Jun Tanaka’s beetroot tarte tatin

Layered beetroot

Do you have specific dishes that you remember long after you tasted them? It wasn’t long ago since I was at The Ninth but the beetroot tarte tatin left a big impression and to be honest, a bit of a craving for more.

I had an idea of how it was cooked but I didn’t have to spend any more time thinking about it as I found the recipe in the foodism magazine. Foodism is a free magazine and I have never seen a hard copy but in the age of digital, here it is! Shared by the talented chef Jun Tanaka.


The original recipe is perfection Β but I have to admit I did make a few minor changes. I didn’t have honey so I used raw cane sugar and I added some chilli. I have to admit I did use ready made pastry as I was a little short of preparation time. Here is my version.


Boiled and peeled beetroots



Beetroot Tarte Tatin, a la chef Jun Tanaka

preparation time 5 minutes

cooking time 19 minutes

oven 180C or 356 F

serves 2-3 as a side dish


  • 1 sheet puff pastry
  • 3 boiled and peeled fresh beetroots
  • 1 1/2 dl or 3/4 cup red wine vinegar
  • 2 tbsp sugar
  • 1/2 tsp chilli flakes
  • 2 sprigs of thyme (I used dried but use fresh if available)
  • 15 gr butter

For garnish

  • a sprinkle of feta cheese
  • a sprinkle of pine nuts
  • fresh coriander

Melt the butter and add sugar, chilli flakes and red wine vinegar in an oven proof pan. Reduce until about half or slightly less, it should start getting a slight syrupy consistency. Add the thyme.

Place the beetroot quarters on top.




Last place a round of the puff pastry on top. Cut an opening with a sharp knife in the middle to let out steam. Bake in the oven until the pastry is cooked through, it took about 19 minutes.

Remove from the oven and let cool slightly. Turn over and add the garnish, feta cheese, pine nuts and the coriander.






This was my first try, I will add a little more chilli next time but that is just my preference and it is a brilliant recipe. A savoury tart is my new favourite and I can’t wait to try it with other vegetables.


This was so good I am bringing it to Angies’ Fiesta Friday. Co hosted by Juhls, The Not so Creative Cook and Aspara, Eating Well. If you have cooked or is just looking for inspiration come and join us!













29 Responses to “Jun Tanaka’s beetroot tarte tatin”
  1. Jhuls says:

    Beetroot has many amazing benefits. I love them when they are pickled, but this dish of yours is so beautiful and sounds so fabulously good. Thank you for bringing this at this week’s FF. πŸ™‚

    • petra08 says:

      hi Juhls
      Thank you for your lovely comment. I prefer beetroots raw grated or very thinly sliced rather than cooked but this was irresistible. Happy FF πŸ™‚

  2. apsara says:

    That is a beautiful dish, with the rich color of beets complementing the puff pastry and feta cheese. I love beets and you have taught me one more delicious way to have them. Thank you for bringing this to FF!

    • petra08 says:

      hi Aspara
      Thank you so much. I agree, beets have a wonderful colour and they work so well with feta and the pastry. Happy FF πŸ™‚

  3. trucvert says:

    Beetroot tarte tatin! Oh my, that is a wonderful idea. I think we’ll be baking this one for sure πŸ™‚

  4. chefjulianna says:

    Oh so yummy, Petra! As usual, you are dishing up something that I would just love to make! I adore beets, so I will surely have to try this recipe! πŸ˜€

    • petra08 says:

      hi Julianna
      I was thinking of making it again this weekend and came up with the (not so inventive) thought of slicing the beets instead! It is an absolute favourite here already so lots of experimenting to do with this recipe! Have a great weekend!

  5. Suchitra says:

    What a healthy, colorful, creative dish this is! I most definitely will try this! I wish I could taste it! Is it a side-dish?

    • petra08 says:

      hi Suchitra
      I agree with you, beetroots have a beautiful colour! It was served as a side dish but with a side salad it could be a light dish I am sure πŸ™‚

  6. Tony says:

    Yum! As most folks know, I am a meat guy but I also LOVE beets. This is such an easy to make recipe I am gonna give it a shot here soon. I may just have to add bacon though. πŸ™‚ Thanks for the inspiration!

    • petra08 says:

      hi Tony
      Beets are delicious! Hmm.. bacon? Well it is pretty good with most things. Let me know how it goes! πŸ™‚

  7. Oh man. This is so cute! I’ve never really seen a beet recipe that has called out to me but this does. Looks great!

  8. Hilda says:

    A savoury tarte tatin with beets and feta is a great idea. I look forward to trying it!

    • petra08 says:

      hi Hilda
      I hope you will like it! I think goats cheese would be nice as well and I will try hazelnuts next time πŸ™‚

  9. Aruna says:

    It was the picture of the beets that caught my eye. Lovely dish. Happy FF!

  10. weebluemixer says:

    This looks really yummy and so easy to make too!

    • petra08 says:

      hello! This is a crowd pleaser and I bet even for those who are not in to beets too much! It will be a regular in my house! πŸ™‚

  11. This looks so beautiful Petra! I had a beet tarte tatin once and have been wanting to try it at home ever since! Yours looks absolutely gorgeous, and i’ll definitely try this πŸ™‚

  12. This looks really beautiful, I will HAVE to try it, thank you πŸ™‚

  13. Hi, Fab blog! I have just set up mine, but still in the very early stages! Just making efforts to link in with fellow bloggers to improve our followers and get the word out there for us both. Beetroot is a fab product! There is a picky on my first blog of a beetroot dish and just shows what can be done! I would appreciate you having a peek at my blog, as I have just published my first post. Feel free to like, comment, follow or just take a peek. Thank you πŸ™‚

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