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Confit Tomato and Aubergine Tarte Tatin

A savory twist on the classic tarte tatin featuring confit tomatoes and aubergine.
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Prep Time 30 minutes
Cook Time 45 minutes
Total Time 1 hour 15 minutes
Servings: 4 servings
Course: Main Course
Cuisine: French
Calories: 250
Ingredients Method Nutrition Notes

Ingredients
  

Vegetables
  • 2 medium aubergines sliced
  • 500 grams cherry tomatoes confit
  • 1 tablespoon olive oil for cooking
Pastry
  • 1 sheet puff pastry store-bought
Seasoning
  • 1 teaspoon salt
  • 1 teaspoon black pepper freshly ground
  • 1 teaspoon thyme dried or fresh

Method
 

Prepare the Vegetables
  1. Preheat the oven to 200°C (400°F). Slice the aubergines and season with salt.
  2. In a skillet, heat olive oil and sauté the aubergines until golden brown.
  3. Add the confit tomatoes and cook for a few minutes until heated through.
Assemble the Tarte Tatin
  1. Transfer the vegetable mixture to a baking dish.
  2. Cover with the puff pastry, tucking the edges in.
  3. Bake in the preheated oven for 25-30 minutes until the pastry is golden.
Serve
  1. Allow to cool slightly before inverting onto a plate and serving warm.

Nutrition

Serving: 1servingCalories: 250kcalCarbohydrates: 30gProtein: 5gFat: 12gSaturated Fat: 3gPolyunsaturated Fat: 1gMonounsaturated Fat: 8gSodium: 300mgPotassium: 400mgFiber: 4gSugar: 5gVitamin A: 500IUVitamin C: 20mgCalcium: 50mgIron: 1mg

Notes

This dish can be served warm or at room temperature.

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