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Beetroot, pumpkin and goat's cheese tarte tatin

  • 0:20 Prep
  • 0:50 Cook
  • 4 Servings


  • 800g pumpkin, peeled, cut into 2cm pieces
  • 2 teaspoons olive oil
  • 2 sheets frozen puff pastry, partially thawed
  • 450g can baby beetroot, drained, halved
  • 80g goat's cheese, roughly crumbled
  • 1/4 cup roughly chopped fresh flat-leaf parsley leaves
  • 2 teaspoons balsamic vinegar glaze


  • 1
    Preheat oven to 220°C/200°C fan-forced. Place pumpkin in a baking dish. Drizzle with half the oil. Season with salt and pepper. Toss to coat. Roast for 25 minutes or until tender. Transfer to a large plate. Cool for 10 minutes.
  • 2
    Grease 2 x 4cm-deep, 18cm-round (base) cake pans. Line bases and sides with baking paper. Place pastry sheets on a flat surface. Using a small sharp knife, cut a 20cm round from each pastry sheet. Arrange pumpkin and beetroot over the base of prepared pans. Place 1 pastry round over the vegetables in each pan. Fold back the edges. Brush with remaining oil. Bake for 20 to 25 minutes or until golden and puffed. Set aside for 5 minutes before turning onto a chopping board or serving platter.
  • 3
    Top the tarts with goat’s cheese and parsley. Drizzle with balsamic glaze. Serve.

Source: taste.com.au


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