Upside-Down Beet Tart
An easy, beautiful beet tart, this is made with roasted beets, red onion, and a puff pastry base. Use multicoloured beets for a rainbow tart.
Servings: 4 people
Equipment
- Oven-safe frying pan mine is 10 in. (25cm) – cast iron is ideal
Ingredients
- 1 sheet vegan puff pastry about 320 grams or 11 oz.
- 3 tablespoons olive oil or vegan butter
- 1 medium red onion cut lengthwise into ¼ inch half moons
- 1 ½ tablespoons red wine vinegar
- ½ tablespoon brown sugar
- ½ teaspoon sea salt
- ½ teaspoon black pepper
- 1 teaspoon fresh thyme
- 4 medium cooked beets, cut into ¼ inch half moons about 400 grams or 14 oz.
Instructions
- Preheat the oven to 400°F (200°C). Sprinkle a work surface with a little flour and roll out the puff pastry to be about ½ cm (¼ in.) thick and cut it to the same diameter as your pan. Transfer the pastry back to the fridge.1 sheet vegan puff pastry
- Heat the frying pan over low and add the butter or oil. Add the onions and cook, stirring often, for about 20 minutes or until soft.3 tablespoons olive oil or vegan butter, 1 medium red onion
- Add the vinegar, sugar, salt, pepper, and thyme and stir to incorporate.1 ½ tablespoons red wine vinegar, ½ tablespoon brown sugar, ½ teaspoon sea salt, ½ teaspoon black pepper, 1 teaspoon fresh thyme
- Add the beets and toss to coat, then make an even layer of beets in the pan. If you want to cook the tart later, refrigerate at this step.4 medium cooked beets, cut into ¼ inch half moons
- Top with the rolled out pastry and make sure it's covering all of the beets. Tuck it gently in the edges.
- Bake for 25-30 minutes or until the pastry has puffed up and is a deep golden brown. Different brands of puff pastry may need more or less time, so go by colour.
- Carefully flip the tart onto a serving plate and garnish with some vegan cheese, more pepper, bitter salad and more herbs if desired.
Notes
This serves around 4 as a main and 6 as a side.
Nutrition
Calories: 570kcal