Eight ingredients, plus pantry staples. That’s all it takes to make an entire meal from scratch. Add in a good bottle of wine for less than $20, and you've got a feast for family or friends.
A tarte tatin is a low-effort, high-impact dessert that’s perfect for fall, with glossy, juicy apples and the impressive “ta-da!” you get when flipping it over. But why should dessert get all the fun? For a savory version of the fruit classic, try this beet, chévre and shallot tarte—a wow-worthy appetizer for a crowd or a main dish for an easy, veggie-forward dinner, paired with an autumnal Rhône red.
I absolutely love working with beets: Staining my hands that deep magenta brings a certain bit of pride. (Let’s forget what it does to my dishcloths.) And the combination of beets and chèvre reminds me of the period, roughly a decade ago, when all the upscale restaurants in my hometown were serving some sort of beet and goat cheese salad (topped with walnuts, of course). I think this tarte, served with a little side salad, nails that idea. For a prettier presentation, try to buy different sizes of beets; that way you can fill the gaps in the base layer with smaller rounds, creating a more even layer.
Okay, this recipe is cheating a bit: I’m suggesting you use pre-made frozen pie crusts. If the thought of that sends shivers down your spine and you want to go for the gold star, feel free to make your own pie crust. Just make sure that the dough is cool to the touch before rolling it out; if it’s too warm when you create the crust, that will result in a flimsy, crumbly base rather than a flaky one.
The combo of beets and goat cheese is wine friendly, pairing well with juicier bottles of Pinot Noir or earthier varieties like Cabernet Franc. (Also, who can deny the classic pairing of Sauvingon Blanc and chèvre?) For a red that’s both fruit-forward and rustic, I like to turn to France’s Rhône Valley. You can often strike gold with the more accessible bottling from high-caliber wineries in the region. Take for example the Famille Perrin Côtes du Rhône-Villages 2021 (88 points, $16), from the family known for the famed Château de Beaucastel in Châteauneuf-du-Pape and for partnering with Brad Pitt on Miraval. This Côtes du Rhône-Villages, a blend of Grenache and Syrah, is bright enough to hold up to the tangy chèvre, while its red fruit and peppery notes complement the earthiness and sweetness of the beets.
Beet, Chevre and Shallot “Tarte Tatin”
Pair with a ripe, polished Côtes du Rhône blend, like the Famille Perrin Côtes du Rhône-Villages 2021 (88 points, $16).
Prep time: 10 minutes
Cooking time: 1 hour
Total time: 1 hour and 10 minutes
Approximate food costs: $17
Ingredients
- 1 pound of beets (red, golden or mixed) in various sizes, peeled and sliced into 1/3-inch rounds
- 2 tablespoons olive oil
- 1/3 cup white sugar
- 2 tablespoons apple cider vinegar
- 2 shallots, sliced thinly
- 4 ounces of chèvre
- 3 tablespoons fresh or dried thyme
- Salt and freshly cracked black pepper to taste
- 1 premade frozen pie crust, thawed overnight
- Flour for rolling the pie crust
1. Preheat the oven to 350℉.
2. Toss the beets in olive oil and a bit of salt on a baking sheet, then arrange in a single layer. Once the oven is heated, roast the beets until they are browned and cooked enough so that you can easily stick a knife through them, about 25 minutes.
3. While the beets roast, add the sugar and 2 tablespoons of water to a saucepan. Keeping an 8- to 10-inch pie pan close at hand, cook the sugar over high heat, swirling once in a while until it turns golden brown, for around 5 minutes. Add the apple cider vinegar to the caramelized sugar, swirling to mix. Immediately add the mixture to the pie pan, moving quickly to tilt the pan so that the “caramel” covers the entire bottom of the pie pan and up the sides. Scatter the thyme and add some cranks of pepper across the bottom of the pan. Let it cool and set a bit while the beets continue to roast.
4. When the beets are cooked, take them out of the oven and let cool slightly for about 5 minutes. Place the beet slices into the “caramel,” starting with the bigger pieces, then filling in gaps with smaller rounds. Once the bottom of the pie pan is filled with slices, the remaining beets can be added as a second layer. Scatter the shallot slices on top of the beets, then crumble the chèvre over the shallots.
5. Roll out the pie crust until it’s around 1/3-inch thick. Drape it over the beet filling in the pie pan, pressing in the crust so that it’s flush with the filling. Using a paring knife, trim the crust around the cirumference of the pie pan, then discard the extra crust. Put the tart in the oven and bake at 350℉ for 30 minutes.
6. Once the crust is a light golden brown, take the tart out of the oven and let it rest for 5 minutes.Take a paring knife and run it along the edge of the tart to loosen it from the pan. Place a large plate upside down over the top of the pan and flip it upside down so that the tart transfers to the plate. Serve either as an appetizer or as a main with a light salad. Serves 4–8.
