A beetroot tarte tatin and a rainbow of colors

It is all about these beets

… and those stripes.

My weekly trips to the farmer’s market have been fruitful. I come back with a loaded basket of watercress, tangled pea shoots, heirloom tomatoes, microgreens, kale, Sicilian eggplants, carrots that are twister into knots, and a rainbow of beets.

I have been cooking with beets nearly everyday.

Simply roasted with olive oil and sea salt, tossed together with quinoa, grated raw in a deeply pigmented slaw, and I even baked another batch of these muffins – the pink muffins as we are calling them now.

We cannot get enough of them.

There is a really wonderful beet tart recipe in my upcoming book that I cannot wait to share with you. Inspired by that tart, I set out to cook a roasted multicolor beet and purple potato tarte tatin for Miren and myself a few days ago.

What a sight of colors as they were neatly arranged on the baking sheet. Unreal.

Once baked, Miren couldn’t wait for me to cut a slice for her and dove immediately into it, pulling every single round of roasted root vegetable from the crust.

“Purple, yellow, red…” she said as she ate the slightly caramelized vegetables. She seems to only want to surround herself with purple these days, even when it comes to food.

So we were forced to eat the tart… shall we say, deconstructed?

I made a second one the following day.

The raw beet salad served with a bit of goat cheese and pistachios was my lunch. Marinated in a vinaigrette of apple cider vinegar, honey and a touch of pistachio oil. Beautiful to look, nutritious, and flavorful.

This one I will have to make for friends soon.

Pleased to learn that my blog has been nominated as Best Food Photography on a Blog for this year’s The Kitchn Homies. You can see many beautiful blogs and you can vote here.

Roasted Beet and Purple Potato Tarte Tatin with Caramelized Fennel and Gruyere Cheese

makes a 7-inch tart

Buckwheat and Hazelnut Tart Crust

1/2 cup (70 g) superfine brown rice flour
1/3 cup (45 g) buckwheat flour
1/3 cup (40 g) tapioca starch
1/3 cup (35 g) hazelnut flour
2 teaspoons ground chia seeds (optional)
1/2 teaspoon salt
1/4 teaspoon ground black pepper
8 tablespoons (110 g) cold unsalted butter, diced
6 to 8 tablespoons ice water

Combine the first seven ingredients in the food processor. Pulse to combine. Add the diced butter and pulse about ten times until the butter is the size of peas. Add the water and pulse until dough comes together. It will not form a ball. Simply press it between your fingers to see if it holds.

Transfer dough to your preferably cold surface and knead a couple of times. Form into a disk, wrap in plastic wrap, flatten it with your hands, and refrigerate for one hour.

(In this time, roast the beets and purple potatoes).

Dust your cold surface with a bit of superfine brown rice flour. Roll the dough to 1/4-inch thickness and cut a circle that is slightly bigger than your mold. The scraps can be saved for another time.

Transfer the tart base to a sheet lined with parchment and refrigerate the tart base for 30 minutes.

Prepare the filling

5 assorted colors baby beets (about 12 ounces), peeled and cut into 1/2-inch slices
2 medium purple potatoes, peeled and cut into 1/2-inch slices
3 tablespoons olive oil
1 small yellow onion, thinly sliced
1/2 medium fennel bulb, thinly sliced
1 clove garlic, minced
3 springs thyme
pinch salt
pinch black pepper
1 tablespoon balsamic vinegar
1.5 ounces (45 g) Grated Gruyere cheese

Preheat oven to 400F (200C). Toss the slices beets and purple potatoes with 1 tablespoon of olive oil, pinch salt and black pepper. Bake the vegetables for 30 minutes until potatoes are done (they take less time than beets) and remove them. Continue to bake the beets for a few more minutes until tender, about 10 more minutes. Set aside and cool while making filling.

Reduce oven temperature to 375F (190C).

Heat a medium saute pan over medium heat. Add the rest of the olive oil and cook the onions, fennel, garlic, and a pinch of salt until tender and slightly caramelized, about 10 minutes. Add the balsamic vinegar, stir, and remove from heat. Set aside and let cool slightly.

