I’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.
I’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.
Tatin de légumes (Vegetable tarte tatin)
Easy savoury tarte tatin
- 2-3 medium tomatoes, thickly sliced (1cm wide)
- 1 small aubergine, sliced (approx 1/2 cm wide)
- 2 small zucchini, sliced (apron 1/2 cm wide)
- olive oil
- Herbes de Provence (optional)
- 1 roll puff-pastry (mine was 230g)
- Pre-heat oven to 400˚F.
- Line a baking tray with parchment or tin foil.
- Lightly oil a non-stick tart pan (I used a 25cm in diameter size).
- Place the tomato, aubergine and zucchini slices in one layer on the baking tray,
- Drizzle the olive oil over the vegetables, season with salt, pepper and Herbes de Provence (if using).
- Roast the vegetables for approximately 30 minutes. They will be starting to soften but still a little firm.
- Place the vegetables evenly and snugly into the tart pan.
- Unroll the puff pastry and cover the vegetables. Carefully tuck the edges of the pastry in under the vegetables.
- Bake at 400˙F for 30-35 minutes - the pastry will have browned a little on top.
- Remove pie tin from oven and allow to cool for a few minutes on a cooling rack.
- Place a plate larger than the tart pan over the top of the pan.
- Carefully flip the pan over.
- Can be eaten warm or at room temperature.
For 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!
Sending this over to Ren Behan’s Simple and in Season for July/ August 2015!