Baby Beet Tarte Tatin
In my opinion, this is quite possibly the nicest way to enjoy beets. The sweetness and earthy taste of beets pairs nicely with the pungent flavour of horseradish and the tanginess of the olive oil and cider vinegar drizzle. The recipe is not that hard to make, but you will need a bit of patience, as the beets do cook in their own time. And apart from a little patience, all you need is a healthy appetite.
The recipe below serves 4 as an appetizer or two as a main course and you can substitute the goat cheese with any other cheese you like, crumbled feta mixed with Greek yoghurt would probably work very nice here as well.
For the pastry:
190g/3/4 cups all-purpose flour
½ tsp salt
75g/5 Tbsp unsalted butter, cubed and very cold
50ml/4 Tbsp ice water
To make the crust, mix the flour and salt in a large bowl. Add the butter and mix it in using a pastry cutter or knives until it resembles coarse crumbs with some larger pieces remaining. Pour the ice water over the flour and butter mixture. Use a fork to mix everything. Then, with the aid of a spatula, flatten the dough a few times. Try not to touch the dough with your hands, so not to melt the butter, this is important. With the aid of the spatula, move the dough to a piece of cling film, cover it and shape it into a flat circle. Refrigerate this for 1 hour.
Assembling the tart
1 Tbsp canola or olive oil
A knob of butter
3 tsp apple cider vinegar
2 tsp sugar
A dash of salt
200g/½ pound baby beets or regular beets, scrubbed, peeled and sliced in half (if using baby beets) or quarters (if using large ones)
50g/2 oz. soft goat cheese
2 Tbsp Greek yoghurt
60ml/¼ cup olive oil
1 tsp finely grated horseradish
Juice from half a lemon
Salt and pepper, to taste
Finely chopped parsley leaves or a few sprigs of microgreens
A half and hour after you’ve placed the dough in the fridge, preheat your oven to 180C/375F. In a 15cm/6 in. oven-proof pan, place the oil along with the butter, 2 tsp vinegar, sugar and salt and allow for the butter to melt. When sizzling, arrange the beets in the pan close together. Transfer the pan to the oven and cook for 40-60 minutes, until the beets have softened and can be pierced by a fork (do not overcook).
Remove the dough from the fridge and transfer to a clean surface sprinkled with flour. Sprinkle a little more flour on the dough and roll the dough it out to an 18cm/7 in. circle. When the beets have finished cooking, place the dough over the pan, fit over the beets and tuck well down the sides, pressing the dough well until you can see the beet shapes. Cover with tin foil and pop in the oven for 35-40 minutes, until the crust is golden brown. Remove from the oven and allow to sit for 10-15 minutes on the counter. Then, using a spatula, gently release the sides of the pan, place a serving dish on top and flip it.
In a small bowl, whisk the goat cheese to soften it, then add the yoghurt and the horseradish and mix until well combined, adding salt and pepper to taste. Either place small dollops of this mixture randomly over the tart or use a piping bag to “decorate” it.
In a small cup, whisk the olive oil and the lemon juice and 1 tsp vinegar, season with salt and pepper to taste and drizzle over the tart. Sprinkle with the herbs, serve along with fresh chopped salad and enjoy!