French Fridays: Tatin de légumes (Vegetable tarte tatin)

Tatin de legumes on eatlivetravelwrite.comI’ve been in France just over a week now and have managed to hook up my phone/ Internet and TV services (anyone who lives or who has lived in France will know that this is a major accomplishment!) which is making blogging a lot easier! I also had the pleasure of spending a few days with a good friend from home, Alicia and we managed a few very fine meals while she was here. One of my favourite things that I enjoyed over the past week was a vegetable tarte tatin.

Vegetable tatin at Auberge de Fources on eatlivetravelwrite.comI’ve eaten this before at the Auberge de Fourcès and meant to make a version myself last year but didn’t end up doing so. As soon as I had a bite last week, I knew it would be on my “to make SOON” list so here it is for this week’s French Friday!  It’s very easy to make (I used store bought (all butter) puff pastry) and you can use any vegetables you have on hand – this version is quite simple with just zucchini, eggplant and tomatoes but it was mighty tasty.

Vegetable tarte tatin in progress on eatlivetravelwrite.comSuper easy to prepare – this took just over an hour

Tarte Tatin with vegetables on eatlivetravelwrite.comFor a “first go” this was very successful. The pastry to topping ratio was perfect (you don’t want to load it down too much, otherwise the pastry will go soggy) and it was excellent warm, at room temperature and even re-heated the next day. When it’s not so hot, I might even give this a go with home-made (rough) puff pastry but for now, the availability of excellent quality all-butter puff pastry means this will be on my menu often this summer!

Yield: 4

Tatin de légumes (Vegetable tarte tatin)

Tatin de legumes on

Easy savoury tarte tatin

Prep Time 30 minutes
Cook Time 30 minutes
Total Time 1 hour


  • 2-3 medium tomatoes, thickly sliced (1cm wide)
  • 1 small aubergine, sliced (approx 1/2 cm wide)
  • 2 small zucchini, sliced (approx 1/2 cm wide)
  • olive oil
  • flaky sea salt
  • freshly ground black pepper
  • Herbes de Provence (optional)
  • 1 roll puff-pastry (mine was 230g)


  1. Pre-heat oven to 400˚F.
  2. Line a baking tray with parchment or tin foil.
  3. Lightly oil a non-stick tart pan (I used a 25cm/10-inch pan).
  4. Place the tomato, aubergine and zucchini slices in one layer on the baking tray,
  5. Drizzle the olive oil over the vegetables, season with salt, pepper and Herbes de Provence (if using).
  6. Roast the vegetables for approximately 30 minutes. They will be starting to soften but still a little firm.
  7. Place the vegetables evenly and snugly into the tart pan.
  8. Unroll the puff pastry and cover the vegetables. Carefully tuck the edges of the pastry in under the vegetables.
  9. Bake at 400˙F for 30-35 minutes - the pastry will have browned a little on top.
  10. Remove pie tin from oven and allow to cool for a few minutes on a cooling rack.
  11. Place a plate larger than the tart pan over the top of the pan.
  12. Carefully flip the pan over.
  13. Can be eaten warm or at room temperature.

Recommended Products

As an Amazon Associate and member of other affiliate programs, I earn from qualifying purchases.

did you make this recipe?

please leave a comment or review on the blog or share a photo and tag me on Instagram @eatlivtravwrite !

Simple and in Season on


Sending this over to Ren Behan’s Simple and in Season for July/ August 2015!




18 thoughts on “French Fridays: Tatin de légumes (Vegetable tarte tatin)”

  1. Looks so delicious and easy. Need to do this to showcase my Romas on the way, Japanese Eggplant, Zucchini and Yelliw necks. I am making my way through a case of chilled Roses this hot SoCal summer—so the tarte tatin is a perfect pairing. Thanks for the recipe!

  2. I admired your tart on Instagram and I’m so glad you worked out the recipe and shared. I have to wait a few weeks for really fresh eggplant and tomatoes to available but I’m looking forward to making this later this summer. It will bring a breath of French summer to New England.

    • The great thing is this works with veggies that aren’t even that ripe because they are roasted so having a firmer texture to start with helps keep them together when they cook! That said, very ripe veggies would be wonderful!

  3. Now shouldn’t these be named “French Fridays Inspired by Dorie”? 😉

    Hey everyone: a whole new set of summer PROPS from Nerac! How exciting…

  4. This is just so summery, Mardi. Love how it’s so easy and delicious too. Perfect for a lazy summer evening with a good bottle. Well done on the internet accomplishments. We spent most of Saturday with connection problems so glad to hear at least you’ve been successful! Look forward to seeing you soon!

  5. Still makes me smile to see you keeping the theme alive. I still have to find my writing mojo – I have about 6 TWD recipes (both BwJ and BCM) in the wings waiting for a write up.


Leave a Comment

This site uses Akismet to reduce spam. Learn how your comment data is processed.

Skip to Recipe