Onion Beet Tarte Tatin

Onion Beet Tarte Tatin


  • Ingredients for 4 portions
  • The crust:
  • 150g Lizza Bread Baking Mix
  • 100g Vegan butter or margarine, cold, chopped
  • 2-4 tbsp cold water
  • 1 tsp xanthan gum
  • salt, to taste, optional
  • ½ tbsp olive oil
  • Filling:
  • 1 onion, sliced
  • 2 small beets, sliced or cut into wedges
  • 1 star anise
  • salt and pepper, to taste
  • ½ tbsp olive oil
  • pinch of freshly ground black pepper




  1. Make the crust; in a food processor, combine Lizza pizza mix and xanthan gum. Add salt if using.
  2. Add cold Vegan butter and process until coarse crumbs form.
  3. Add water and process until the dough comes together,
  4. Wrap the dough in a plastic foil and refrigerate for 30 minutes.
  5. Make the filling; heat the oven to 205°C.
  6. In a 20 cm cast iron skillet, toss beets, onion, olive oil, and anise.
  7. Cover and roast for 35 minutes.
  8. Remove from the oven and let it cool down a bit. Reduce oven heat to 180°C.
  9. Remove the dough from the fridge and roll out to a 24 cm circle.
  10. Place the dough over the beets and onions and tuck in the sides.
  11. Brush the crust with olive oil and bake for 10 minutes. Cover with the parchment paper and continue baking for 15 minutes.
  12. Remove from the oven and let it cool. Loosen the sides with a knife if needed. Place a plate over the tarte and flip to invert the tart on a plate.
  13. Slice and serve.

Nutritional information (per serving): 310 kcal, 8g carbs, 27g fats, 7g protein, 4g sugar, 8g fibre.


Ingredients for keto Onion Beet Tarte Tatin