We are in Paris right now, enjoying a weekend with our eldest son and his best friend. Quality time and so much fun to see the little guys discover this beautiful city. I will tell you all about Paris with the kids soon.
For now I want to share the recipe of the eggplant tarte tatin from my Quiche & Bubbles night. You all know I love the chicory version, but this really is a winner too.
I think I am going to try a version with eggplant and zucchini combined very soon. How about you? What veggies would you like for a tarte tatin?
- 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
- Preheat the oven to 190°C
- 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.
- Heat some olive or coconut oil in a frying pan and gently sear the slices.
- Season with pepper and salt.
- Sear until the slices are softened but make sure they stay in one piece (10 min max).
- 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.
- Cover the vegetables with the puff pastry and tuck in at the edges.
- Carve a small cross in the middle of your pastry and put it in the oven for 20 to 30 minutes.
- Take out of the oven, let the tarte rest for 5 minutes and then gently flip your baking tin.
- If you wish to serve later, you can reheat the tarte tatin for 5 minutes in the oven just before serving.
- Best served the same day.