Mediterranean Vegetable Tarte Tatin
This is very easy to put together, although a proper Tatin Dish is a real help. Simply cook the red onions, garlic, peppers and courgettes over low heat until just starting to caramelise. Stir in cherry tomatoes and herbs, tuck readymade puff pastry over the top and bake for half an hour. Flip the savoury tarte tatin over onto a serving plate, sprinkle with feta or mozzarella and bon appetit!
- 2 tbsp. olive oil
- 1 large red onion, chopped
- 2 large cloves of garlic, finely chopped
- 2 red or orange peppers, seeded and cut lengthwise into 2cm wide strips
- 450g courgettes, cut into 1cm slices
- 1 ½ tbsp. red wine vinegar
- 1 ½ tbsp. brown sugar
- 300g cherry tomatoes
- 1 ½ tbsp. fresh chopped parsley
- 1 ½ tbsp. fresh chopped marjoram
- Fresh ground pepper
- 300g puff pastry
- 150g (1/2 cup) Feta or mozzarella cheese
Pre-heat oven to 200’C (400’F), Gas mark 6, Fan-assisted oven 180’C (350’F)
Heat the oil in the Tatin dish and then add the red onion, garlic and pepper. Fry gently on a low heat. Add the courgettes and fry a minute longer.
Add the red wine vinegar and sugar. Cook until the juices turn syrupy.
Remove from the heat. Add the tomatoes, herbs and seasoning. Leave to cool.
Spread the dough in a circle of similar diameter to the top of the dish. Place it over the vegetables and tuck in the edges. Punch two or three airing holes in the pastry.
Bake in the centre of the oven for 20-25minutes, or until puffed and golden.
Leave to cool in the dish for 5-10minutes, then separate the edges with a knife. Turn the Tatin dish over on a large serving plate.
Dice the cheese and scatter over the top just before serving.