As part of my Upside Down Cooking series over on instagram I’ve created this Beetroot, Red Onion and Goats Cheese Upside Down Tart. I absolutely love beetroot. It has such an earthy flavour but can be quite sweet when slowly roasted with a little honey and cheese. Goats Cheese compliments it perfectly and the upside down process makes it a little fun as well as a little nerve-wracking as you attempt that flip!
- 1 sheet ready rolled puff pastry
- Olive oil
- honey – I used Rowse Greek Honey
- Salt and pepper
- Fresh thyme
- Red Onion – thinly sliced
- Beetroot – cut into thin wedges. I used the pre-cooked vacuum-packed kind. Cooked in water, no vinegar!
- goats cheese
- 1 egg – beaten
You’ll need a large baking tray, lined with a piece of parchment paper. I always use the Nordicware ‘naturals’ baking sheet. Pre-heat your oven to 200C / 392F
You will also need a round plate that fits your baking tray and most importantly is no larger than the width of the pastry sheet. Lay the plate onto the parchment and draw a line around it to mark the shape of the plate. (I use a food-safe pencil for this.)
Within the circle, drizzle a little olive oil onto the baking parchment, then some honey. Season this with salt, pepper and a sprinkling of fresh thyme.
Build
Leaving a 1cm boarder all the way round, lay a few onion slices onto the oil, followed by the beetroot wedges. I prefer a haphazard placement method as I think it looks better but feel free to create a pattern with your vegetables. Crumble some goats cheese on top. Season the top with salt and pepper.
Roll out your puff pastry sheet and using the same plate, cut out a round. Lay the puff pastry round over the top and brush with beaten egg. Seal the edges of the pie with a spoon and cross-hatch the top with a knife.
Bake
Bake for 35 mins or until the pastry its darkly golden. Allow it to rest for 5 mins, then lay a board or plate over the top and carefully flip it over. You may want to slide it back into the baking tray and pop it back into the oven for a few minutes to get a little more golden on top.
Crumble to top with more goats cheese and season with salt and pepper.
For more tart recipes, check these out on Dom in the Kitchen.
Eat and of course, enjoy!
Love! Love! Love!❤️
Thanks Dom😊
Fantastic! Thank you
Hi Dom, another beauty to try… and I did make your Brussels Sprout Caesar Salad, delish!
Your upside down beetroot recipe caught my eye. I love beets! I’m excited to follow your recipes ❤️
Yay
Can’t wait to try this! If you were serving it as an entree what sides would you pair with it?
A large green salad
Hey Dom ,
Thankyou …What a great pie . Serving it as a side to delicious little lamb cutlets ( not Frenched!!)
Oooh. Sounds lush.
Should I roast the beet root first if I can’t find the pre-cooked kind?
I think best to peel it and steam it.
I’m making it as we speak. Just boil it in a large pot of water, remove the water, and leave it to cool a bit. Now the skin mostly slides right off. I’m cooking my whole 2 pound bag. What doesent go into the tart, will be sliced up and pickled, to serve with all kinds of other dishes.
This stopped me in my instagram tracks. I have a big rectangular one in the oven right now, because I had no bright ideas for the pastry scraps and they would’ve been wasted. It is puffing gloriously and smells delicious.
I saw, it looked so delicious x
Pastry leftovers
Cut into biscuits size mouth size shapes
Cook … keep an eye on them so as to not burn
Allow to cool … at least long enough so as to not burn your mouth… or longer
Top with jam … raspberry is my go to and eat straight away
I dare ya to give it a go … and not stop at one
It’s on!!
Could I use golden beets and phyllo dough instead?
definitely use golden beets or a mix of both would be nice… but I think phyllo wouldn’t quite work, but worth giving it a go… just use lots of layers.
Does anyone have measurements.
Measurements for what?
How much beetroot to use please?
It really depends on how large your pie. I used 2
Thank you for this wonderful recipe. I’m getting ready to floss on some folks with it! 🙏🏼
yay xxx enjoy!
this is a stunning tart – had it with a bitter leaf salad – delicious –
Awww thanks.
This looks amazing!!!!! I can’t wait to make it!!!!!
Do you have a printer friendly version available?
Cheers 😁.
I’m afraid not.
Ooh, that was good! I made it vegan with Violife Feta and homemade Apple/Chamomile Honey. I’ll definitely make it again. What a great idea to “upside down” it! Thanks for the recipe
Ooooh yummy x
Great little dish! Easy to put together and a wonderfully delicious little snack! Eat with gusto, damn you bet!!
Thank you xx
This looks delish! If serving as a side, what main dish would you recommend? Beef, chicken, salmon, pork?
I think it would work well with fish.
Beets were outstanding!!!
Yay xx
Do you think I could freeze it?
I don’t think so, no.
Fantastic! So easy but off the charts delicious! Thank you!
You used cooked beet root? If using fresh, par boil or cook thoroughly? Looking forward to serving with lamb or beef.
Thank you.
Yes o did cos I think raw beetroot wouldn’t cook for long enough. If using fresh I would steam them until half tender.
I took my daughter to the store today to get what we need for this tart and a few other weekday dinners. The store had no fresh or vacuum packed beets, so we’re using canned. I think it will be fine, but I might bake the beets on their own for a bit to remove excess water. I’ll try to remember to come back and let you know how it turned out
Yes. Let me know.
I made this and it turned out soooo good! The bitterness of the beets really mellowed with the other ingredients. I added pomegranite seeds for a savory/sweet blend, and it didn’t disappoint. Thanks for a great recipe!
Oh I’m so pleased. I do love beetroot
Absolutely delicious! I was concerned as there were no specific measurements. Definitely flour your work surface and dough before f=rolling. I traced the plate on parchment with a pencil nd turned it over. Made as directed, was completely cooked in 15 minutes. :et it rest, flip it and give it 5 minutes on the finished side.nRecommend making two as it’s delicious and it is light fare. Vegetarians will love it, makes a wonderful appetizer. Definitely will make again.
I’m so glad you enjoyed it x
Dominic! I stumbled upon your upside down series on Insta and now my dear man your icon is on the home-screen of all my devices! All these vegetarian recipes, yam, and my type of food.