Mini Beetroot Tart Tatin

Beet Pickle on a Bed of Light Pastry

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


  1. Preheat the oven to 200°C and grease a 12-hole mini muffin tin.
  2. Peel and coarsely grate the raw beetroot.
  3. Peel, quarter and thinly slice the red onions.
  4. 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.
  5. Add the sugar and cook until dissolved.
  6. 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.
  7. Once the pickle is done stir in the chopped thyme and cool the pickle.
  8. Cut out small circles from the pastry you prepared in advance
  9. Spoon pickle into the mini muffin tin top with the pastry discs. Tuck the pastry in to encase the beetroot.
  10. Let the tarts rest for 30 minutes in the fridge before baking.
  11. Bake the tart tatins for 15-25 minutes, let them cool for 2 minutes before turning them out.

Serve with

  • 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.

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