Remove the tart crust from the refrigerator. Lightly dock it with a fork.

Place the roasted vegetables inside the tart mold tightly packed. Spread the caramelized onion and fennel mixture on top and sprinkle the Gruyere on top of that. Place the tart dough on top and tuck it into the edges.

Bake the tart for 30 minutes until crust is golden brown. Remove from oven and let cool for 5 minutes before inverting onto a plate. Serve warm or at room temperature.

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95 Responses to “A beetroot tarte tatin and a rainbow of colors”

  1. chriesi says:

    Gorgeous!!! I am anyway completly obsessed with beets and these are just wow! Love the idea of the tart tatin!

  2. I love the color of beets. Your pictures are amazing !

  3. A fabulous tart! I am addicted to beetroot.



  4. beautiful aran, how i love beets. the tart looks incredible. love all the colors!

  5. lovely as usual. I love candy striped beets. We eat a lot of beet salads around these parts. Just like candy, I want to make a cake sometime with beets. Have you? I cant wait till we start seeing some color around here. xN

  6. What a beautiful life! :) Spring brings us happiness!!

  7. Nicole- you should make these beet and poppy seed muffins I made recently. They are earthy and really good. http://www.cannellevanille.com/2012/02/our-new-favorite-red-beet-and-poppy.html

    Thanks all!

  8. Love beets and now, love it more in tarte :) Thanks for the recipe & gorgeousness!!

  9. You`re a clever little lady aren`t you ?
    Lovely pics


  10. Tugs Girl says:

    Wow! Thus far I’ve not been the biggest fan of beets, but this certainly makes me want to try them again. Something this beautiful just has to taste good!

  11. Oh these beetroots look so pretty! I just bought some multicoloured ones, although they don’t have the wonderful stripes, and I’ll probably copy you on the salad :) And to think that I had this view of beetroots being boring, purple staining tasteless overcooked rubber you can buy pre-packed at supermarkets, the only variety available in Italy.

  12. This looks utterly scrumptious! Beets are a favorite of ours and we’ll definitely be testing this out. Delish!

  13. shelbygail says:

    Wow, how colorful and just as you said, fruitful :) I love the recipes in this post! Thank you and best of luck with the competition, Congratulations to a well deserved nominee!

  14. Absolutely beautiful. Beets are such a gorgeous veg, and so trendy right now.

    Your recipe has inspired me to try something similar without the butter :)

  15. Seanna Lea says:

    This looks both delicious and super easy. I think I even have all the ingredients I need already!

  16. Rebecca says:

    You have such wonderful ideas! I’ve never seen anyone do so much with beets! My little ones would love that tart, too. They love purple potatoes! And congrats on your nomination!

  17. Gorgeous colors. My daughter’s favorite color is currently purple a well :)

  18. Andrea says:

    Wow, cannot believe how amazing that looks. I especially love the idea of a hazelnut tart crust.

  19. Your tart looks amazing! Thank you so much for giving it to us early!

  20. GAELLE says:

    Just beautiful ! I’m always amazed by the colors nature can create… Hard to beat (or beet!!!).

  21. Beautiful photos! I was just wondering if there was a name for the striped variety?

    Also, have you ever tried deep frying them and sprinkling with a little sea salt to make beet chips? I thought the striped ones would make a beautiful snack, but wasn’t sure if beets fried well. Would love your take on it!

  22. The striped beets are also known as chioggia or candy-striped beets. They make great chips as most root vegetables do. Recipe will be in my book too! :)

    Thank you!

  23. Lovely lovely photos…you’ve inspired me to plant even more beets this year.

  24. Carmen says:

    Que ganas de que salga tu libro el proximo otoño (es en otoño no?) …cualquier cosa que haces en tus fotos se ve mas bonito, mas apetecible..es mas gracias a ti atu blog ahora uso cada semana alimentos que antes los miraba de lejos. bso

  25. Elizabeth says:

    I LOVE the look of the this! I bet it tasted wonderful, too.

  26. ileana says:

    Beautiful. I need to make this!

