Yesterday was a rough one.  My boys have just started pre-school which means 2 hours of freedom for moi 4 mornings a week – yay! Yesterday, however, the youngest twin terror had a fall at school and ended up having a breath holding spell.  He’s suffered from these since he was 6 months old but hasn’t had one in almost a 9 months, so we thought we were through them. When he suffers a sharp pain, he ends up getting so upset that he holds his breath until he passes out.  Then his body takes over and starts breathing for him, but its a scary minute or so and he comes out quite confused and upset – who would blame him!  So this was the first one he has had without me.  The teachers were amazing and did just what they were supposed to but still… I wasn’t there.  I know this is the first of many many many of these types of things.  But it was the first.  So I’m allowed to wallow in the guilt.

When we got home, we ended up staying in and cuddling on the couch all afternoon, which meant no trip to grocery store, leaving me without a whole lot of options for dinner.

Beetroot Tarte Tatin

Scanning my fridge, I found beetroot and puff pastry and some yummy blue cheese leftover from my Tartiflette last week.  I make a mean apple tarte tatin and I’ve been meaning to test out a beetroot one for a while, so last night was the night.  To be fair, I had never made this recipe before last night.  It was all an experiment!  I wanted to add some balsamic into the tarte but ended up forgetting to put it in.  But, I fixed it by creating a nice reduction to drizzle over which was just as delicious!

Beetroot Tarte Tatin

Savoury Spring Hand Pies


    For the Tarte
  • 3-4 large cooked and peeled beetroots cut into quarters
  • 2 red onions finely sliced
  • 2 tablespoons sugar
  • 3 tablespoons butter
  • pinch of salt and pepper
  • 1 roll of puff pastry rolled and cut to fit your oven proof pan
  • 2 handfuls of arugula for serving
    For The Crema
  • 80g Blue Cheese
  • 100g Creme Fraiche
    For the Balsamic Reduction
  • 1 cup Balsamic Vinegar
  • 1/4 cup honey


  1. Preheat your oven to 190C
  2. Cook your butter, sugar, beets and onions in a oven proof pan on the stove over medium heat until the beets and onions are nicely caramelized.
  3. Remove from the heat and place your puff pastry directly on top of the beets and fold under the edges.
  4. Put in the oven and cook until crisp and brown at the edges - around 40 minutes.
  5. Remove from the oven and let stand for 10 minutes before turning out onto a plate.
  6. Meanwhile, place balsamic vinegar and honey in a sauce pot and bring to a boil, then reduce to low and let simmer until it has reduces to 1/3 cup. About 10 minutes.
  7. Combine the cheese and creme fraiche in a bowl and mix with an electric mixer until smooth and creamy.
  8. To serve, top with crema and arugula and drizzle with balsamic reduction.
  9. Store leftovers (if there are any!) in an airtight container and reheat in the oven.