Vegetable tarte tatin

Serves: 4

Edit

Update

Cancel

Total Time: 65

Prep Time: 30

Cook Time: 35

• 1 tablespoon(s) olive oil
• 1 tablespoon(s) butter
• 2  courgettes, in 11/2cm (1/2in) cubes
• 1  onion
• 1  aubergine
• 1  red pepper
• 1  yellow pepper, each cut into 11/2cm (1/2in) pieces
• 200 gram(s) cherry tomatoes, halved
• 2 tablespoon(s) balsamic vinegar
• 60 gram(s) grated Cheddar cheese
• 500 gram(s) (1lb 2oz) puff pastry
• Dressed salad leaves, to serve

Method

1. Preheat oven to 200°C/180°C fan/Gas 6. Lightly grease a 25cm (10in) tarte tatin tin or a spring-form cake tin and line base with baking paper.
2. Heat oil and butter in a frying pan, add courgettes, onion, aubergine and peppers, stir-fry for 6-8 minutes. " Add tomatoes and vinegar and stir-fry for 2-3 minutes. Season. Spoon vegetables into tin, sprinkle with cheese.
3. Roll out pastry to 28cm (11in) circle. Place on top of vegetable mixture, tuck in edges. Bake in preheated oven for 30 minutes or until puffed up. Remove and allow to stand for 2-3 minutes. Turn out onto serving platter. Serve with mixed dressed salad leaves. Photographs Peter Cassidy; food styling and recipes Sunil Vijayakar; prop styling Roisin Nield

• Rated:
• 
• 
• 
• 
• 

by 0 people

View more recipes from

Add your own comments

Here are some alternate versions of this recipe created by our wonderful community of chefs!