Eggplant and Burrata Tarte Tatin
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Eggplant Tarte Tatin is the dish I make every summer when I’m in the mood for a delicious tart that’s easy, quick, and looks great on the table. As with many of my savory Tatin recipes, I like to caramelize the eggplant with a little honey, balsamic vinegar, and mustard.
And I also like to add a nice ball of burrata with a few toasted pine nuts and some basil. Perfect for a healthy vegetarian meal, served with a small tomato salad!
Recipe Card
Eggplant and Burrata Tarte Tatin
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Equipment
- 1 11-inch tart pan 28 cm
- 1 skillet
- 1 serving platter or large plate for flipping
Ingredients
For the tarte tatin
- 1 round sheet of puff pastry homemade pie dough
- 3 eggplants
- 1 ball of burrata
- 1 tsp herbes de Provence
- 1 oz pine nuts toasted, 25 g
- 1 oz shaved Parmesan 30 g
- A few basil leaves
- 1 tbsp olive oil
- Salt and black pepper
For the marinade
- 2 tbsp balsamic vinegar
- 2 tsp honey
- 2 tsp whole grain mustard
- 1 tsp herbes de Provence
- 2 tbsp olive oil
- Salt and black pepper
Instructions
- Preheat the oven to 350°F (180°C) on convection, or 400°F (200°C) conventional.
- Slice the eggplants into rounds about 1/4 to 1/2 inch thick, unpeeled.
- Heat a drizzle of olive oil in a skillet over high heat, then sear the eggplant slices for 3 to 4 minutes per side, until they start to caramelize. Season with salt, pepper, and a little herbes de Provence.
- Make the marinade by whisking together the balsamic vinegar, honey, mustard, herbes de Provence, and olive oil. Season with salt and pepper.
- Pour the marinade into the bottom of the tart pan and spread it evenly.
- Arrange the eggplant slices in a spiral, overlapping slightly, then scatter the Parmesan shavings on top.
- Cover with the puff pastry, tucking the edges down toward the center of the pan. Cut a small vent hole in the center with the tip of a knife.
- Bake for 35 minutes, until the pastry is golden brown.
- As soon as it's out of the oven, run a knife blade around the edge of the pan. Set a serving plate on top, then invert with a quick, confident motion.
- Top with torn burrata, toasted pine nuts, and basil leaves. Season with salt and pepper, and serve right away.
Notes
Nutrition
Ingredients for your eggplant Tarte Tatin
The great thing about this recipe is that you don’t need much:
- Eggplants: two or three, depending on their size. Choose ones that are firm and shiny, and don’t slice them too thinly.
- Dough: You can either use store-bought puff pastry, or sometimes I make my own shortcrust pastry and add a little thyme to it.
- Balsamic vinegar: Choose a good Modena PGI balsamic vinegar if possible.
- Honey: a good variety, such as chestnut or mountain honey.
- Mustard: “à l’ancienne” mustard is milder than the classic variety.
- Parmesan: shaved, to add a little flavor
- Herbes de Provence: for flavoring
- Olive oil
And when serving, I recommend adding a nice ball of burrata, a few toasted pine nuts, and some fresh basil. You can also substitute feta or fresh goat cheese for the burrata.
How to Make an Eggplant Tarte Tatin (Step-by-Step)
You’ll see, it only takes about ten minutes to prepare:
- Cut the eggplants into slices 1 to half a centimeter thick, without peeling them, because the skin helps them keep their shape while cooking.
- Sauté them in a very hot skillet with a drizzle of olive oil for three to four minutes on each side, then season with salt and pepper and add a little herbes de Provence.
- Prepare the marinade by mixing the balsamic vinegar, honey, mustard, herbes de Provence, and olive oil, then season with salt and pepper.
- Assemble the dish by pouring the marinade into the bottom of the baking dish, then add the eggplant and Parmesan shavings. Next, cover with the dough, tucking the edges firmly into the sides of the dish. Make a small hole to allow steam to escape.
- Bake for 35 minutes, until the dough is golden brown and puffed up.
Do you need to drain the eggplants for a Tatin?
