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Glossy balsamic beet and red onion upside-down tart, inverted to reveal caramelized beet slices on a golden crust.

Balsamic Beet & Red Onion Upside-Down Tart

A savory beet and red onion tart glazed with balsamic vinegar and brown sugar, baked upside-down for a dramatic presentation.
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Prep Time 15 minutes
Cook Time 45 minutes
Total Time 1 hour
Course Appetizer, Side Dish
Cuisine Mediterranean, Vegetarian
Servings 4 servings
Calories 390 kcal

Ingredients
  

Main Ingredients

  • 2 tbsp light brown sugar
  • 1/4 cup balsamic vinegar
  • 2 1/2 tbsp unsalted butter
  • 1 red onion, sliced into rounds or half-moons
  • 1 1/3 lb beets, peeled and sliced
  • 1 9-in pie crust (store-bought or homemade)
  • Salt and black pepper, to finish

Optional Ingredients

  • Fresh thyme leaves (adds a savory herbal note)
  • Crumbled goat cheese or feta (for serving)
  • Toasted walnuts or pistachios (adds crunch)
  • Arugula or mixed greens (to turn it into a full meal)
  • A drizzle of extra balsamic at the end (for extra shine)

Instructions
 

Preparation

  • Preheat your oven to 350°F (180°C).
  • If using a tart pan, set it on a baking sheet for easier handling.
  • Peel the beets and slice them into thin rounds, aiming for about 1/8 inch (3 mm).
  • Slice the red onion into rounds or half-moons.
  • Keep your pie crust chilled until you’re ready to place it on the tart.
  • Tip: Beets stain. Use gloves or rub a little oil on your hands before slicing.

Mixing / Assembling

  • Create a balsamic-brown sugar-butter glaze on low heat.
  • Place a skillet over low heat and add butter, brown sugar, and balsamic vinegar.
  • Stir gently until the butter melts and sugar dissolves, then simmer for about 5 minutes until slightly thicker.

Cooking / Baking

  • Add sliced red onion and beets to the pan on very high heat; cook for about 10 minutes, stirring to coat.
  • Spoon the beet-and-onion mixture into the tart pan, arranging beets in a single layer.
  • Scrape any remaining glaze and drizzle over the vegetables.
  • Cover with the crust, prick with a fork, and bake for 30 minutes until golden.

Resting / Finishing

  • Remove from the oven and let it rest for 5–10 minutes.
  • Invert onto a serving platter and finish with salt and black pepper to taste.
  • Add optional toppings like thyme leaves, goat cheese, or nuts.

Notes

The glaze must be thick enough to coat vegetables. Slice beets thin for best results. Allow it to rest before inverting to prevent slipping.
Keyword balsamic vinegar, beet tatin, savory tart, upside down tart, vegetable tart