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Beetroot Tarte Tatin

Beetroot Tarte Tatin

Dennis Strydom has joined the elite community of Franschhoek chefs, but now that he’s at Haute Cabrière he promises to move away from fine dining to real country fare. Try his Beetroot Tarte Tatin with Caramelised Onion and Danish Feta…

Beetroot Tarte Tatin

Chef Dennis Strydom promises real country fare whilst at Haute Cabrière. Try his Beetroot Tarte Tatin with Caramelised Onion and Danish Feta… Food and Wine Beetroot Tarte Tatin European Print This
Serves: 12
Nutrition facts: 200 calories 20 grams fat
Rating: 5.0/5
( 1 voted )


  • 50g unsalted butter
  • 200g red onions
  • salt and black pepper
  • 600g cooked and thinly sliced beetroot
  • 6 tbs balsamic vinegar
  • 2 tbs sugar
  • 1 roll puff pastry
  • 20g Danish feta per person
  • washed rocket to garnish


  1. Preheat the oven to 210°C and prepare a muffin-pan base by lining each hole with round pieces of baking paper coming up the whole side.
  2. Melt the butter in a pan. Add the onions, season with salt and pepper and fry for 5 minutes on medium heat. Add the beetroot, balsamic vinegar and sugar. Shake the pan well to move sugar around. Lower the heat and allow to simmer for 10-15 minutes or until it starts to caramelise slightly.
  3. Place the beetroot and onion in the prepared muffin pan, with the baking paper. Cut out puff-pastry discs about ½cm larger than the muffin-pan hole and prick with a fork, cover the beetroot each with a disc of pastry. Place the muffin pan in the oven immediately, lowering the temperature to 180°C. Bake for 15-20 minutes.
  4. Remove the tarts by lifting the baking paper and inverting on a plate. Serve warm with crumbled feta and garnish with rocket leaves.

Wine suggestion: Pierre Jourdan Belle Rosé

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