Upside-Down Roasted Beetroot Tarts
These upside-down beetroot tarts are incredibly easy to make, yet look wonderfully elegant.
They're delicious served warm or cold, making them perfect for a picnic or tucked into a lunchbox.
Roasting Beetroot
Roasting beetroot brings out its natural sweetness and gives it a wonderfully rich flavour. The best way is to roast it slowly over a small fire or on a bbq, but it works beautifully in the oven too.
Place the beetroot (fresh from the garden, if you have it) on a grill over a low fire or on a bbq, turning them regularly. When the outside is blackened and the inside is tender, they are ready.
If you're roasting it in the oven, preheat to 180°C. The skins won't become quite as black, but once the beetroot is tender when pierced with a fork, it's done.
Depending on the size of the beetroot, this will take about 35–45 minutes. Leave it to cool slightly, then rub or peel away the blackened skin.
TIP: if you are roasting beetroot, make a little extra to use in a salad for example.
You can use cooked beetroot if you're short on time, but roasting raw beetroot gives a much deeper, sweeter flavour.
Picnic tip: Pack the blue cheese and thyme separately and
scatter them over the tarts just before serving.
Makes 10 tarts
Preparation time: Roast the beetroot: 35–45 minutes | Tarts: 25 minutes | Baking time: about 20 minutes
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Ingrediënts
• 2 red onions
• Olive oil
• A splash of balsamic vinegar
• A few sprigs of thyme, plus extra to garnish
• Sea salt and freshly ground black pepper
• 3–4 roasted beetroot, peeled
• 10 sheets of all-butter puff pastry, thawed
• 1 egg, beaten
• 100g blue cheese
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Method
Slice the onions in half, then cut them into thin half-moons.
Heat a little olive oil in a heavy-based frying pan and cook the onions gently with a splash of balsamic vinegar, the thyme and a pinch of sea salt and black pepper for about 10 minutes, until soft and lightly caramelised. Leave to cool.
Slice the beetroot into thin rounds.
Preheat the oven to 180°C.
Line a baking tray with baking parchment and lightly brush it with olive oil.
These tarts are baked upside down, so you'll begin by assembling the topping. Keep the size of your puff pastry squares in mind, or use one as a guide. Arrange a layer of beetroot slices on the baking tray, then spoon a little of the onion mixture on top, keeping the filling slightly smaller than the pastry.
Place a square of puff pastry over each beetroot stack and gently press the edges down with a fork to help seal the filling. Brush the pastry with the beaten egg.
Bake for about 20 minutes, until the pastry is crisp and golden.
Carefully loosen the tarts from the baking parchment and turn them over.
Crumble over the blue cheese and finish with a few sprigs of fresh thyme before serving.
This recipe is part of a culinary series published in Seasons Magazine in Summer 2025.
Recipes, photography & styling Anna Rubingh