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Eggplant Tatin

  • Yield: 1 tarte tatin
  • Prep Time: 20min
  • Cooking Time: 30min
  • Total Time: 50min
Eggplant Tatin

Ingredients

Puff pastry1 round
Eggplants2
Onion1
Garlic1 clove
Tomato paste2 tbsp
Feta cheese150g
Honey1 tbsp
Olive Oil2 tbsp
Saltto taste
Herbes de Provenceto taste
Cayenne Pepperto taste

Instructions

  1. Slice the eggplants into thin slices and sprinkle with salt. Let them sit for 10 minutes to release some of their moisture.
  2. Cook the eggplant slices, either in batches in a pan with a bit of oil, or on a baking sheet in the oven, until they are soft and slightly browned.
  3. Preheat the oven to 200°C.
  4. Dice the onion and garlic and cook them with some olive oil in a pan. Add the tomato paste and cook for a few minutes, adding a little water to reach a thick sauce consistency. Season with salt, herbes de Provence, and cayenne pepper.
  5. Add some honey and olive oil to the bottom of a round baking dish.
  6. Arrange all the eggplant slices in layers in the dish.
  7. Spread the tomato sauce over the eggplant, then crumble some of the feta cheese on top.
  8. Roll out the puff pastry and place it over the dish, tucking in the edges. Make a few slits on the top to let steam escape.
  9. Bake for 20-30 minutes, until the pastry is golden brown.
  10. Let the tarte tatin cool a little, then carefully flip it over onto a plate. Make sure not to wait too long, or the caramelized honey will stick to the dish.
  11. Add some more crumbled feta cheese on top before serving as a final touch.
  12. Enjoy !
Tip!

Make sure the eggplant slices are well cooked before assembling the tarte tatin, nobody likes raw eggplant!

If your honey is too thick to spread, you can warm it up a little. I sometimes put my baking dish on the stove over low heat with the honey and olive oil, to make it easier to spread on the bottom.