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

Some time ago we shared the onion tarte 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 endive tarte tatin and goat cheese or roquefort (with a touch of wine, it's delicious!), and you definitely have to make this vegetable tatin. The guests go "Wow!" before this spectacle of colors in a cake that every bite tastes like glory.

You will only have to cook the onion and other vegetables first, over low heat until they begin to caramelize, in the same tarte tatin casserole, then add a sheet of puff pastry or enzyme breeze dough and bake. Yes, it's as easy as I tell it, that's why I like it so much: a recipe with very little complication but with great results in presentation and flavor. You dare?

Vegetable tarte tatin

Le Creuset iron tart tatin tray


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


  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 strips 2 cm wide.
  5. Cut the zucchini into slices a little less than 1 cm thick.
  6. Pour the two tablespoons of oil into the Le Creuset tarte tatin casserole and heat over medium heat. Add the red onion and let it start to brown. When something tender is observed, add the garlic.
  7. Brown over low heat for a couple more minutes and add the red pepper. Let it brown over low heat (you can add one or two more spoons of oil if you see it necessary) and when you notice that it has lost some firmness and a more tender point and something golden is appreciated, add the zucchini.
  8. Add salt and pepper and fry for another 3 or 4 minutes.
  9. Add the red wine vinegar and sugar. Cook until the juices become 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 somewhat thicker.
  12. Bake at medium height of the oven, for about 25 minutes or until you observe the dough made, swollen and golden.
  13. Remove from the heat, leave a few minutes for it to lose its most intense heat and, carefully, place a large serving plate on top of the casserole and invert it, to remove the tarte tatin upside down (thus leaving the vegetables on top of the puff pastry). .
  14. Dice or crumble cheese and sprinkle on top of pie just before serving (while still warm).


  • This cake is very tasty served hot, but tempered you will enjoy it 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.
  • 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 little so that, even after baking, they appear 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, so that they are more tender in the first steps, before adding the sugar.
  • The tarte tatin tray is a vitrified enameled iron casserole, just like a cocotte, skillet pan or Le Creuset grill. So you can use it in your day to day not only to make tarte tatin, but as a griddle or pan on the stove 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 terrific piece!

Vegetable tarte tatin recipe

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