• sandrabrandalise


COOKBOOK: Woman’s Day Recipe, Aug 22 2005

A Tarte Tatin is simply an upside-down tart.

It’s named after the Tatin sisters who invented it and served it in their hotel as its signature dish.. It originated in France but has spread to other countries over the years. The original Tatin is made of apple but has extended to dishes which can be served for a lunch rather than just a dessert.

This vegetable Tatin makes the perfect light lunch and it was absolutely delicious. Finished off with some grated goat’s cheese, just perfect on a Summer’s day.

Not difficult to make at all and even those who are not so keen about their veggies will love this dish



Makes 4

1 sheet of puff pastry, thawed

2 tablespoons olive oil

Handful of parsley , chopped

1 large spoonful tomato paste

1 tablespoon balsamic vinegar

1 tablespoon brown sugar

1 large spoonful of minced garlic

200g cherry tomatoes, halved

1 eggplant, peeled and diced


1 red capsicum, cut into quarters, remove seeds and membrane, diced

20g butter, melted

50g goat cheese, grated

Pre heat oven to 200C

Grease a small to medium pie pan

Place the eggplant in a shallow dish and sprinkle with a generous amount of salt. Allow it to stand for 10mins.

In the meantime, add the tomato paste, brown sugar, minced garlic , balsamic vinegar, olive oil and parsley in a bowl and mix well. `

Take a kitchen paper towel and press over the eggplant to absorb as much of the bitter juices released by the salt. Some salt will remain on the eggplant and that is perfectly fine. That will be sufficient salt in the dish.

In another deep large bowl, add the zucchini, capsicums, cherry tomatoes and eggplant. Add the above tomato paste mixture and combine well.

Place the mixture in the prepared oven dish and spread evenly. Place the thawed puff pastry sheet over the vegetable mixture. It it does not cover the full dish entirely, carefully stretch it on all four sides.

With a sharp knife, remove the excess pastry. Tuck the pastry into the mixture with a fork. Brush the pastry with melted butter and bake for approx 20-25mins or until golden in colour.

Carefully remove dish from the oven and with a spatula push the sides of the Tatin in towards the centre making sure it is no longer attached the the side of the dish. Take a flat dish which covers the Tatin dish and with oven gloves carefully flip it over. This needs to be done very quickly to ensure that the mixture does not slide away from the Tatin. Carefully remove the Tatin dish off the flat dish and there you have your vegetable Tatin. Grate some goat’s cheese over the top and its now ready to be served.


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