Photos and Styling by Béatrice Peltre

I love to celebrate the springy flavor of beets inside a tarte tatin. The rich earthiness of beets blends perfectly with the sweetness of caramelized onions, making it a delicious treat for a simple lunch or dinner. Topping it with a scoop of soft ricotta cheese, which beautifully contrasts with the deep red of the beets, adds a touch of drama to the dish. And, of course, a side salad of young baby leaves is a perfect accompaniment, so don’t forget it.

Makes 1 10-inch tart

2 tablespoons olive oil, plus more for the tart mold
1 red onion, finely sliced (use a mandoline if you have one)
2 tablespoons light brown sugar
2 tablespoons balsamic vinegar
4–5 sprigs thyme
sea salt and pepper
1 batch savory tart crust dough
2 large cooked beets, peeled and thinly sliced into rounds
1 ounce grated Parmigiano Reggiano

FOR THE GARNISH:
2 cups whole-milk ricotta, for serving
¼ cup finely chopped walnuts
1 bunch mint or other herb leaves, for garnish
extra virgin olive oil, to drizzle

In a frying pan, heat 2 tablespoons olive oil over medium heat. When warm, add the onion and sweat for 1 minute on low to medium heat. Add the sugar, balsamic vinegar and thyme sprigs. Season with salt and pepper and cook, covered, for 10 minutes, stirring occasionally until soft; set aside.

Preheat oven to 380°F and brush a 10-inch tart dish (mine is porcelain) with olive oil. Arrange the slices of beets to cover the bottom of the mold in a pretty pattern, remembering the tart will be turned out upside down. Sprinkle the grated Parmigiano over the beets and arrange the onions on top. Roll the tart dough into a 12-inch circle. If the dough breaks, patch it up with your fingers as you go. Roll it onto your rolling pin and carefully transfer it on top of the dish.* Using the rolling pin, cut off the excess dough by rolling it over the edge; tuck the dough in gently. Using a fork, dock the pastry.

Bake the tart for 40–45 minutes, or until the crust begins to brown. Remove from the oven and let cool for 5 minutes before flipping it onto a plate. Slice the tart into 6 or 8 equal parts. Using a mini ice cream scoop, place a ball of ricotta on top of each slice and sprinkle with walnuts and herb leaves. Drizzle with olive oil and serve with a dressed green salad.

* Use the leftovers of the savory crust to make tartlets of your choice.

This recipe appeared in the Spring 2024 issue as part of a larger story on French Spring Tarts.