One of my favourite recipe discoveries of the last few months: buttery, flaky puff pastry topped with earthy, sweet beetroot pickle. Amazing textures, flavours – truly understated elegance.
I served these mini Beetroot Tart Tatins together with Chilled Pea and Mint Shots as an amuse for a dinner party. At the same time this recipe would be just as fabulous made in a small tart- or muffin tins and served as a starter or for a special lunch (see below for Tips & Variations).
Granted, this dish takes a while to prepare, but if you enjoy cooking and discovering new dishes you really should try this. And believe me: it is worth making your own rough puff pastry!
….if you want to browse more recipes like this one, then visit the blog where I found this dish: the British Larder – it will tickle your taste buds.
(recipe found on the blog British Larder)
This amount is enough for 8 muffins – and if you are making only a few amuse just enjoy the rest of the pickle as a cold side)
Click here for the rough pastry recipe
350g raw beetroot (about 3-4)
300g red onion (about 3)
30g unsalted butter + extra to grease the moulds
Freshly cracked black pepper and course sea salt
30g muscovado sugar (Does not seem to exist in the Netherlands. I replaced it with donkere basterd suiker)
50g raspberry vinegar
1tsp chopped thyme
- Preheat the oven to 200°C and grease a 12-hole mini muffin tin.
- Peel and coarsely grate the raw beetroot.
- Peel, quarter and thinly slice the red onions.
- Heat a medium saucepan with the butter and sweat the onions and beetroot with seasoning until it starts to caramelise. This should take about 10 – 15 minutes.
- Add the sugar and cook until dissolved.
- Deglaze with the vinegar and cook for a further 8 -10 minutes. You would like the pickle to be coating and not too dry or too wet.
- Once the pickle is done stir in the chopped thyme and cool the pickle.
- Cut out small circles from the pastry you prepared in advance
- Spoon pickle into the mini muffin tin top with the pastry discs. Tuck the pastry in to encase the beetroot.
- Let the tarts rest for 30 minutes in the fridge before baking.
- Bake the tart tatins for 15-25 minutes, let them cool for 2 minutes before turning them out.
- To keep it simple serve with a few steamed edamame.
- For a fabulous amuse serve with Chilled Pea and Mint Shots.
- “British Larder” serves these Beet Tatins with Frozen Broad Bean Crème Fraiche. I unfortunately prepared mine ahead and it froze too solid. After defrosting it did not taste very convincing.
Tips & Variations
I have not tested this myself but on the British Larder blog the following steps are added to make 8 muffin size or 4 8cm size tarts:
- While the pickle is cooling boil the two additional whole beets in salted water until tender, 1 to 1 1/2 hours (topping up the water as necessary), until a fork pierces the vegetable easily. peel and refresh. Slice the cooked beetroot in 1/2 cm thick slices and place one slice in each mould.
- Bake the tart tatins for about 30 minutes.