Beetroot Tart Tatin

An unusual take on this traditional French dish, our Baxters Beetroot tart tatin will make a great conversation starter at a dinner party.

Difficulty Hard
Time 30 minutes
Serves 4
Diet Vegetarian
  • 1 jar Baxters Sliced Beetroot

  • 200g caster sugar

  • Sprig thyme

  • Salt and pepper

  • 1 roll puff pastry

  • 1 egg

  • 1 avocado

  • 120ml double cream

  • Juice of ½ lemon

Sliced Beetroot
Sliced Beetroot
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Preheat the oven to 180°C.

First make the avocado cream by scooping out the flesh and mashing with the lemon juice.

Next semi whip the cream, add the avocado and whip to stiff peaks. Chill until required.

For this recipe you will need a frying pan that can be put in the oven.

Unroll the puff pastry and cut out a disk the same size as the pan you have chosen.

Prick all over with a fork. This will stop the pastry rising too much and give a nice crisp finish to the tart. Set aside.

In the frying pan add the sugar and over a low heat bring to a nice golden caramel.

Remove from the heat and allow to cool.

Strain the beetroot and pat dry on a kitchen paper.

Layer the beets over the caramel, sprinkle over the thyme leaves and season.

Top with the pastry, tucking the edges down to seal in the beetroot.

Bake for 20 minutes or until the pastry is crisp and golden.

Remove from the oven and allow to rest for 1 minute.

Turn out onto serving plate and serve straight away with avocado cream.

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