Leading up to Christmas last year I went to a pot luck at some friends’ house and was served something similar to this beetroot tarte tatin. First of all I really enjoyed the effort that was put into making something both vegan and gluten free for me to have but I also very much appreciated the combination of the flaky pastry, the earthy beetroot and the jammy red onion. So I thought I must try to recreate this tarte and put my spin on it.

Here it is now with a little addition of fresh thyme for a pop of green and some fermented cashew cheese for creamy goodness. Serve it at a dinner party as a starter or cut it into smaller wedges and enjoy as nibbles at mocktail hour!

This recipe is part of my valentine’s three course menu, which I shared on YouTube, alongside this green oven-baked risotto for the main course and these fudgie brownies for dessert.

Malin x

Beetroot Tarte Tatin

Serves 4


250 g vegan puff pastry sheet, gluten free if required

2 tbsp vegan butter

2 small/medium red onions

2 tbsp fresh thyme leaves, divided

1 tbsp light muscovado sugar

1 tbsp balsamic vinegar

350 g cooked and peeled beetroot

75 g vegan fermented cashew cheese or similar, divided

Salt and black pepper, to taste

A handful of toasted walnut pieces