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photo of a beetroot and goat's cheese Tarte on a plateTatin recipe

Beetroot and Goat's Cheese Tarte Tatin

Name: Beetroot and Goat's Cheese Tarte Tatin
Prep time: 15 min
Cook time: 115 min
Total time: 130 min
Ingredients: 4 medium beetroot; 4 small red onions (finely chopped); 30 g butter; 1 to 1½ tbsp brown sugar; 1 tbsp sherry vinegar; few sprigs fresh thyme; 1 pack Puff pastry (pre-rolled, not the super buttery stuff, just normal.); goat's cheese (crumbled); drizzle of honey or hot honey

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This stunning beetroot and goat's cheese tarte tatin is a perfect blend of earthy, sweet, and tangy flavours, with the additional smoky depth from the Big Green Egg. With dirty beetroot, caramelised onions and creamy goat's cheese encased in flaky puff pastry, it's an impressive yet simple dish to serve as a starter or a vegetarian main. Whether you're hosting a dinner party or enjoying a relaxed al fresco meal, this tarte tatin will delight your guests and showcase the versatility of your Big Green Egg.

Pin Recipe

Prep Time 15

Cook Time 1 55

Total Time 2 10

Servings: 6 people

Course: Side Dish

Cuisine: French

Ingredients Equipment Method Video

Ingredients

4 medium beetroot
4 small red onions finely chopped
30 g butter
1 to 1½ tbsp brown sugar
1 tbsp sherry vinegar
few sprigs fresh thyme
1 pack Puff pastry pre-rolled, not the super buttery stuff, just normal.
goat's cheese crumbled
drizzle of honey or hot honey

Equipment

Grill Temperature

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Surfaces

An icon of the Big Green Egg ConvEGGtor, which used to be called a plate setter

Method

Set up your Big Green Egg to cook at 150°C with a direct heat.
Place the beetroot directly on the charcoal and cook for about 1 to 1½ hours, until they are soft.
Remove from the heat, place in a plastic bag and set aside.
Set up for a direct to cook at 200°C with the stainless steel grid in your Big Green Egg.
Take a pan, we normally use the Tefal Ingenio pan, add the butter and red onion. Fry for a few minutes, then add the sugar, vinegar and fresh thyme to the pan until the onion has softened and turned translucent. It takes about 10 minutes. Taste the onion base, and add more sugar or vinegar, if required. Remove the pan from the heat.
Change to an indirect cook and add your ConvEGGtor under the stainless grid and allow it to heat up.
Take the beetroot out of the bag, peel them and cut into ½ cm slices and lay on top of the onion. Leave this to cool
Cut a disc of puff pastry to the size of your pan and place over the beetroot and onions, tucking in the edges carefully.
Cut a small cross into the middle of the pastry, this will allow the steam to escape as it cooks and the puff pastry not to puff up too much.
Return the pan to the Egg and cook for 30 minutes over an indirect heat at 200°C.
Once the pastry has turned golden, remove from the Egg. Find a plate or platter that is slightly larger than the plan. Using oven gloves to protect your hands, firmly hold the plate and pan together. In one swift, confident move, invert the pan so the tarte falls onto the plate. Place the plate on to a surface and gently lift the pan away to reveal your dish.
To finish, sprinkle over some crumbled goat's cheese, few thyme leaves and a drizzle of honey. We used hot honey to also add a little heat!