Beetroot & Red Onion Tarte Tatin Recipe

Preheat the oven to 375°F (190°C).

In a large oven-safe skillet, melt the butter over medium heat.

Add the sliced beetroots and red onions to the skillet and cook until caramelized, about 10 minutes.

Stir in the balsamic vinegar and honey, and season with salt and pepper.

Roll out the puff pastry sheet slightly larger than the skillet.

Place the puff pastry on top of the caramelized beetroot and onion mixture, tucking the edges inside the skillet.

Bake in the preheated oven for 25-30 minutes or until the pastry is golden and crispy.

Remove from the oven and let it cool for a few minutes.

Place a serving plate on top of the skillet and carefully invert the tart onto the plate.

Garnish with fresh thyme leaves and serve warm.