July 2nd, 2009


Beetroot Tart Tatin with Frozen Broad Bean Crème Fraîche

It’s a gardener and foodies delight in my back yard.I  had great fun this morning pulling the beets and harvesting the broad beans. The courgette flowers are amazing too. I actually do not know what to touch, pick or let go!

I have to say I had enough of the  sparrows that take my raspberries and strawberries. Yesterday they left me with the strawberry tops scattered on the patio and flew off with the perfectly ripe ones. I let bunny Elly loose in the garden today to keep watch, hopefully they’ll get the hint.

We love beetroot and cook often with this wonderful vegetable. I only started growing them last year and found them easy to grow, the secret is not to water them too often otherwise the leaves grow and the root stays weak and skinny. This year I have planted two batches to ensure a good supply of beet for the summer.

Tart tatin is my little cooks trade mark, savoury or sweet. People who know me well, know my mushroom and talagio tart tatin canape.  That’s the inspiration for this beetroot tart tatin with frozen broad bean crème Fraîche .

I had a beetroot pickle in mind, similar to the very well known Branston Pickle. I used the raspberry vinegar that I made earlier on, it gives my pickled beetroot a mysterious deliciousness.

This dish makes a briliant light lunch and is also  great if you make a smaller version  for canapes.


Beetroot Tart Tatin

  • 300g red onions, peeled
  • 350g raw beetroot, peeled + 2 whole beets
  • 30g unsalted butter + extra to grease the moulds
  • Freshly cracked black pepper and course sea salt
  • 30g muscovado sugar
  • 50g raspberry vinegar
  • 1tsp chopped thyme
  • 4 9cm diameter rough puff pastry disks

Preheat the oven to 200°C and grease 4 8cm x 2cm round tart moulds with butter.

Course grate the peeled raw beetroot and finely slice the red onions.

Heat a medium saucepan with the butter and sweat the onions and beetroot with seasoning until it starts to caramelise. This should take about 10 - 15 minutes.

Add the sugar and cook until dissolved.

Deglaze with the vinegar and cook for a further 8 -10 minutes. You would like the pickle to be coating and not too dry or too wet.

Once the pickle is done stir in the chopped thyme and cool the pickle.

While the pickle is cooling boil the remaining two whole beets in salted water until tender, peel and refresh.

Slice the cooked beetroot in 1/2 cm thick slices and place one slice in each mould.

Spoon a generous amount of beetroot pickle on top of the beetroot slices and top with the pastry discs. Tuck the pastry in to encase the beetroot.

Let the tarts rest for 30 minutes in the fridge before baking.

Bake the tart tatins for 30 minutes, let them cool for 2 minutes before turning them out onto a cooling rack.

Frozen Broad Bean Creme Fraiche

  • 100g blanched and popped fresh broad beans
  • 100g crème fraîche
  • Freshly cracked black pepper and course sea salt

Remove the outside green skins of the broad beans and weigh 40g into a small bowl.

Use a fork to lightly crush them and season to taste.

Stir in the crème fraîche and freeze the mixture until firm enough to scoop.

Serve the tart tatin with a quenelle of the frozen broad bean crème fraîche and micro leaves

Serves 4

Food Fanatics Tips

Make small bite size canape tart tatins by filling a small muffin tray with the beetroot pickle, cut the pastry discs slightly bigger than the actual mould as this will allow for shrinkage. The pastry will gently encase the pickle and form a platform for the little tart tatins. Serve with the frozen broad bean crème fraîche.

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8 Comments to “Beetroot Tart Tatin with Frozen Broad Bean Crème Fraîche”

  1. Corri says:

    Hi madalene
    Thanks for the info and the tip. I had a practice run today and they were just fabulous. I made one small mistake. I lined my small muffin tin with the pastry and then topped that with the pickle and beetroot slice. Still tasted lovely although the top slice curled. The broad bean creme fraiche was sensational. I’ve been eating it with a spoon! These are definitely on the xmas menu for entree with a glass of veuve!

  2. Corri says:

    Hi. I really want to make this as a light entree for Xmas eve dinner. Should these be served warm or cold?

  3. Madalene says:

    Hi Corri,

    These are uber cool and yummy! Great choice for a party. I serve these warm. Top Tip: Make and bake them before hand, even a day in advance, on the evening of you party then re-heat them in the oven at 180degrees C for 10 minutes and serve.

    Enjoy and have fun,

  4. sue says:

    Sounds wonderful!!! I am always looking for new and exciting ideas, the frozen creme fraiche with broad bean is something I will try. The beetroot tarte tatin should be a winner!! Wonder if it work also with purreed peas????

  5. The photo is so gorgeous.. what a great idea for beets! I can’t wait to give it a try since a friend gave me the last of the her garden beets this week!

    Thanks for the great post!

  6. James says:

    I’ve only recently discovered grating beetroot. I should be doing that now really.

    The canape version sounds special.

  7. Barry says:

    This one sounds GRREEEAAT.. Doing a new menu next week and definitely going to try this on as an HDO…The decor I presume is the Reduced beetroot liquor with added Raspberry Vinegar.. I shall also use smaller whole beets thinly sliced and interleaved..

    Barry that sounds great! Hope it does well!

  8. Alex says:

    Beautiful. Sounds delicious

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