These tasty little Tart Tatins make an impressive canape to pass around next time your entertaining.


  • Olive oil

  • 2 sheets puff pastry

  • 1 bunch small beetroots (about 4-5)

  • Salt and pepper

  • Eshallot Compote

  • 50g butter

  • 6 eshallots, finely sliced

  • 1 tsp sugar

  • 50 ml balsamic vinegar

  • 1 sprig of thyme

  • 20 walnuts

  • 80g goat's cheese


  • 1.

    Preheat oven to 200 degrees Celsius.

  • 2.

    Season each beetroot with salt, drizzle with a little of the olive oil and wrap in aluminium foil. Place on a baking tray and cook for 20 minutes or until just tender. Cut into quarters.

  • 3.

    To make the eshallot compote, melt butter in a saucepan. Sweat the shallots on a medium to low heat. Add thyme, balsamic vinegar, sugar and cook on low heat for 20 minutes. Once cooked leave to cool slightly.

  • 4.

    Cut the puff pastry with a round cookie cutter (the circle of pastry should be slightly bigger than the muffin tray).

  • 5.

    In a lightly greased muffin tray place two pieces of beetroot and 2 pieces of walnuts. Now add a tsp. of the eshallot compote. Top with the individual circles of pastry and tuck it in around the sides (like a blanket!). In a 180° C oven bake for 15 minutes until pastry is golden brown. Let cool and remove individual tart tatins from the tin with a spatula.

  • 6.

    Top with some crumbled goat's cheese and serve.

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