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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…

Tatin de légumes (Vegetable tarte tatin)

Prep Time 30 mins
Cook Time 35 mins
Total Time 1 hr 5 mins

Easy savoury tarte tatin

Serves 4     adjust servings

Ingredients

  • 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
  • salt
  • pepper
  • Herbes de Provence (optional)
  • 1 roll puff-pastry (mine was 230g)

Instructions

  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 in diameter size).
  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.

by

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!

Follow along my adventures in France on Instagram or Flickr!

Simple and in Season on renbehan.com

 

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

 

 

The Canning Kitchen book cover

 

 

 

Canadian readers: Win a copy of The Canning Kitchen – closes July 5th 2015 6pm EST. Details herefollow.

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18 Responses to French Fridays: Tatin de légumes (Vegetable tarte tatin)

  1. Barbara (Writebiz) July 3, 2015 at 08:02 #

    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. Betsy July 3, 2015 at 10:49 #

    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.

    • Mardi Michels July 5, 2015 at 12:09 #

      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. Mr. Neil July 3, 2015 at 15:38 #

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

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

    • Mardi Michels July 5, 2015 at 12:08 #

      Yes although I am sure I will get bored of the limited props by the end of the summer!

  4. Cakelaw July 3, 2015 at 18:45 #

    Seriously yum!

  5. Jill Colonna July 6, 2015 at 03:29 #

    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!

    • Mardi Michels July 7, 2015 at 02:03 #

      So glad you made and enjoyed this, Jill! And yes, it’s perfect to pair with rosé!

  6. Cher July 6, 2015 at 07:40 #

    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.

    • Mardi Michels July 7, 2015 at 02:02 #

      I totally understand what you mean about losing mojo. I still feel a little lost sans FFWD!

  7. Nana July 7, 2015 at 16:44 #

    I am looking forward to trying this one Mardi, looks super delicious.

  8. jeanie July 8, 2015 at 09:38 #

    This sounds absolutely terrific, Mardi — and yes, surprisingly easy. I’m bookmarking this and adding you to my Bloglovin’ list, too!

    I’m also joining in Paris in July. Here’s my current post — http://themarmeladegypsy.blogspot.com/2015/07/magical-montmartre.html — and I hope you’ll stop by if you haven’t already! (I don’t recognize your name from comments so far!)

    • Mardi Michels July 15, 2015 at 05:58 #

      Yes it’s a great warm weather dish for sure. Hope you enjoy if you do make it!

  9. Coco in the Kitchen July 8, 2015 at 15:30 #

    Gorgeous. I could easily become vegetarian on food like this!

  10. Margaret @approachingfood July 8, 2015 at 17:54 #

    Oooh, that looks DELICIOUS! What did you sprinkle on top in the second photo? Bread crumbs? They look so good! I just might try this myself!

    • Mardi Michels July 9, 2015 at 05:21 #

      That was not the one I made in the second photo but yes, I think it’s probably breadcrumbs….

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