Yes, besides making apple tatin, pear, plum and so many other delicious fruit tatins, you can make savory tatin tart. Today I bring this vegetable tatin tart - it tastes delicious and becomes a wonderfully appreciated starter or dinner, for both the cook and the guest.
A while ago we shared the onion tatin tart recipe that caught your attention (I highly recommend it, by the way); on some occasions I've told you how I like endive and goat cheese or roquefort tatin (with a splash of wine, it's a delight!), and you definitely must make this vegetable tatin. Guests go "Wow!" at that spectacle of colors on a tart where every bite tastes heavenly.
You’ll just need to first cook the onion and other vegetables over low heat until they start to caramelize, in the same tarte tatin pan, then add a griddle of puff pastry or shortcrust pastry on top and bake. Yes, it’s as easy as I say, that’s why I like it so much: a recipe with very little fuss but with an excellent result in presentation and flavor. Are you in?
Le Creuset iron tatin tart pan
Ingredients
- 2 or 3 tbsp olive oil
- 1 large red onion
- 2 large garlic cloves
- 2 red bell peppers
- 450 g zucchini
- 1 ½ tbsp red wine vinegar
- 2 tbsp brown sugar
- 300 g cherry tomatoes
- 1 ½ tbsp chopped fresh parsley
- 1 ½ tbsp fresh oregano, chopped
- Salt
- Ground black pepper
- 1 round refrigerated sheet of puff pastry
- 150 g (1/2 cup) feta or mozzarella cheese
Preparation
- Preheat the oven to 200 ºC.
- Chop the onion.
- Peel and very finely chop the garlic (ideally with a garlic press).
- Cut the red bell peppers lengthwise into strips about 2 cm wide.
- Cut the zucchinis into slices just under 1 cm thick.
- Apply the two tablespoons of oil to the Le Creuset tatin tart pan and heat over medium heat. Add the red onion and let it begin to soften. When it appears somewhat tender, add the garlic.
- Brown over low heat for a couple more minutes and add the red pepper. Let it brown slowly (you can add one or two more tablespoons of oil if you think it's necessary) and when you see it has lost some firmness and looks a bit more tender and slightly golden, add the zucchini.
- Season with salt and pepper and sauté for another 3 or 4 minutes.
- Add the red wine vinegar and the sugar. Cook until the juices become syrupy.
- Remove from the heat and add the tomatoes and herbs.
- Let it cool slightly and roll out the pastry into a circle, covering all the vegetables and folding the edges inward so the entire perimeter is a bit thicker.
- Bake in the middle of the oven for about 25 minutes or until the pastry is cooked, puffed and golden.
- Remove from the oven, let it rest a few minutes to lose the most intense heat and, carefully, place a large serving plate on top of the pan and invert to unmold the tatin tart (leaving the vegetables on top of the puff pastry).
- Cut the cheese into cubes or crumble it and sprinkle over the tart just before serving (while still somewhat hot).
Notes
- This tart is very tasty served hot, but you'll also enjoy it at room temperature.
- For the recipe we basically used onion, pepper, zucchini and tomatoes, but you can use other vegetables or swap them as you like: it's delicious with red pepper, zucchini and eggplant, or with onion, asparagus and green peppers; you can opt for broccoli, carrot, pumpkin, mushrooms... That's why it's an ideal recipe, because you can make it to your taste or as a way to use what you have in the fridge.
- The cooking starts on the stove and we leave the vegetables still firm, because the idea is for them to finish cooking in the oven. Even so, in this recipe I like to cook them briefly so that, even after oven cooking, they remain firm (I think it's delightful to feel them in every bite when enjoying this tart for dinner), but if you prefer them very tender you only need to cook them on low heat for longer at the stove so they are softer in the initial steps, before adding the sugar.
- The Tarte Tatin pan is a vitrified enameled cast iron casserole, exactly like a casserole, a skillet, or a Le Creuset grill. So you can use it day to day not only to make Tarte Tatin, but also as a griddle or frying pan on the stovetop, or as a casserole to roast meat, fish, and vegetables in the oven whenever you like. From meats to cakes, you can cook whatever you fancy in it. It's a great piece!
