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This recipe for vegetable tarte tatin has long been one of my favourite recipes. If you haven’t tried the savoury tarte tatin recipes yet, don’t wait any longer!
The tarte tatin, a must in French cuisine
The tarte tatin is a must in French cuisine. Its particularity: this tart is cooked upside down, i.e. the fruits are placed under the dough. After baking, you just need a good turn of the hand to turn the tart upside down in one go! The fruit is thus baked in a steamed state, which gives it a creamy texture while preserving its aromas as much as possible.
Traditionally made with apples, the tarte tatin can be made with almost any type of fruit, especially peaches, apricots or pears. As for the savoury version, the tarte tatin goes particularly well with summer vegetables such as courgettes, aubergines, tomatoes or peppers.
Discover also my other tart recipes:
For the homemade dough
Despite the fact that many tarte tatin recipes suggest puff pastry, it is traditionally made with short pastry. Short pastry is easier to stand than puff pastry and will be easier to turn over.
For this recipe, I chose a homemade short pastry. If you don’t have the time, you can buy your own homemade short pastry. Note that you can freeze your dough (uncooked). This is a good tip when you want to cook as much as possible homemade while working during the week! Just remember to take it out of the freezer in the morning and put it in the fridge during the day.
I chose to mix two flours: wholemeal flour and white flour type 405 or 550. Wholemeal flour adds value in terms of nutrition because it contains more vitamins and minerals than white flour. As it is rather strong in taste, I personally would recommend you to mix the two types of flour. Finally, for the fat content, I chose olive oil instead of butter. Its taste goes very well with summer vegetables!
You can add herbs such as thyme, rosemary or herbes de provences to flavor the dough.
For the vegetables
Once the dough is ready, all you have to do is prepare the vegetables. I chose to mix zucchini, eggplant and pepper. In order to enhance the taste of the vegetables, I lightly sautéed it in a frying pan with red onions and garlic.
Once the vegetables are ready, you can put them in a tart base. Add feta cheese or another cheese such as parmesan or ricotta. Then place the dough, previously spread out in a circle, over the vegetables. Depending on your oven, the tart will bake for 35 to 45 minutes. The tart should be lightly browned on top.
Before unmoulding the tart, it is imperative to remove the dough from the mould. If the dough remains stuck to the mould, it may break when turned over.
In order to see in image how to proceed, here’s a video of this recipe for vegetable tarte tatin! Link to the video.
Vegetable tarte tatin
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For the dough
- 100 g wholemeal flour
- 150 g flour
- 80 ml olive oil
- 80 ml warm water
For the tarte
- 1 zucchini
- 1 red onion
- 1 red pepper
- 2 garlic cloves
- 200 g feta cheese
For the dough
- In a bowl, mix the two flours. Add 2 pinches of salt, then the olive oil and water.
- Mix the dough and knead for a few minutes.
- Be careful not to knead the dough too long, otherwise it will lose its elasticity.
For the tarte
- Preheat the oven to 175 °C
- Mince the onion, slice the zucchini into rings and dice the red pepper.
- Heat oil in a frying pan.
- Fry the onion, then after a few minutes add the courgette and pepper.
- Season with salt, pepper and thyme. Press the garlic cloves over the vegetables. Mix and fry for 5 minutes.
- Remove from the heat.
- Cut the feta cheese into small cubes and add to the vegetables.
- Roll out the dough and form a circle about 25 cm in diameter.
- Oil a pie dish. Place the vegetables at the bottom of the pie dish.
- Cover with the dough.
- Bake for 35-45 minutes.
- Once the tart is cooked, remove the edges of the tart from the tin.
- Place a plate on the tart and turn the tart over.