Vegan Beetroot and shallot tarte tatin

Vegan Beetroot and shallot tarte tatin

The Good Housekeeping Cookery Team


  • 320 g sheet vegan puff pastry we used Jus-Rol, not all butter
  • 300 g shallots
  • 1 tbsp olive oil
  • 2 tbsp balsamic vinegar
  • 2 tbsp light brown soft sugar
  • 900 g cooked beetroot

For the nutty herb dressing

  • 25 g blanched hazelnuts
  • Small bunch parsley
  • Small bunch mint, leaves picked
  • 1 tbsp capers, drained
  • 1 tbsp red wine vinegar
  • 5 tbsp olive oil


  • Preheat oven to 220°C (200°C fan) mark 7. Roll the pastry out to a rough 30.5cm (12in) square, trim to a circle, then chill in the fridge. Put the shallots into a heatproof bowl and pour over boiling water to cover. Leave for 10min, then drain and peel. Halve any larger shallots so they are all a roughly even size.
  • Heat the oil in an ovenproof non-stick frying pan (about 25.5cm/10in) over medium-high heat. Add the shallots and fry for 10min, then add the vinegar and sugar and cook for a further 5min, or until thick and syrupy.
  • Meanwhile, for the herb dressing, finely chop the hazelnuts and herbs, put into a bowl and stir in the capers, vinegar and oil. Set aside until needed.
  • Nestle the beetroot into the pan among the shallots. Lay the pastry over the vegetables and tuck in the edges. Bake for 35-40min until crisp and deep golden (it needs longer than you might think to cook through). Set aside for 5min, and then tip out on to a serving plate or board. Drizzle with the herb dressing to serve.