“Tarte Tatin aux Légumes, a rustic and delightful twist on the classic French upside-down tart, brings the garden to your table with its caramelized vegetables. Traditionally sweet, this savory version features a medley of seasonal produce, such as bell peppers, zucchini, and eggplant, beautifully arranged and baked to perfection. The vegetables become tender and infused with a deep, natural sweetness, all atop a crisp pastry base. This Vegetable Tartine is a feast for the eyes and a celebration of flavors, making it a perfect dish to enjoy any time of the year.
AuthorJulia ForesekCategoryAppetizers & Starters, Baking & Pastries, French, VegetarianDifficultyIntermediatePreheat and Prepare:
Preheat the oven to 400°F (200°C).
Roll out the puff pastry to fit a 9-inch (23 cm) round baking dish or cast-iron skillet. Prick the pastry with a fork and set aside.
Caramelize the Vegetables:
In a large skillet, heat the olive oil over medium heat. Add the onions, peppers, zucchini, and eggplant. Cook until they start to soften.
Add balsamic vinegar and brown sugar, stirring until the vegetables are coated and caramelized. Season with salt and pepper.
Assemble the Tarte:
Arrange the caramelized vegetables in the bottom of the baking dish or skillet. Ensure the surface is covered evenly.
Carefully place the puff pastry over the vegetables, tucking the edges down around the vegetables.
Bake:
Bake in the preheated oven for 20-25 minutes or until the pastry is golden and puffed.
Serve:
Remove from the oven and let it cool for a few minutes. Place a large plate over the skillet and carefully invert the tarte onto the plate. Garnish with fresh thyme or rosemary.
Ingredients
Directions
Preheat and Prepare:
Preheat the oven to 400°F (200°C).
Roll out the puff pastry to fit a 9-inch (23 cm) round baking dish or cast-iron skillet. Prick the pastry with a fork and set aside.
Caramelize the Vegetables:
In a large skillet, heat the olive oil over medium heat. Add the onions, peppers, zucchini, and eggplant. Cook until they start to soften.
Add balsamic vinegar and brown sugar, stirring until the vegetables are coated and caramelized. Season with salt and pepper.
Assemble the Tarte:
Arrange the caramelized vegetables in the bottom of the baking dish or skillet. Ensure the surface is covered evenly.
Carefully place the puff pastry over the vegetables, tucking the edges down around the vegetables.
Bake:
Bake in the preheated oven for 20-25 minutes or until the pastry is golden and puffed.
Serve:
Remove from the oven and let it cool for a few minutes. Place a large plate over the skillet and carefully invert the tarte onto the plate. Garnish with fresh thyme or rosemary.
Notes
Perfect Wine Pairing:
- Chardonnay: A crisp Chardonnay with moderate oakiness can complement the sweetness of the caramelized vegetables and the buttery puff pastry.
- Alternative: A Viognier or a light-bodied Syrah can pair well, offering floral or fruity notes that balance the state’s savory aspects.
