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Eggplant Tatin
- Yield: 1 tarte tatin
- Prep Time: 20min
- Cooking Time: 30min
- Total Time: 50min
Ingredients
| Puff pastry | 1 round |
| Eggplants | 2 |
| Onion | 1 |
| Garlic | 1 clove |
| Tomato paste | 2 tbsp |
| Feta cheese | 150g |
| Honey | 1 tbsp |
| Olive Oil | 2 tbsp |
| Salt | to taste |
| Herbes de Provence | to taste |
| Cayenne Pepper | to taste |
Instructions
- Slice the eggplants into thin slices and sprinkle with salt. Let them sit for 10 minutes to release some of their moisture.
- 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.
- Preheat the oven to 200°C.
- 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.
- Add some honey and olive oil to the bottom of a round baking dish.
- Arrange all the eggplant slices in layers in the dish.
- Spread the tomato sauce over the eggplant, then crumble some of the feta cheese on top.
- 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.
- Bake for 20-30 minutes, until the pastry is golden brown.
- 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.
- Add some more crumbled feta cheese on top before serving as a final touch.
- 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.