The Tarte Tatin is a classical French cake usually made with apples, brisée pastry, butter and sugar. Its peculiarity is that it is baked upside down. Therefore, the filling becomes soft and caramelized and the pastry crispy.
This colorful Vegetables Tarte Tatin follows the same process, but I replaced the apples with some fresh vegetables. You can use any vegetable you prefer; in this case, I choose baby carrots, zucchini, yellow peppers and baby spinach. So, not only it is a tasty way of serving vegetables but it is also very quick and easy to prepare (to make it even quicker you can use ready to bake brisée pastry).
Vegetables Tarte Tatin
Ingredients for the brisée pastry:
200 gr all-purpose flour
100 gr butter
60 to 80 ml cold water
a pinch of salt
Ingredients for the tarte:
100 gr baby carrots
1 yellow pepper, roasted
a bunch of coriander
80 gr baby spinach
2 tbsp melted butter
2 tbsp grated Parmigiano Reggiano
a pinch of salt
a pinch of freshly ground black pepper
How to prepare:
First prepare the dough for the brisée pastry. Put the flour, the butter and a pinch of salt in a mixer. Mix for a few seconds until you obtain a sandy result. Turn the flour mix on a worktop and make a well in the middle. Little by little add the cold water and knead, until the dough will be smooth. Try not to knead the brisée dough longer than 2 minutes, because you should avoid the melting of the butter. Then wrap the dough in a piece of cling film and put it in the fridge for 30 minutes.
Preheat the oven at 180° C.
Now wash the vegetables. Cut the zucchini in sticks. Halve the baby carrots. Chop the coriander. Peel the yellow pepper and cut it in stripes.
Parboil the zucchini and the carrots in hot salted water for 2 minutes. Then drain and put aside.
Cover a round tin with baking paper. Brush it with the melted butter. Then sprinkle with the grated Parmigiano Reggiano.
Nicely arrange the vegetable in the backing tin, they will be on the top of your tarte: first the carrots and the pepper, then the zucchini and the coriander. Sprinkle with a pinch of salt and ground black pepper and, finally, cover with the baby spinach.
Take the dough from the fridge and on a clean worktop roll it out. Cover the vegetables with the dough and with a fork make some holes on the top of it. Then put the tarte in the oven for around 30 minutes.
When the tarte is ready, take it out from the oven and let it cool for a few minutes. Then turn the tarte tatin on a serving plate and carefully remove the baking paper.
Serve warm with a perfumed white wine.
With this recipe I take part to the contest: