Eggplant Tarte tatin
Prep time
Cook time
Total time
Recipe type: Lunch
Cuisine: Vegetarian
Serves: 40 mins
  • 1 big eggplant
  • 1 package of puff pastry (gluten free if needed)
  • olive oil tor coconut oil to bake the eggplant
  • 1 tbsp brown sugar or mascobado sugar
  • 1 tbsp pine nuts
  • pepper and salt for seasoning to your liking
  • optional a handful of cherry tomatoes, sliced
  1. Preheat the oven to 190°C
  2. Wash the eggplant and cut into 1 cm thick slices. Sprinkle with some salt and cover let it rest for about 5 minutes. Take away the excess water that came out the the slices with some kitchen paper and dry the slices.
  3. Heat some olive or coconut oil in a frying pan and gently sear the slices.
  4. Season with pepper and salt.
  5. Sear until the slices are softened but make sure they stay in one piece (10 min max).
  6. Sprinkle a greased baking tin with pine nuts and the sugar. Place the slices in an baking tin nicely next to each other. Add some sliced cherry tomatoes if you like.
  7. Cover the vegetables with the puff pastry and tuck in at the edges.
  8. Carve a small cross in the middle of your pastry and put it in the oven for 20 to 30 minutes.
  9. Take out of the oven, let the tarte rest for 5 minutes and then gently flip your baking tin.
  10. If you wish to serve later, you can reheat the tarte tatin for 5 minutes in the oven just before serving.
  11. Best served the same day.
Recipe by Must Be Yummie at