Jun Tanaka’s beetroot tarte tatin

Posted by petra08 on March 11, 2016 · 29 Comments 

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  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

Ingredients

• 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!

 

 

 

 

 

 

 

 

 

 

 

 

Filed under Allotment/Veg, Beetroot, Cheese, Chilli, Feta cheese, Herbs, Recipe, Side dish, Vegetarian · Tagged with beetroot tarte tatin, Chef Jun Tanaka, puff pastry, Red wine vinegar, The Ninth London