How to make the best summer eggplant tatin?
And no, the tarte tatin is not reserved for dessert! You can absolutely reinterpret it in a savory version, with vegetables and cheese for a super indulgent result, to be enjoyed hot or cold, alone or accompanied by a green salad for example. Here, we go for a pairing that works every time: eggplants and fresh goat cheese. Do not forget to confit the eggplants so they become ultra-tender! You can replace the fresh goat cheese with feta if you prefer and add fresh herbs of your choice right after it comes out of the oven.
This economical, easy and quick tatin is perfect for a dinner with friends or family. To improvise again and again to keep summer at the table!
To make this recipe, follow the steps below :
EGGPLANT AND GOAT CHEESE TART TATIN 🍆
Serves: 4
Ingredients:
– 1 sheet of puff pastry
– 2 large eggplants
– 150 g fresh goat cheese
– 2 tbsp maple syrup or honey
– 2 tbsp balsamic vinegar
– 3 tbsp olive oil
– 1 garlic clove
– A few sprigs of thyme or fresh basil
– Salt, pepper
Preparation:
1. Cut the washed eggplants into even rounds.
2. Confit them in a skillet over medium heat with olive oil, maple syrup, balsamic vinegar, minced garlic, salt and pepper. Turn them regularly so they become tender and golden.
3. Place a sheet of parchment paper at the bottom of a tart pan, then arrange the eggplant slices in a harmonious pattern, overlapping them.
4. Cover with the puff pastry and fold the edges inward. Prick the dough with a fork and bake at 180°C for about 20 to 30 minutes until nicely golden.
5. Carefully unmold the tatin onto a serving dish (or a large plate). Crumble the fresh goat cheese on top and scatter with chopped fresh herbs.
6. Enjoy!
