The Happy Pear - Sweet Potato, Maple and Beetroot Festive Tarte Tatin

The Happy Pear Beetroot Maple Tart  1 The Happy Pear Beetroot Maple Tart  1

"This makes a wonderful main course and can also be served as a delicious starter - the veggies go wonderfully jammy and glazed after baking. Because beetroot and pumpkin are two of the sweetest vegetables, they give this dish a beautiful sweet and savoury balance that tastes like more!" Dave & Steve, The Happy Pear.

2 people 40 minutes 50 minutes


  • 2 tbsp Balsamic Vinegar
  • 1 medium Beetroot
  • 2 cloves Garlic
  • 1 tbsp Maple Syrup
  • 1 sheet Puff Pastry vegan puff pastry
  • 1 - Red Onion
  • 1 medium Sweet Potatoes
  • 1 tbsp Tamari
  • 1 handfull Thyme fresh sprigs
  • 100 g Vegan Cream Cheese


  1. If you are using vegan frozen puff pastry ensure it's properly thawed first.
  2. Preheat the oven to 180C
  3. Peel and finely chop the onion into half moons. Peel and finely dice the garlic. De-seed the pumpkin and slice it into thin ½ circle rounds 10cm in length and do the same with the beetroot.
  4. Put a frying pan on medium heat. Once it's hot, add 2 tbsp oil along with the chopped onion and garlic and cook for 5 mins, stirring occasionally.
  5. Remove from the heat and carefully add the sliced pumpkin and beetroot so they fan across the pan.
  6. Add the tamari, a pinch of salt, and 2 tbsp of water. Put a lid on and place on medium heat to cook for about 10 mins.
  7. In a bowl, mix together the balsamic vinegar, maple syrup, and 1 tbsp of oil and whisk it together using a fork. Add to the veg and leave to reduce for a further 3 minutes with no lid on, without stirring. Remove from the heat.
  8. Take the puff pastry and cut it to a shape slightly bigger than the frying pan. Carefully spread it with the cream cheese and sprinkle over some thyme.
  9. Place the puff pastry into the frying pan ensuring to cover the cooked veg with the cream cheese side touching the veg.
  10. Tuck in any extra pastry.
  11. Place into the oven at 180C and bake for 35-40 mins until the pastry is golden brown.
  12. Carefully remove from the oven. Place a wooden board or a large plate that is larger than the frying pan over the frying pan and in one quick and confident move, flip the frying pan so that the pastry is now on the baking tray and the veg is facing up.
  13. Sprinkle on a few sprigs of thyme and enjoy!
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