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Vegan Beetroot, Red Onion and Clementine Tarte Tartin


  • 400 g beetroot cut into wedges
  • 1 red onion cut into wedges (you can use yellow or white onions but the red onion gives a sweet taste)
  • 3 tbsp olive oil
  • 2 tbsp rice wine vinegar or Apple Cider Vinegar, Lemon Juice or White Wine Vinegar if you have these
  • 2 tbsp soft brown sugar or use white if you haven't got any but this helps with the moisture and that molasses flavour that makes this addictive
  • 500 g block puff pastry we used vegan Jus-Rol
  • 4 Clementines zested and separate the inside fruit for adding to the dish.


  • Pre- heat oven to 200C/180C fan/gas 6.
  • In a bowl, toss the beetroot, onion and clementines in 2 tbsp of the oil, the vinegar and sugar.
  • Season with salt and pepper and mix.
  • Heat the rest of the oil in a large, ovenproof non-stick frying pan. (or use any round ovenproof dish here)
  • Add the veg/fruit mixture to the frying pan so that the surface of the pan is covered.
  • Cover the frying pan with foil and cook in the oven for 45 mins.
  • Roll out the ready made pastry on a floured surface. A thickness of 1/2cm should do and about the same size as your frying pan.
  • Now carefully take the pan out of the oven and remove the foil.
  • Put the pastry on top, tucking it in all around the edges.
  • Return the pan to the oven and bake for 35 mins or until the pastry has puffed up and is a deep golden brown.
  • Remove the frying pan from the oven.
  • Slide a palette knife around the edge of the tart,(or a fish slice) then put a plate on top of the pastry, serving side down.
  • Flip the pan over to turn the tart out onto the plate.
  • Top with clementine zest and some greenery to be healthy.