Mini beet and red onion tarte Tatins for a festive appetizer

Name: Mini beet and red onion tarte Tatins for a festive appetizer
Prep time: 20 min
Cook time: 35 min
Total time: 1 h
Yield: 6
Cuisine: En
Ingredients: 14 oz cooked, vacuum-packed beets; 1 red onion; 1 sheet puff pastry (enough for 6 small tart pans); 2 tbsp olive oil; 2 tbsp rice vinegar; 2 tbsp brown sugar; 2 whole star anise; 1 orange, preferably unwaxed, for zest; Salt, to taste; Black pepper, to taste; A handful of baby salad greens or arugula

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Starter

Easy

1 hour

Looking for a holiday appetizer that looks impressive without keeping you in the kitchen all evening? These mini beet and red onion tarte Tatins have you covered! Sweet, tender beets and red onion get a tangy kick from rice vinegar, a little brown sugar, and a hint of star anise. Then comes the golden, flaky puff pastry. The best part? You can make these little upside-down tarts ahead of time and serve them chilled. Add some peppery arugula and a little orange zest just before serving, and you're all set for the holiday table. Pretty clever, right?

Materials

6 tartlet pans, 3 to 4 inches (8 to 10 cm) in diameter
Large skillet
Baking sheet
Round cookie cutter or small bowl
Knife
Cutting board
Paper towels

Preparation

Preparation20 min

Waiting time5 min

Cook time35 min

Drain the cooked beets and pat them thoroughly dry with paper towels. Slice into thin half-moons, about 1/8 inch (3 mm) thick.
Peel the red onion and slice it thinly.
Heat the olive oil in a large skillet over medium heat. Add the red onion and cook for 5 to 7 minutes, stirring occasionally, until softened.
Stir in the rice vinegar, brown sugar, and whole star anise. Season lightly with salt and black pepper.
Add the beets and cook over medium heat for about 5 minutes, turning gently, until coated in a glossy glaze and most of the liquid has evaporated. Remove and discard the star anise.
Unroll the puff pastry and cut out rounds slightly larger than the openings of the tartlet pans, so you can tuck the edges around the filling. If the pastry gets too soft, chill it for a few minutes.
Preheat the oven to 350 °F/180 °C on the convection setting. Divide the beet and red onion mixture evenly among the tartlet pans, arranging the beet slices neatly against the bottoms of the pans.
Lay a puff pastry round over each pan and gently tuck the edges down around the filling.
Prick the pastry lightly with a fork. Place the pans on a baking sheet and bake for 20 to 25 minutes, or until the pastry is puffed and golden brown.
Let the tarts rest for 3 to 5 minutes, then carefully invert them onto serving plates while still warm. Let cool completely if serving chilled.
If serving later, refrigerate the cooled tarts in an airtight container. Just before serving, sprinkle with a little freshly grated orange zest and add the baby greens or arugula.

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FAQ ❓

Can I make these mini beet tarte Tatins ahead of time?

Absolutely! Bake them earlier in the day or the day before, let them cool, and refrigerate in an airtight container. Add the orange zest and greens just before serving. For the crispiest pastry, they're best freshly baked.

Can I serve them cold?

Yes! They're lovely chilled or at room temperature for serving. Just remember that the puff pastry will be softer after refrigeration. Don't leave them at room temperature for more than 2 hours.

Can I use canned beets instead of vacuum-packed beets?

Yes, as long as they're plain cooked beets, not pickled beets. Drain them well and pat them thoroughly dry. Too much moisture can make the pastry soggy.

How do I keep the puff pastry crisp?

Dry the beets well and cook the filling until the liquid has reduced to a light, glossy glaze. Avoid spooning excess liquid into the tartlet pans. Bake until the pastry is golden and crisp.

Why use star anise?

It gives the filling a gentle, warm licorice note that goes beautifully with the beets and red onion. Remove both whole stars before assembling the tarts so no one bites into one!

Can I replace rice vinegar?

Yes. Apple cider vinegar works well, or try a little balsamic vinegar for a deeper, sweeter flavor.

How do I unmold the mini tarts without breaking them?

Let them rest for 3 to 5 minutes after baking, then carefully invert each pan onto a plate while still warm. If a beet slice sticks, simply place it back on top. No one will notice!

Do I need the orange zest?

Not necessarily, but a little zest adds a lovely fresh finish. Start with a small pinch and add more to taste. Grate only the colored outer peel, not the bitter white pith.

What can I serve with mini beet tarte Tatins?

Peppery arugula or a simple baby greens salad balances the sweet filling. A few flakes of flaky sea salt are also delicious just before serving.

Are these mini tarts vegetarian or vegan?

They're vegetarian if your puff pastry is made without animal-derived additives. For a vegan version, choose a dairy-free, vegan-labeled puff pastry and check the package ingredients.

Can I use a muffin tin instead of individual tartlet pans?

You can try a standard muffin tin, but the cups are smaller and deeper, so you'll need smaller pastry rounds and less filling per cup. Watch the baking time and bake until the pastry is golden. A shallow tartlet pan gives the most reliable result.

How long do leftovers keep?

Store in an airtight container in the refrigerator for up to 3 days. Reheat in a 350 °F/180 °C oven until hot and the pastry has crisped up. Add fresh greens and zest after reheating.

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Attributes

Keep refrigerated

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Christelle Gary

As a fitness enthusiast and vegetarian, I love taking on a challenge: making plant-based meals that are packed with protein—without breaking the bank! My mission at Ptitchef? To prove that legumes can be delicious, creative, and truly irresistible. Chickpeas, lentils, and beans better watch out!

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