Beet Tarte Tatin

We went to a fun supper club while in Paris this fall and we were served a Tarte Tatin made with BEETS!     I loved it, and knew I would try and recreate it as soon as I got home.

It's a play on an apple tarte tatin, which I never seem to get right, but this one, made with beets came out FANTASTIC.   

I mixed yellow and red roasted beets, because I had them (the yellow beets will turn red anyway).......and little tiny red onions.  

I used my basic caramel that I use for upside down cakes....4 tbsp of melted butter and 1/3 cup of light brown sugar.  Then you set in your cooked beets and red onions, and drape with a nice piece of defrosted puff pastry.  

Voila!  One flip and you are in business!

I garnished with rosemary sprigs, but thyme would be great.   Serve this with a dollop of creme fraiche, or sprinkled with feta cheese.  

I loved this warm, and even cold the next day.

I hope you try it.

Stacey's Beet Tarte Tatin:

1 sheet of defrosted puff pastry, rolled out to fit a 9-10" cast iron skillet

enough cooked or roasted beets to fill the pan (about 3-4 whole beets)

a handful of red onion wedges

4 tbsp butter

1/3 cup of light brown sugar

fresh herbs to garnish

Preheat oven to 375F.

In a 9" cast iron skillet heat the butter with the light brown sugar and swirl it around to create a caramel.   Place the onion wedges in and cook them in this mixture a minute or two.  

Take the pan off the heat and lay your beets in with the onions, setting them tightly together in the caramel.

Drape your puff pastry piece on top and tuck inside the skillet.  

Place in the oven for 30-35 minutes.

Carefully remove and run a knife around the edges to make sure nothing is sticking.

Invert onto a serving plate and garnish with fresh herbs.

This is a great side dish or lunch with a salad.

I loved it!