Beetroot Tart

Beetroot Tart

Beetroot Tart

Beetroot tart

From The Hungry Student Vegetarian Cookbook

Amaze your friends with your kitchen skills with this beautiful tatin. Don’t tell them it’s a lot easier to make than it looks!

Serves 4-6


250g cooked beetroot in natural juice (approximately 4 beetroot), cut into 1cm thick slices

30g butter

1 heaped tsp thyme, fresh or frozen

2 tsp honey

salt and pepper

250g ready made puff pastry


1)   Preheat the oven to 180C Fan. Grease an 8” round springform cake tin with butter and set aside.

2)   Melt the butter in a large frying pan. Add the slices of beetroot. Sprinkle over the thyme, honey, salt and pepper. Allow the beetroot to cook for around 5 minutes on each side.

3)   Arrange the beetroot slices in the bottom of the cake tin, and pour the sauce over the top

4)   Take your puff pastry and cut out a circle to fit in the tin. Place the pastry over the beetroot and tuck the excess pastry around inside the tin. Prick the pastry a couple of times on the top using a sharp knife

5)   Place the cake tin on a baking tray and bake the tarte in the oven for 25-30 minutes.  The puff pastry should be golden brown.

6)   Leave the tarte to rest for 5 minutes in the tin before removing the sides of the tin. You may wish to run a sharp knife around the edge first.

7)   Now, place a plate over the tarte and flip it over to turn the tarte out onto the plate.

8)   Remove the base of the cake tin and serve immediately. Delicious with a side salad.



  1. I wish I had tried this one out, sounds just like my kind of tart. Beautiful colour too!

    • Charlotte Pike says:

      Thank you Laura. It is really delicious and so easy, too!