Beetroot & Red Onion Tarte Tatin

Beetroot & Red Onion Tarte Tatin is a stunning and flavorful dish that combines earthy beets with sweet caramelized red onions, all topped with a crisp, golden pastry. The upside-down tart creates a beautiful, vibrant presentation, making it the perfect centerpiece for a special meal or festive occasion. The rich, savory flavors of the vegetables paired with the flaky pastry make every bite a delightful experience.

Servings: 6-8
Prep Time: 20 minutes
Cook Time: 45 minutes

Ingredients:

3 medium beetroots, peeled and cut into wedges
2 large red onions, peeled and cut into wedges
2 tablespoons olive oil
1 tablespoon balsamic vinegar
1 tablespoon maple syrup (or agave syrup)
Salt and pepper, to taste
1 sheet of vegan puff pastry (store-bought or homemade)
2 tablespoons fresh thyme leaves
1 tablespoon plant-based butter (optional, for greasing the pan)

Instructions:

Prepare the Vegetables:

Preheat the oven to 375°F (190°C).
In a large bowl, toss the beetroot wedges and red onion wedges with olive oil, balsamic vinegar, maple syrup, salt, and pepper. Set aside to marinate for a few minutes.

Caramelize the Onions:

In a large, oven-safe skillet (preferably cast-iron), heat 1 tablespoon of olive oil over medium heat.
Add the onion wedges and cook for about 8-10 minutes, stirring occasionally, until they start to soften and become golden brown. You want the onions to begin caramelizing, so lower the heat slightly if needed to prevent burning.

Roast the Beetroots:

Add the beetroot wedges to the pan with the onions. Stir to combine and make sure the vegetables are evenly spread out.
Drizzle a little more olive oil over the top and sprinkle with fresh thyme leaves.
Cover the pan with a lid or foil and place it in the oven. Roast for about 20-25 minutes, or until the beetroots are tender but not overcooked.

Prepare the Pastry:

While the vegetables are roasting, roll out your puff pastry on a lightly floured surface to the size of the skillet. If using store-bought pastry, simply unroll it and ensure it’s the right size for your pan.
Once the beets and onions are tender, remove the skillet from the oven.

Assemble the Tarte Tatin:

Place the pastry over the roasted beetroots and onions, tucking the edges down around the vegetables.
Place the skillet back into the oven and bake for an additional 15-20 minutes, or until the pastry is golden brown and crispy.

Flip the Tarte:

Once the pastry is cooked, remove the skillet from the oven and let it sit for 5 minutes to cool slightly. Then, carefully run a spatula around the edges of the pastry to loosen it.
Place a large plate or serving dish over the skillet, and flip the skillet upside down quickly. Be cautious, as the pan will be hot and the caramelized vegetables may be a bit runny.
Gently lift the skillet off, revealing the beautiful beetroot and onion topping.

Serve:

Slice the Beetroot & Red Onion Tarte Tatin into wedges and serve warm. This dish pairs beautifully with a light salad or as a show-stopping side for a holiday meal.

Tips:

Make Ahead: You can roast the vegetables and prepare the pastry ahead of time. Store the components separately and assemble the tart just before baking.
Add a Touch of Sweetness: If you prefer a slightly sweeter flavor, increase the amount of maple syrup or balsamic vinegar for an extra layer of caramelization.
Vegan Option: Ensure that the puff pastry you use is vegan-friendly, or make your own with plant-based butter.

This Beetroot & Red Onion Tarte Tatin is not only a feast for the eyes but also a delicious combination of flavors. The earthiness of the beets pairs perfectly with the sweetness of the caramelized onions, and the golden, flaky pastry holds it all together for a memorable dish that will wow your guests.