Beetroot and red onion tatin with whipped goat’s cheese

  • Serves 4
Beetroot and red onion tatin with whipped goat's cheese

This light tart is a perfect lunch dish and a great starter for guests and, what’s more, you won’t have to faff with the pastry making!



  • Step 1

    Place the whole beetroots in a baking tray and roast at 200°C (180°C for fan) for 45 mins.

  • Step 2

    In the meantime, heat up the olive oil in a frying pan over a medium high heat and gently sweat the onions for 20 minutes, or until very soft. Add the balsamic and the thyme and allow to reduce until syrupy. Set aside.

  • Step 3

    When the beetroot is ready to handle, peel and cut into very thin slices.

  • Step 4

    To assemble the tatin, arrange the beetroot slices neatly in the pan, followed by the red onion.

  • Step 5

    Roll out the puff pastry in a floured surface and cut a circle that is a little larger than the pan. Gently place the pastry over the onions and tuck the excess pastry into the pan.

  • Step 6

    Preheat your oven to 220°C (200°C for fan).

  • Step 7

    Place the frying pan over a baking tray and place in the oven.

  • Step 8

    Bake for 20–25 minutes or until golden on top.

  • Step 9

    Carefully remove the pan from the oven and leave to the side for a few minutes to cool down.

For the whipped goat’s cheese

  • Step 1

    Combine all the ingredients together in a bowl and whisk for about 2 minutes, check the seasoning and keep in the fridge until ready. To serve, place a large plate over the pan and carefully turn it upside down. Cut a wedge and add a dollop of the whipped goat’s cheese next to the tart and garnish with some watercress.

Recipes created by Miele - Precision. Passion. Perfection.