 gram sugar
- handful of fresh sage
- pepper and salt to taste
- 1 sheet of puff pastry
Kitchen equipment needed
- large pan to cook the beets or tin foil to roast them in the oven
- skillet suitable for the oven, or use a spring form lined with parchment paper
- cutting board & chef’s knife
- large plate
Preparation — 1 hour or less
You can prepare the beets in different ways, but you can also use pre-cooked beets. Scrub the raw beets with a clean sponge and cook them for about 45 minutes to an hour in a pan filled with water. You can also roast them in the oven in a package of tin foil. The beets are don when they have softened, you can check this with a fork. Let them cool off a bit and then you can eaisly peel them with your finger while you keep them under running water.
Divide the soft beets into slices, not too thick. Pre-heat the oven to 180 degrees Celsius or 350 degrees Fahrenheit and line the spring form with parchment paper if needed.
Finishing the beetroot tarte tatin — 40 minutes
Add sugar to a skillet and let it slowly melt without stirring. It’s important not to stir, otherwise the sugar will crystallize. As soon as the sugar starts to get a beautiful caramel color, you carefully stir in the butter. Careful, caramel is very hot! Turn off the heat and divide the slices of beet over the caramel. If you’re using a spring form instead you pour the caramel over the bottom first.
Season the beet slices with pepper, salt and a bit of finely chopped sage. Place the sheet of puff pastry on top and fold the sides inwards. Bake the tarte tatin until the dough is beautiful golden brown, that would take about 20 to 25 minutes.
Place a large plate on top and turn the tarte tatin at once, this way you can easily remove the skillet or spring form. Season the tarte tatin again with pepper, salt and finely chopped sage. Serve as lunch or as an appetizer with a simple salad and maybe some goat’s cheese. Enjoy!