Yes, apart from making apple tatin, pear tatin, plum tatin and many other delicious fruit tarts, you can also make savoury tarte tatin . Today I am bringing you this vegetable tarte tatin - it tastes delicious and makes a wonderful first course or dinner, both for those who prepare it and for those who enjoy it.
Some time ago we shared the recipe for onion tarte tatin that caught your attention (I highly recommend it, by the way); on a few occasions I have told you how much I like endive and goat cheese or Roquefort tarte tatin (with a touch of wine, it's a delight!), and you definitely have to make this vegetable tatin. Guests go "Wow!" at this spectacle of colours in a tart that tastes heavenly in every bite.
You just have to cook the onion and other vegetables first, over a low heat until they start to caramelise, in the same tarte tatin casserole, then add a sheet of puff pastry or shortcrust pastry and bake. Yes, it's as easy as I say, which is why I like it so much: a very easy recipe but with a great result in presentation and flavour. Are you up for it?
Le Creuset cast iron tarte tatin pan
Ingredients
- 2 or 3 tbsp olive oil
- 1 large red onion
- 2 large garlic cloves
- 2 red peppers
- 450 g of courgettes
- 1 ½ tbsp red wine vinegar
- 2 tbsp brown sugar
- 300 g cherry tomatoes
- 1 ½ tablespoon chopped fresh parsley
- 1 ½ tablespoon fresh oregano, chopped
- Salt
- Ground black pepper
- 1 chilled round sheet of puff pastry
- 150 g (1/2 cup) feta or mozzarella cheese
Preparation
- Preheat oven to 200ºC.
- Chop the onion.
- Peel and finely chop the garlic (ideally with a garlic press).
- Cut the red peppers lengthwise into 2cm wide strips.
- Cut the courgettes into slices a little less than 1 cm thick.
- Pour the two tablespoons of oil into the Le Creuset tarte tatin casserole and heat over medium heat. Add the red onion and allow it to start to sauté. When it looks slightly tender, add the garlic.
- 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 tablespoons of oil if you see it necessary) and when you see that it has lost some of its firmness and is more tender and slightly golden, add the zucchini.
- Add salt and pepper and sauté for another 3 or 4 minutes.
- Add the red wine vinegar and sugar. Cook until the juices become syrupy.
- Remove from heat and add the tomatoes and herbs.
- Let it cool down and spread the dough into a circle, covering all the vegetables and folding the edges inwards, so that the entire perimeter is a little thicker.
- Bake in the middle of the oven for about 25 minutes or until the dough is done, puffed and golden.
- Remove from the heat, allow a few minutes for it to cool down, then carefully place a large serving plate on top of the casserole and invert it to remove the inverted tarte tatin (leaving the vegetables on top of the puff pastry).
- Dice or crumble the cheese and sprinkle over the pie just before serving (while it is still slightly warm).
Grades
- This cake is delicious served warm, but you will also enjoy it warm.
- For the recipe we have basically used onion, pepper, zucchini and tomatoes, but you can use other vegetables or change them to your taste: with red pepper, zucchini and eggplant it is delicious, or with onion, asparagus and green peppers, you can choose to use broccoli, carrot, pumpkin, mushrooms... That is why it is an ideal recipe, because you can make it to your taste or as a resource to use what you have in the refrigerator.
- Cooking begins on the stove and we leave the vegetables still firm, because the idea is to finish cooking them in the oven. Despite this, in this recipe I like to cook them little so that, even after cooking in the oven, they still look firm (I think it is delicious to appreciate them in every bite when enjoying this tart for dinner), but if you prefer them to be as tender as possible, you just have to cook them on a low heat for a longer time on the stove, so that they are more tender in the first steps, before adding the sugar.
- The tarte tatin pan is a vitrified enamelled cast iron casserole dish, just like a Le Creuset cocotte, skillet or grill pan. So you can use it in your daily life not only to make tarte tatin, but also as a griddle or frying pan on the stove or as a casserole dish to roast meat, fish and vegetables in the oven whenever you feel like it. From meat to cakes, you can cook in it whatever you like. It's a great piece!
