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–+ servings

Confit Tomato and Aubergine Tarte Tatin

A savory twist on the classic tarte tatin featuring confit tomatoes and aubergine.
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Prep Time 30 minutes
Cook Time 45 minutes
Total Time 1 hour 15 minutes
Servings: 4 servings
Course: Main Course
Cuisine: French
Calories: 250
Ingredients Method Nutrition Notes

Ingredients
  

Vegetables
  • 2 cups cherry tomatoes confit
  • 1 large aubergine sliced
  • 2 tablespoons olive oil
  • 1 teaspoon salt
  • 1 teaspoon black pepper
Pastry
  • 1 sheet puff pastry thawed

Method
 

Prepare the vegetables
  1. Preheat the oven to 375°F (190°C). In a skillet, heat olive oil and add the sliced aubergine. Cook until softened.
  2. Add the confit cherry tomatoes to the skillet, season with salt and pepper, and cook for a few more minutes.
Assemble the tart
  1. Transfer the vegetable mixture to a baking dish and cover with the puff pastry, tucking the edges in.
  2. Bake in the preheated oven for 25-30 minutes or until the pastry is golden brown.
Serve
  1. Let the tart cool for a few minutes before inverting onto a plate. Serve warm.

NUTRITION INFORMATION:

Serving: 1 serving Calories: 250cal (13%) Carbohydrates: 30g (10%) Protein: 5g (10%) Fat: 12g (18%) Saturated Fat: 3g (19%) Polyunsaturated Fat: 1g Monounsaturated Fat: 8g Trans Fat: 0g Cholesterol: 0mg (0%) Sodium: 300mg (13%) Potassium: 400mg (11%) Fiber: 3g (13%) Sugar: 4g (8%) Vitamin A: 500IU (10%) Vitamin C: 15mg (18%) Calcium: 20mg (2%) Iron: 1mg (6%)
Keywords: savory pie, tarte tatin, Vegetarian

Notes

This dish can be served as a main course or a side dish.

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