Vegan Beetroot Tarte Tatin with Crumbled Tofu Feta

A vegan beetroot tarte tatin recipe with crumbled tofu feta, and a balsamic vinaigrette for just the perfect tang and complementing the beetroots beautifully. This makes an easy vegan lunch or dinner recipe. Leftovers can also be reheated nicely.

A colleague of mine brought me these wonderful homegrown organic beetroot the other day and needless to describe my delight! I do buy beetroot in the stores but it’s a different feeling to be given some vegetables.

I can imagine how a barter system could have been a great way of sharing. There is this sentiment associated with the exchange of food items locally grown that money really can’t buy. I believe all foods should be exchanged with love but then we tend to think barter is a primitive system.

Anyway, back to my beetroots, my mind was already creating all sorts of recipes the minute I saw them.

My colleague said he really enjoys them in tart with feta cheese. That sounded like a nice idea and besides I had actually never made beetroot tart before. I usually have beetroot raw in salads or I steam them and have them with other steamed vegetables.

So, I thought I’d try the tart this time. A quick search on beetroot tart brought me to a number of recipes which were all pretty much the same: oven bake the beets with some seasoning, then lay the pastry on top and bake until done. It sounded pretty simple.

The most popular way of making the beetroot tart, I found, was the Tatin style. Tarte Tatin is a French style tart where the pastry is placed on top of the ingredients then baked. Once done, it is flipped upside down to serve.

In this vegan beetroot tarte tatin, I substituted the traditional feta cheese with crumbled tofu. You can also use some coarsely mashed chickpeas if you prefer this to be soy-free.

You might also like these savoury pie recipes:

3am Curry Pies

Vegetable Pasties with Vegan Mince

Mung Bean Pasty

To make Vegan Beetroot Tarte Tatin with Crumbled Tofu Feta

Start by cutting the raw beetroot into wedges.

Place in a greased oven dish. Drizzle with the vegetable oil and balsamic vinegar. Sprinkle the sugar and salt. Cover with foil.

Bake for 25 – 30 minutes at 160 degrees Celsius (320 F). Beets should be soft and almost cooked with just a slight bite to them.

Remove from oven and re-arrange the beetroot nicely in the pan.

Roll the puff pastry to the size of the pan. Lay it on top of the beetroot lightly pressing it on the beets.

Put back in the oven and bake for another 30 minutes (or until pastry is puffed and golden) at 180 degrees Celsius (350 F).

Remove from oven. Allow to cool a little.

Place a plate on the pan then flip upside-down.

For the crumbled tofu:

Coarsely crumble some tofu, mix with lemon juice, nutritional yeast and salt. Bake simultaneously with the tart (on a separate greased tray) until light golden (about 15 – 20 minutes). Don’t allow the tofu to become crispy or they will lose their feta-like texture.

Mix all ingredients for the vinaigrette together and drizzle on the tart to serve. Garnish with parsley and the crumbled tofu.

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Edited 2019-03-17: New photos have been added to this post just because I thought the older photos didn’t do this recipe justice; it’s such a delicious recipe! In case you came here through the older photos, I’ve left them below for the record.