Beetroot Tarte Tatin Recipe

How to Make Beetroot Tarte Tatin


  1. Preheat oven to 180°C (or 160°C fan forced). Line a tart pan with 2 sheets of pastry, press in place and trim to fit pan. Bake for 10 minutes until slightly set.
  2. Mix together beetroot, brown sugar, vinegar and salt. Remove tart shell from oven and add beetroot mixture.
  3. Place it back in the oven to bake for a further 35 minutes.
  4. While tart is baking, make tofu topping. Heat sesame oil in a medium-sized skillet and toss crumbled tofu until golden brown. Season with salt and stir through the chopped parsely.
  5. Make the dressing by combining balsamic vinegar, olive oil, dijon mustard, salt and pepper in a covered jar and shake to combine.
  6. When tart is cooked, let it cool slightly. Sprinkle with the tofu topping and drizzle over the dressing.