  27. Joy says:

    fantastic wonderful post!

  28. Mallory says:

    Congrats on the nomination, it’s not hard to see why! Beautiful pictures as always.

  29. Lara says:

    So beautiful Aran. So creative the way you have layered the striped beets with the purple potato in the 3rd image down.. those two colors combined is eye catching. Beets are so pretty and your beetroot tart tatin looks delightful. Enjoy!

  30. ChichaJo says:

    Gorgeous gorgeous tart! You are lucky to get such lovely beets there…over here we only get the regular fuchsia ones, although those are still very nice :)

  31. Gwen says:

    Came across your blog on The Kitchen. Lovely photography and even lovelier recipes. Didn’t realize you could eat beets raw & love the goat cheese & pistachio idea. I just planted 2 pots of heirloom beets so I’ll be visiting back for more recipes.

  32. Your photos are stunning. Your food sounds delicious. I may become a huge beet fan!

  33. PolaM says:

    That tatin is so beautiful! I bet is delicious too!

  34. a. maren says:

    i have never seen beets like these! i want to go to YOUR farmer’s market! :)

  35. cette déclinaison de couleurs est absolument super appétissante… c’est un pur plaisir de parcourir ton magnifique blog ;)

  36. Juliana says:

    Maybe this will be the dish that has me liking beets. I love to eat the leaves, but I can’t do the actual root.

  37. Gustia says:

    Your post landed in my in box just in time. I bought some beautiful yellow beets from my favourite vendor, Romy, in the Monaco market yesterday and I was thinking that they’d be fab in a tatin. It’s culinary serendipity!

  38. Claudia says:

    it’s wonderful!!! so many colours…..

  39. For those wondering where to get the candy striped beets… well I have found that most supermarkets don’t carry them, so it will most likely be at your farmer’s market or a neighbor that might be growing them in their garden. That is partly why they are so special… that and their mesmerizing color!

    Thank you!

  40. What a beautiful post filled with such color! I cannot wait for beets this year and make this tart. Your photos are beautiful and inspiring.

  41. Willa says:

    Beets are so beautiful! This is a great idea. I’ve never tried making them into a tart. I definitely know what my weekend project will be now.

  42. Barbara says:

    Gorgeous tart Aran. I wish we could get the different coloured beets here. I’ve only seen the plain on purple one.

  43. Jonathan says:

    Swooning over the photos. The ingredients used are some of my all-time favorites, so this will _definitely_ be made soon. Thank you so much for sharing!

  44. What stunning colours. And I’m sure that it tastes divine too.

  45. Inés says:

    Kultura batzuetan txerrijana denarekin ere zuk artelana bihurtuko zenuen, mirariak egiten dituzu jakiekin. Eta argazki makina duzu lekuko, gora zu eta Errusia Aran!!!!!

  46. Simply gorgeous, those colours are just amazing! I don’t think they offer beets like yours here in Australia…

  47. Mommymita says:

    Just saw your post on Designmom – what a beautiful story you shared of food and your background

    I love beets and happy for new ideas on how to cook them – thanks!

  48. How beautiful! There is so much joy in eating really pretty food, don’t you think?

  49. Maureen says:

    I love this tart and I’m going to start looking for amazing beets like this.

  50. essraum says:

    I absolutely love your blog and your beautiful pictures. They are so colorful! It´s´really amazing!

  51. you never cease to amaze me with your photography. it makes me swoon. those beets are amazing and i definitely want to try the tart.

    congrats on the nomination…you deserve it.

  52. you pictures never cease to amaze me. they make me swoon. those beets are incredible. will definitely try the tart. congrats on nomination….you deserve it!

  53. Love all the vibrant colors! I need to start roasting and cooking with beets.

    Love you blog!

  54. Que colores tan fantásticos. Me encanta tu blog, eres una referencia para mi. Te sigo desde Barcelona. Te dejo el enlace del mío, he empezado hace muy poquito. Espero que te guste.
    Cristina Noguera

  55. sandra says:

    What a great idea – beet tart. i’ll have to try that out.

