Yes, apart from making apple tatin, pear tatin, plum tatin and so many other delicious fruits, you can make savory tart tatin . Today I come with this vegetable tart tatin - it tastes delicious and becomes a wonderfully appreciative first course or dinner, for those who prepare it and for those who enjoy it.

Some time ago we shared the onion tart tatin recipe that caught your attention (I highly recommend it, by the way); On a few occasions I have told you about how I like the endive and goat cheese or Roquefort tart tatin (with a touch of wine, it is a delight!), and without a doubt you have to make this vegetable tatin. Guests go "Wow!" before that spectacle of colors in a cake that each bite tastes like glory.

All you have to do is cook the onion and other vegetables first, over low heat until they start to caramelize, in the same tarte tatin pan, then add a sheet of puff pastry or enzyme shortcrust pastry and bake. Yes, it's as easy as I say it is, that's why I like it so much: a recipe with very little complication but with a great result in terms of presentation and flavor. You dare?

Le Creuset Iron Tart Tatin Tray

Ingredients

• 2 or 3 tbsp olive oil
• 1 large red onion
• 2 large garlic cloves
• 2 red bell peppers
• 450 g courgettes
• 1 ½ tbsp red wine vinegar
• 2 tbsp brown sugar
• 300g cherry tomatoes
• 1 ½ tablespoons chopped fresh parsley
• 1 ½ tablespoons fresh oregano, minced
• Salt
• ground black pepper
• 1 refrigerated round sheet of puff pastry
• 150g (1/2 cup) feta or mozzarella cheese

Preparation

1. Preheat the oven to 200ºC.
2. Chop the onion.
3. Peel and finely chop the garlic (ideally with a garlic press).
4. Cut the red peppers lengthwise, making 2 cm wide strips.
5. Cut the courgettes into slices a little less than 1 cm thick.
6. Apply the two tablespoons of oil in the Le Creuset tarte tatin casserole and heat over medium heat. Add the red onion and let it begin to soften. When you see something tender, add the garlic.
7. Brown over low heat for a couple more minutes and add the red pepper. Let it brown over a low heat (you can add one or two more tablespoons of oil if necessary) and when you notice that it has lost some firmness and a more tender and slightly golden point is appreciated, add the zucchini.
8. Season with salt and pepper and fry for another 3-4 minutes.
9. Add the red wine vinegar and sugar. Cook until juices turn syrupy.
10. Remove from heat and add the tomatoes and herbs.
11. Let it lose heat and spread the dough in a circle, covering all the vegetables and folding the edges inwards, so that the entire perimeter is slightly thicker.
12. Bake at medium height of the oven, for about 25 minutes or until you see the dough done, puffed up and golden brown.
13. Remove from the heat, leave for a few minutes to lose the most intense heat, and carefully place a large serving plate on top of the casserole and invert, to extract the inverted tarte tatin (thus leaving the vegetables on top of the puff pastry) .
14. Dice or crumble the cheese and spread it over the pie just before serving (while it's still warm).

Grades

• This cake is very delicious served hot, but you will enjoy it tempered too.
• For the recipe we have basically used onion, pepper, zucchini and tomatoes, but you can use other vegetables or change them to your liking: with red pepper, zucchini and aubergine it is delicious, or with onion, asparagus and green peppers, you can choose to use broccoli, carrot, pumpkin, mushrooms... That's why it's an ideal recipe, because you can make it to your liking or as a resource to use what you have in the fridge.
• The cooking begins on the fire and we leave the vegetables still firm, because the idea is that they finish cooking in the oven. In spite of this, in this recipe I like to make them a little so that, even after cooking in the oven, they remain firm (I think it is delicious to appreciate them in each bite when enjoying this cake for dinner), but if you prefer that they remain of the most tender you just have to make them over low heat for a longer time on the fire, so that they are more tender in the first steps, before adding the sugar.
• The tarte tatin tray is a vitreous enameled iron pan, just like a Le Creuset cocotte, skillet or grill. So you can use it in your day-to-day life not only to make tarte tatin, but also as a griddle or frying pan or as a casserole to roast meat, fish and vegetables in the oven whenever you feel like it. From meat to biscuits, you can cook whatever you want in it. It's a great piece!