Tomato and Aubergine Tarte Tatin ia quite simple to make. There are two steps in this recipe and it is really worth the effort as the taste is sublime. You will be transported to France or Northern Italy as soon as you open the oven door. The aroma is mouthwatering and divine. It is a relatively simple meal with only three ingredients. (plus the herbs, olive oil and garlic). As a vegetarian dish it works wonders for the family on Meatless Mondays. Also a great lunch on the weekend with a nice chilled bottle of Chablis.
We have used Cherry Tomatoes as this really intensifies the flavours. The confit that makes the base of this dish can be made the day before as the flavour will intensify. I have used a good quality olive oil as this is what makes the dish so wonderful. If you haven’t already please try Huile de Vee from Greece. The new pressing really adds a great flavour.
Tomato and Aubergine Tarte Tatin is one of the nicest dishes I have ever made. It works well as a main course, served with a green salad or as a side with some protein. Which ever way you decide to serve it you will be making the dish again and again.
Tomato and Aubergine Tarte Tatin
- 300g (about 1 large) aubergines, sliced into rounds
- 1 tbsp kosher salt
- 100ml olive oil
- 5 cloves garlic, chopped
- 1kg Cherry Tomatoes, cut in half
- 200ml olive oil
- 1 tbsp balsamic vinegar
- salt and black pepper
- 250g all-butter puff pastry (defrosted)
- Herbs de Provence \ Itailan seasoning (see note)
Preheat the oven to 110°C/Fan 90°C.
Put the aubergine slices in a colander and sprinkle them with salt, then turn them over and sprinkle the other side.
Set the colander over a bowl and leave for 30 minutes.
Rinse the slices and dry them with kitchen paper. Discard any juices.
Heat olive oil in a frying pan and fry the aubergines untill browned
Take a 20cm fixed-base cake tin or an ovenproof frying pan and smear a generous amount of olive oil across the bottom and sides
Sprinkle the bottom of the tin or pan with your herbs distributing evenly
Arrange the tomatoes, cut-side down on top of the herbs covering the bottom of the pan in a generous layer.
Crush the garlic cloves and sprinkle among the tomatoes, then brush over some more olive oil.
Next arrange a layer of the slices of aubergine on top of the tomatoes.
Place in the oven and cook slowly for about an hour.
Remove from the oven and allow to cool
Now increase the oven to 200°C/Fan 180°C.
Roll out the puff pastry into a disc a little larger than the tin or pan to allow for shrinkage and place it over the aubergines.
Bake the tart for 25–30 minutes, until the pastry has risen and is golden and crisp.
Remove the tart and allow it to cool a little.
Carefully cover the tin or pan with a plate and invert to turn the tart out.
You may need to rearrange a few of the vegetables with a palette knife if dislodged and blot up any oil spills on the plate.
Sprinkle with some thyme leaves and the balsamic vinegar( I use a spray!)
Serve warm or at room temperature with a green salad.
Notes on the herbs
I am blessed with a very keen gardener in the family who keeps me supplied all year round with fresh herbs. If you can’t get the fresh herbs use the dried Herbs de Provence or if you havent got in the panty Italian Seasoning works equally as well.
Home Made Herbs de Provence
- 3 sprigs thyme
- 2 sprigs marjoram
- 1 sprig summer savory
- 1 sprig rosemary
- 3 sprigs tarragon
- 4 sprigs basil
- 1 teaspoonpoon fennel seeds
- 1 teaspoon dried chervil
- 3 sprigs mint
- 2 heads of lavender picked from the stalk
If you can’t locate the fresh herbs use dried. One teaspoon of each should work fine and you can leave out the ones you havent got in stock as this recipe is so flexible.
If you love tomatoes like we do – try these other recipes:
We chose a Christophe et Fils Chablis 2018. Easy drinking with just the right balance of freshness and flavour. It’s a classic with most fish dishes, but it has enough body and strength to stand up to a little bit of chicken tandoori if you’ve a taste for it. Available from Naked Wines