Tarte Tatin with eggplant

8 servings

90 minutes

Eggplant Tarte Tatin is an amazing interpretation of the classic French pie inspired by the famous apple tarte tatin. In this recipe, caramelized slices of eggplant soaked in butter and sugar achieve incredible flavor depth. Their savoriness harmonizes with the light sweetness of caramel, while the crispy puff pastry adds a textural contrast. This dish is perfect for a dinner with notes of gastronomic finesse. The history of Tarte Tatin dates back to the 19th century when French sisters Tatin accidentally made an upside-down apple pie – thus this legendary dessert was born. In modern cuisine, it has received many variations, including vegetable versions where eggplant becomes a tender and aromatic accent. It is served warm with a light sauce or fresh herbs that highlight its multifaceted flavor.

Energy value per serving

• Calories: 379.2
• Proteins: 4.2g
• Fats: 21.2g
• Carbohydrates: 42.8g

Ingredients

• Butter: 100 g
• Puff pastry: 400 g
• Sugar: 0.8 glass
• Salt: 0.1 tsp
• Ground black pepper: 0.5 tsp
• Eggplants Bambino: 700 g

Cooking steps

1. Cut the eggplants into wedges: first lengthwise into 4 parts, then crosswise.

   Required ingredients:

   • Eggplants Bambino: 700 g

2. Roll out the dough and cut out a circle with a diameter of 25 cm. Place the dough on a baking sheet or dish and send it to the cold.

3. Thoroughly grease the bottom and sides of a heavy ovenproof skillet with a diameter of 30 cm. Evenly distribute sugar, salt, and pepper on the bottom. Pack the eggplant slices tightly in concentric circles.

   Required ingredients:

   • Butter: 100 g
   • Sugar: 0.8 glass
   • Salt: 0.1 teaspoon
   • Ground black pepper: 0.5 teaspoon

4. Place the pan with eggplants over medium heat and cook for about 20 minutes, waiting for the sugar to start melting and caramelizing.

5. When the sugar takes on a rich golden hue, place the eggplants in an oven preheated to 210 degrees and leave them to bake on the middle rack.

   Required ingredients:

   • Eggplants Bambino: 700 g

6. After 20 minutes, take the pan out of the oven, cover the eggplants with the prepared dough, and return it to the oven. After about 25 minutes, when the dough is golden and starts to puff, take the pie out of the oven and cool it directly in the pan.

   Required ingredients:

   • Puff pastry: 400 g

7. After 7-10 minutes, cover the pie with a large plate and flip it so that the pie is on the plate with the dough side down. If any pieces of eggplant stuck to the bottom of the pan, gently separate them and place them on the pie along with the remaining caramel.