Mini Beetroot Tart Tatin Recipe

Mini Beetroot Tart Tatin Recipe

Fall is here and that can only mean one thing: comfort food season is upon us. Quite possibly my favorite season of all, fall encompasses all things cozy, comforting and nourishing. 

Our friends at Payson Breton - makers of the well known luxurious French cream cheese from Brittany, made from the finest French ingredients - have created a delicious beetroot tart tatin recipe to weave into your autumnal weeknight eats or the perfect dish to take along to your Thanksgiving celebration. Made with seasonal produce, this recipe is must-try this fall.  

Ingredients:

50g butter, plus extra for greasing 

12 shallots, halved if large 

½ tsp olive oil 

50g walnut pieces 

2 garlic cloves chopped 

3 rosemary sprigs, chopped 

2 tbsp maple syrup 

2 tbsp red wine vinegar 

12 cooked baby beetroot, or 12 wedges 

225g all-butter puff pastry 

Plain flour, for dusting 

Paysan Breton French Garlic & Herb cream cheese 

Method:

Heat oven to 220C and grease 2 x 15cm sandwich tins with solid bases. In a non-stick pan, gently cook the shallots in the oil until golden and softened. If they start to color before softening, add a dash of water and cover the pan. Tip out the shallots and wipe out the pan. 

Put the butter in the pan with the nuts, garlic, rosemary, maple syrup and vinegar. Season and allow to bubble until syrupy. Tip in the shallots and cook briefly, stirring to coat them. Spoon half the shallots and syrup into each tin, then add the beetroots, alternating them with the shallots as you go. 

Cut the pastry in half, then roll out each piece on a lightly floured surface until just larger than the tins. Place the pastry over the vegetables and tuck it down the insides of the tin. Trim off any excess with scissors and pierce the middle of the pastry with a knife to make a hole for steam to escape.

Bake for 15-20 mins until golden. Cool for a few mins in the tin, then turn out onto plates and top with dollops of the cream cheese and enjoy!

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