No, you don’t need to soak the eggplants to remove the bitterness, because the eggplants available today aren’t as bitter as they used to be.
However, even though some recipes call for placing the eggplants directly under the dough, I really recommend taking the time to sauté them first to bring out more flavor and help them absorb the marinade well.
How can you successfully remove your eggplant tarte Tatin from the pan?
That’s the only time you might feel a little nervous, but it’s not complicated. The only thing is to do it right away once you take it out of the oven; otherwise , the eggplants will stick to the pan as they cool.
Here’s how to do it:
- Loosen the edges by running the blade of a knife all the way around the mold.
- Place a serving dish upside down over the pan, and hold them both firmly together with a dish towel.
- Turn sharply, without hesitation, because it’s hesitation that causes the pucks to slip, not the movement itself.
What should you serve with an eggplant tarte Tatin?
At my house, I almost always serve it with a salad, like my tomato carpaccio or my tomato and cucumber salad, because the acidity of the tomatoes pairs well with the caramelized flavor of the eggplant. You can serve it:
- As an appetizer, sliced thinly, with a drizzle of olive oil and a few extra pine nuts.
- As a main course for dinner, served with a salad or one of my 20 mixed salad ideas.
- Serve as a side dish alongside roasted white fish or a rack of lamb, keeping the burrata on the side.
- As an appetizer, in mini versions.
- As for wine, I recommend a well-chilled rosé from Provence or a dry white from the South.
Can you make eggplant Tatin ahead of time?
Yes, but in two stages and not all the way through.
- The day before: Sauté the eggplant and prepare the marinade, then store them separately in the fridge.
- On the day itself: all that’s left is to assemble it and bake it for 35 minutes.
- Never assemble it ahead of time: the assembly, because the sauce spread on eggplants that are still warm absorbs moisture and you lose all the crispiness. Don’t add the burrata ahead of time either, or it will release its whey and make the top soggy.
Frequently Asked Questions About Eggplant Tarte Tatin
You can definitely use store-bought puff pastry —that’s what I usually do, and it puffs up really well. If you prefer a firmer crust that holds the marinade juices better, go with my homemade shortcrust pastry.
You can substitute the burrata with well-drained mozzarella di bufala—it works really well—and if you want a cheese with more character, you can use fresh goat cheese or crumbled feta.
Yes, you can add a few sun-dried tomatoes between the eggplant slices, or a few cherry tomatoes.
I strongly recommend pre-cooking the eggplant to bring out its flavor. If you don’t want to sauté them in a pan, you can instead roast them in the oven at 200 °C for 20 minutes on a baking sheet with a drizzle of olive oil—it takes a little longer, but you don’t have to keep an eye on them. However, avoid putting them raw directly into the baking dish.
More recipes for savory Tarte Tatin
If you like the idea of a savory Tarte Tatin, I have several other recipes on the blog, and these are the ones I’ve made the most this year:
And if you still have some eggplants to use up:
This was my first-ever attempt at a tarte tartin and it did NOT disappoint! The marinade was delicious, but the whole grain mustard I had on hand was a sweeter Bavarian variety. With the rest of the ingredients in the marinade, it was just slightly too sweet, so I added a little bit of MSG to bring out some savory umami flavor and it worked like a charm. I was skeptical about not needing to salt the eggplants, but I trusted the process and I’m glad I did! The eggplants had such a lovely consistency, and the dish was beyond flavorful. Instead of store bought puff pastry dough, I used Geraldine’s quiche crust recipe and added herbs de Provence — highly recommend, but I plan to experiment with the seasoning I add to the dough next time. I served this with tomato carpaccio and it was the perfect end of summer meal! Loved this and will absolutely be making it, along with many other recipes from Geraldine, again!<3
Thank you so much Gabrielle! I’m so happy you liked this recipe and you use tried it with a homemade quiche crust with Provence herbs!
well..have not made this delectable recipe but I will be getting eggplant @farmers market this weekend for exactly this. So looking forward to gettin busy in the kitchen! chefs kiss in advance.
Thank you Melinda! Let me know how it tastes when you try it 🙂