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This recipe for vegetable tarte tatin has long been one of my favorite summer recipes. If you haven’t tried these savory tarts recipes yet, don’t wait any longer!
For this recipe for Vegetable Tarte Tatin, I made a shortcrust pastry with fresh thyme and added feta cheese under the vegetables to bring even more flavor. Find all my tips and the steps of the recipe below.
The tarte tatin, a classic of French cuisine
The tarte tatin is a classic of French cuisine. Its particularity: this tarte is baked upside down, that is to say that the filling is placed under the pastry. After baking, you just need a good hand to turn the tarte over in one go! Fruits or vegetables are stewed in this way, which gives them a melting texture while preserving their aromas as much as possible.
Traditionally made with apples, the tarte tatin can be made with all types of fruit, including peaches, apricots and pears. As for the savoury version, tatin goes particularly well with summer vegetables such as courgettes, aubergines, tomatoes or peppers.
Discover also my other versions for Tarte Tatin:
Shortcrust pastry with thyme
Although many tarte tatin recipes use puff pastry, it is traditionally made with shortcrust pastry. Shortcrust pastry is easier to hold than puff pastry and will be easier to turn.
For this recipe, I chose a homemade shortcrust pastry that I flavored with fresh thyme. If you don’t have the time, you can buy your own ready-made shortcrust pastry. Note that you can freeze your shortcrust pastry (uncooked). This is a good trick when you want to cook as much as possible yourself 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.
Ingredients
- 230 g flour
- 1 egg
- 50 ml olive oil
- 40 ml of water
- 4 g of salt
- 6 sprigs of fresh thyme
Recipe for Vegetable Tarte Tatin
For one tarte (4 servings), you need the following ingredients.
Ingredients
For the shortcrust pastry with fresh thyme
- 230 g flour
- 1 egg
- 50 ml olive oil
- 40 ml of water
- 4 g of salt
- 6 sprigs of fresh thyme
For the filling of the tarte tatin
- 150 g feta cheese
- 1 zucchini
- 1 eggplant
- 1 red onion
- 1 red pepper
- 1 clove of garlic
- 8 sprigs of fresh thyme
- Salt and pepper
Preparation
Preheat the oven to 175 °C (fan oven).
Combine all the ingredients for the tarte dough and mix until it forms a ball. Let the dough rest in a cool place in cling film while you prepare the rest of the recipe.
Cut the courgette and eggplant into slices. Cut the red onion and red pepper into strips. Cut the feta cheese into cubes.
Heat oil in a pan. Brown the courgette and eggplant slices. Add salt and pepper. Add the chopped garlic clove and the crumbled fresh thyme. Let it cook for 2-3 minutes. The vegetables should remain crisp.
Roll out the dough and form a circle of about 25 cm in diameter.
Place the vegetables in the bottom of the tarte pan. Cover with the dough. Bake for 35-45 minutes.
Once the tarte is baked, loosen the edges of the tarte from the pan. Place a plate on top of the tarte and flip it over.
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Vegetable tarte tatin
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Ingredients
For the shortcrust pastry with fresh thyme
- 230 g flour
- 1 egg
- 50 ml olive oil
- 40 ml of water
- 4 g of salt
- 6 sprigs of fresh thyme
For the filling of the tarte tatin
- 150 g feta cheese
- 1 zucchini
- 1 eggplant
- 1 red onion
- 1 red pepper
- 1 clove of garlic
- 8 sprigs of fresh thyme
- Salt and pepper
Instructions
- Preheat the oven to 175 °C (fan oven).
- Combine all the ingredients for the tarte dough and mix until it forms a ball. Let the dough rest in a cool place in cling film while you prepare the rest of the recipe.
- Cut the courgette and eggplant into slices. Cut the red onion and red pepper into strips. Cut the feta cheese into cubes.
- Heat oil in a pan. Brown the courgette and eggplant slices. Add salt and pepper. Add the chopped garlic clove and the crumbled fresh thyme. Let it cook for 2-3 minutes. The vegetables should remain crisp.
- Roll out the dough and form a circle of about 25 cm in diameter.
- Place the vegetables in the bottom of the tarte pan. Cover with the dough. Bake for 35-45 minutes.
- Once the tarte is baked, loosen the edges of the tarte from the pan. Place a plate on top of the tarte and flip it over.
This looks delicious. Do you put the pepper and onion into the pan raw? (I see you are only frying the zucchini and eggplant?)