Tarte Tatin Raita and Yellow Beets
recipe

A delicious autumn upside-down tart featuring raita and yellow beets that brings beautiful color and sweetness. Perfect for fall celebrations or coffee breaks.
Preparation Time: 1 hour
Serving Size: 6-8 servings
Ingredients:
- 300 g raita and yellow beets
- 50 g butter
- 3 tbsp agave syrup
- 1 tsp salt
- 1 tsp black pepper
- 1 tsp fresh thyme (or ½ tsp dried)
- 1 ready-made puff pastry sheet
- 1 egg (for brushing)
Instructions:
1. Peel and slice the raita and yellow beets into thin rounds.
2. Melt the butter in a skillet over medium heat. Add the beet slices and cook for about 5-7 minutes until they are tender.
3. Stir in the agave syrup, salt, black pepper, and thyme. Cook for a few more minutes until the beets are beautifully caramelized.
4. Transfer the beets to an ovenproof dish and arrange them nicely.
5. Roll out the puff pastry slightly larger and cover the dish with the pastry. Trim any excess pastry from the edges.
6. Brush the pastry with the beaten egg and make a few slits in it for steam to escape.
7. Bake at 200°C (390°F) for about 25-30 minutes, or until the pastry is golden brown.
8. Remove the tart from the oven and let it cool for a moment. Carefully invert the tart onto a plate and serve warm.
Nutritional Information (per serving):
- Calories: 220 kcal
- Protein: 3 g
- Carbohydrates: 30 g
- Fat: 10 g
- Fiber: 2 g

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