Tarte Tatin with Vegetables
by Editorial Staff
Summary
| Prep Time | 30 mins |
| Cook Time | 40 mins |
| Total Time | 1 hr 10 mins |
| Course | Baking |
| Cuisine | European |
| Servings (Default: 2) |
Ingredients
- 250 g puff pastry
- 2 shallot (s)
- 1 teaspoon powdered sugar
- 1 tuber / n fennel, fresh
- 10 slices zucchini
- 1 large tomato (s)
- 2 tablespoon clarified butter
- 0.5 teaspoon ½ salt
- 0.5 teaspoon ½ black pepper from the mill
Print Recipe
Pin Recipe Instructions
- Peel the shallots and cut into coarse half rings. Heat some clarified butter in a pan and quickly brown the shallot rings with the powdered sugar and let them caramelize. Remove and set aside.
- Clean the fennel, including the greens, halve and then cut into wedges. Also fry a little on both sides in a pan. Salt and pepper a little. Put aside.
- Cut the tomatoes into slices. Also fry the tomato and zucchini slices. Season with salt and pepper.
- Roll out the puff pastry into a rectangle (approx. 30 x 20 cm). Line a baking sheet with foil or paper.
- Now first distribute the shallot slices in a rectangle (approx. 29 x 19 cm) on the baking sheet. Then layer the fennel wedges, then the tomatoes and finally the zucchini slices.
- Cover the vegetables with the puff pastry, pressing a little on the edges.
- Preheat the tube to 180 ° C top / bottom heat and bake the tarte tatin until the dough is light brown and crispy. Duration approx. 20 minutes.
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