Upside-Down Roasted Beet, Caramelized Onion and Halloumi Tart with Thyme Crust

Name: Upside-Down Roasted Beet, Caramelized Onion and Halloumi Tart with Thyme Crust
Prep time: 25 min
Cook time: 55 min
Total time: 80 min
Yield: 4
Cuisine: Fusión mediterránea
Ingredients: 14 oz medium beets; 10.5 oz yellow onions; 7 oz halloumi cheese; 9 oz puff pastry; 2 tbsp olive oil; 1.5 tbsp butter; 1 tbsp honey; 1 tbsp balsamic vinegar; 2 tbsp fresh thyme; 2 tsp Dijon mustard; 3/4 tsp salt; 1/2 tsp black pepper; 1 tbsp all-purpose flour

An original vegetarian savory tart with an upside-down base of roasted beets and caramelized onions, topped with golden halloumi and a crisp thyme-scented crust. It combines earthy sweetness, salty notes, and a golden texture perfect for lunch or dinner.

25 minPrep

55 minCook

80 minTotal

4Servings

Vegetarian

Ingredients

Adjust servings

400 g medium beets (peladas and cut sliced finas)
300 g yellow onions (en plumas finas)
200 g halloumi cheese (1/3 inch)
250 g puff pastry (1 slice redonda or cuadrada)
30 ml olive oil (divided)
20 g butter (for caramelizar)
15 ml honey (for the cebollas)
15 ml balsamic vinegar (for desglasar)
8 g fresh thyme (leaves separadas, divided)
10 g Dijon mustard (for brush the base)
4 g salt (or to taste)
2 g black pepper (freshly ground)
8 g all-purpose flour (for espolvorear the superficie)

Nutrition facts

per serving

458 kcal

Calories

13 g

Protein

33 g

Carbs

30 g

Fat

4 g

Fiber

29 g

Net carbs

Approximate nutritional information. Estimated from the recipe’s ingredients and amounts, using standard reference nutrition values. It may vary with brands, sizes and cooking method. For guidance only; not a substitute for medical or dietary advice.

Allergens

GlutenDairyMustard

Instructions

1
1. Preheat the oven to 220°F / 105°C only to slightly soften the pastry if it is very cold for 3 minutes, then remove it. Then set the oven to 400°F / 200°C for the main baking.
2
2. Place the beet slices in a bowl with 1 tbsp / 15 ml olive oil, 1/4 tsp salt, and a pinch of black pepper. Toss well to coat.
3
3. Spread the beets on a tray and roast at 400°F / 200°C for 15 minutes, until they start to soften but still hold their shape. Set aside.
4
4. Meanwhile, heat a wide skillet over medium heat. Add the butter and 1 tbsp / 15 ml olive oil. Add the onions, the remaining salt, and some black pepper. Cook for 12 minutes, stirring, until softened.
5
5. Add the honey, half of the fresh thyme, and the balsamic vinegar to the onions. Cook 6 to 8 minutes more until caramelized and jammy, with no excess liquid. Remove from the heat.
6
6. In a clean skillet, sear the halloumi slices for 1 to 2 minutes per side over medium heat, without extra fat if using a nonstick pan. Set aside.
7
7. Lightly flour the work surface with the all-purpose flour and gently roll the puff pastry into a disk or rectangle slightly larger than your pan.
8
8. Brush the bottom of a tart pan or oven-safe skillet about 24 cm / 9.5 inches wide with Dijon mustard. Spread the caramelized onions evenly over it.
9
9. Arrange the roasted beet slices over the onions, slightly overlapping them. Add the seared halloumi on top and sprinkle with the remaining fresh thyme and an extra pinch of black pepper.
10
10. Cover the filling with the puff pastry and tuck the edges down around the filling. Prick the top a couple of times to let steam escape.
11
11. Bake the tart at 400°F / 200°C for 25 to 28 minutes, until the pastry is puffed and deeply golden.
12
12. Let rest for 5 minutes out of the oven. Run a knife around the edge, place a large plate on top, and carefully invert to serve the tart warm or hot.

Chef tips

If the beets are very large, cut them into thin half-moons so they cook evenly. Pat the halloumi dry before searing for better browning.

Substitutions

You can replace halloumi with firm panela cheese or baked feta, though the texture will change. Honey can be swapped for maple syrup for a different note. If you do not have fresh thyme, use 1 tsp dried thyme.

What I used to make it

Generic kitchen tools that work for this recipe. You don’t need to buy anything to make it.

Illustrative image
Cosori Pro LE 5 Qt Air Fryer
Browning and baking with little oil
- Browns food with very little oil
- Handy for vegetables, chicken and reheating
- Check the basket capacity
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Illustrative image
T-fal Ultimate Hard Anodized 12" Non-Stick Pan
Eggs, omelets and stir-fries
- Eggs and omelets that don’t stick
- Comfortable, sturdy handle
- Use wooden or silicone utensils
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Illustrative image
Victorinox Fibrox Pro 8" Chef’s Knife
Chopping, slicing and cutting strips
- The knife I use most when cooking
- Chops, slices and cuts into strips
- Keep it sharp and hand-dry it
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