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Beetroot & Shallot Tatin with Cranberry, Port & Orange Sauce


Pre-heat your oven to 200C / 180C / 392 F.

Lay a plate onto the parchment paper and draw a line around it to mark the shape of the plate. Within the circle, drizzle a little olive oil onto the baking paper, then some honey. Season this with salt, pepper and a sprinkling of fresh thyme.

Leaving a 1cm border all the way round, lay a few onion slices onto the oil, followed by the beetroot wedges. Crumble some goats’ cheese on top and carefully spoon the Cranberry, Port & Orange Sauce in dollops at random. Season with salt and pepper.

Roll out the puff pastry sheet and using the same plate, cut out a round. Lay the pastry round over the top and brush with the beaten egg. Seal the edges of the pie with a spoon and cross-hatch the top with a knife.

Bake for 35 mins or until the pastry is deep golden colour. Allow it to rest for 5 minutes, 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.

Top with more crumbled goats’ cheese and season with salt and pepper.

Serves 4


1 Sheet ready rolled puff pastry

Olive oil

1 tbsp Honey

Salt and pepper

2 Sprigs fresh thyme

1 Red onion – thinly sliced

3 Beetroot – cut into thin wedges. Pre-cooked, cooked in water, not vinegar

400g Hard goats’ cheese

1 1/2 tbsp Cranberry, Port & Orange Sauce

1 Egg – beaten

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