  56. Hola Aran, oso polita aste honetako lana! Zelako gustua dekozun koloreak nahaztuten, oso argazki politak!
    Hile honetan EHra ez? Itxas, eguaztenean dator, ikusteko gogo itzela daukagu!!
    Ia oingoan, ikusteko aukera dekogun.
    Besarkada bat, Miren Bego

  57. It looks amazing and must be tasty even if I don’t like that vegetable. I’m amazed how you always have original ideas and colorfol pictures


  58. Miren Bego- ze ederto! gu be martxoan amaieran goaz eta ia arrasti aten edo Zeanitik pasetan garen. Abiseku! Eskerrik asko.

  59. marla says:

    I too love beets every which way. Looks like a wonderful bounty at your farmers market & love the idea of the tarte.

  60. You have a nice space..excellent work!!! Thanks for sharing all these wonderful recipe’s. Definately going to follow you :)

    Spice Ur Senses

  61. It looks absolutely gorgeous! The pictures are fantastic!

  62. Just beautiful ! I love the colors.

  63. Hi there! this is my first visit to your site and I am blown away! I enjoy cooking with beets and the thought of making a beet pastry got me really excited. I have a question about your recipe – I have never used tapioca flour – is it similar to oat flour? Is its purpose in the recipe for flavor or binding? Would love to hear your thoughts, as I am fixing to make this recipe!

  64. Julia- the tapioca is a starch that lightens the flour mix and yes, of course binds. In GF pastry doughs, its good to have a balance of whole grain flours and starches. You can use cornstarch instead which seems to be readily available in most places. Hope you like it!

  65. Y says:

    YUM. Wish someone were making this for me! Failing that, I’ll just have to go buy some beets at some point and make it myself – the tart pastry recipe sounds delicious too.

  66. Gorgeous recipe! Such a colourful and delightful dish. I’m not a fan of beets but with this recipe, you made me an instant convert!

  67. I m lovin it………………………..

    these are amazing pics…………

  68. Emily says:

    Seriously delicious and super forgiving recipe. I only had whole wheat flour and corn starch for the crust and it totally worked. I added a handful of chopped hazelnuts to keep that flavor and it was great.

  69. Okay, I feel so dorky telling you this, but I totally made this tart (with a few changes to both the crust and the filling) and I LOVED it! The flavor was awesome and the tart crust was my favorite part – I never thought tart crust could be so flavorful and interesting. Anyway, thanks for all your creativity – it definitely inspired me to make a tart which is something I NEVER do! :) Hope you have a great weekend!

  70. Lara Chanley says:

    what do you do with the thyme?? You don’t seem to give instruction for that…

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  73. caitlyn says:


    Will this hold together if I leave out the cheese (I font eat dairy)?

    Also, for replacing coconut oil for the butter would your guess be to do an even exchange or a little less like 6 tablespoons?

    Thank you :).

    • Aran says:

      You can definitely make the crust with coconut oil. Use a bit less like 7 Tbs and then adjust water.

      As for cheese, it does help it keep it together. Perhaps you could use a cheese substitute like Daiya? Or maybe an onion marmalade? Something a bit sticky. It will work without it too but roasted vegetables might come undo when you flip the tart.

  74. caitlyn says:

    Oh wonderful idea. Maybe I’ll try the marmalade or come up with something else sticky.

    I wondered where you got your 7 inch tart pan from? I can only find 8 and 6 inch. Even on amazon unless I’m just not doing a very good search.

    Thank you so much! :)

  75. caitlyn says:

    Thank you for answering it. Look forward to trying it.

    I hope your move went smoothly and you are finding yourself relaxed, at ease and joyfully enjoying it.

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  80. Rheel Daze says:

    I’m so confused. I found this recipe in the I Quit Sugar cookbook but there was no photo so I wasn’t sure how it was supposed to turn out. I googled it to see if I could find a picture and found your site. The directions say to put the crust on the top, but you have it pictured on the bottom. Mine didn’t look anything like this btw. Nice job, but are the veggies supposed to be on top of the crust or other way around?

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