Make The Ninth's beetroot tarte tatin

Served with crumbled feta and pine nuts, this flan from The Ninth is a fresh and delicious veggie-friendly starter

The Ninth beetroot tart

Makes 1

Preparation time 20 mins

Cooking time 20 mins

Not been to The Ninth yet? We highly recommend you get yourself down there. But if that fails, here's the recipe for chef-patron Jun Tanaka's beetroot tarte tatin.


  • 2 sprigs of thyme
  • 3 cooked beetroots, cut into quarters
  • 1 circular puff pastry sheet (12cm diameter)
  • 25g unsalted butter
  • 10g feta cheese
  • 5g toasted pine nuts
  • Handful spinach leaves
  • 3 tbsp honey
  • 150ml red wine vinegar

Special equipment

  • Cast-iron blini pan (12cm)


  1. Place the honey and red wine vinegar in the pan and bring to the boil. Reduce the mixture by half and take off the heat once ready.
  2. Take the blini pan and smear butter in the centre and around the edges, adding 2 tbsp of the reduced honey and red wine vinegar mixture and two sprigs of thyme.
  3. Lie the beetroot quarters on top of the butter and honey mixture in a fan shape, laying the puff pastry circle over the top.
  4. Tuck in the edges of the pastry using the back of a spoon and make a small hole in the centre of the pastry using a sharp knife.
  5. Place in a pre-heated oven for 14 minutes at 180ºC, then remove to cool.
  6. In a pan, melt the butter over heat, add the spinach and cook until soft.
  7. To serve, spoon the cooked spinach onto a plate, tip the tarte tatin on to the plate, on top of the cooked spinach. Sprinkle with crumbled feta and toasted pine nuts.