Mini beetroot tart tatin


(For 12 canapes)

  • 2 stems Zallotti Blossom
  • ¼ of a punnet Borage Cress
  • 120gr puff pastry
  • 250gr cooked beetroot
  • 30gr unsalted butter
  • 20gr Demerara sugar
  • balsamic vinegar reduction to drizzle


  • Use mini muffin baking trays with 12 mould per tray. 
  • Divide the butter in 12 pieces and place one piece at the bottom of each case. 
  • Add one pinch of Demerara sugar on top of the butter. 
  • Using a Parisienne scoop, make 12 ball of cooked beetroot and press each one at the centre of each case, on top of the butter and sugar. 
  • Lay the puff pastry and cut out 12 circle the size of the bottom of each case and cover the beetroot. 
  • Bake in a hot oven at 220°C for 10 to 12 minutes. 
  • While still hot, remove the tart tatin from the mould. 
  • Serve with a drizzle of balsamic reduction vinegar, Zallotti Blossom and Borage Cress. 

Recipe: Franck Pontais

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