French eggplant tarte Tatin

Traditionally made with apples, tarte Tatin is a great classic of French cuisine, here in a savory version with eggplant.

Legend has it that it was invented in the 19th century by the Tatin sisters, who ran the Hôtel Tatin. One day, they accidentally overcooked some apples. So as not to spoil the dessert or disappoint their guests, they covered the apples with pastry and baked the whole thing upside down. That's how the famous tarte Tatin was born!

💙Why you'll love it

• Super tasty, with puff pastry covered in a delicious herbed ricotta cream, feta crumbs and lime zest.
• Very simple - I understand that tarte Tatin can be a little scary, but it's REALLY easy to make, with ultra-basic ingredients.
• Many seasonal variations - with other vegetables: white or red onions, endives, carrots, leeks, mushrooms, peppers, shallots, eggplants, fennel, etc… Or even fruit, if you have a sweet tooth.

🍆Notes on ingredients

You can find a full list of ingredients and measurements in the recipe card below. Here are a few ingredient notes to make this tarte Tatin.

• Eggplants - in season from June to September included!
• Honey - choose quality honey. The source or the words "harvested and jarred by the beekeeper" are indicators that can help you. Avoid liquid honey: quality honey crystallizes and is therefore hard. If it's liquid, it means it's been completely processed, and therefore no longer has any virtue.
• Puff pastry - I find its texture much better for tarts, but there's nothing to stop you making/buying shortcrust or shortbread pastry.
• Garlic - if you want to choose your garlic carefully so you do not encourage the slavery of Chinese prisoners, read my Eco Tips on the subject.

🧀Variations

• Instead of ricotta cream - basil pesto, pesto rosso, tomato sauce…
• Instead of feta - goat cheese, mozzarella, burrata, Gorgonzola, Parmesan, etc…
• Add protein - grilled chicken pieces, lardons, cured ham, marinated tofu…
• Add sesame seeds or dried herbs to your tart dough for even more flavor.

✨How to make this delicious tarte Tatin?

La recette en détail et les quantités sont à retrouver dans la fiche recette en bas.

• Preheat your oven to 390°F/200°C in natural convection/static heat mode. Cut your eggplants into 0.4-inch thick slices and place on an oven tray lined with parchment paper.
• Brush generously with olive oil and place in the oven for 30 minutes.

• Pour 1 tablespoon of olive oil, the balsamic vinegar and honey into a tart tin and spread with a silicone brush.
• Add the eggplant slices and season lightly with salt and pepper.

• Meanwhile, blend the ricotta with the lemon juice, salt, pepper, dill, mint, basil and garlic until smooth. Set aside.
• Spread your puff pastry with the mixture and place it in your tart tin, with the ricotta side facing the eggplants.
• Prick with a fork to make holes in the pastry, so that it doesn't puff up when cooked.

• Place in the oven for 35 minutes and, when removed from the oven, add the feta cheese, a few zests of lime and fresh basil and mint leaves.

👩🏻‍🍳Chef's tips

1. It's much more practical to use a tart tin with a removable base.
2. Be sure to fold the edges of your pastry over themselves, as they will shrink slightly during baking.
3. To flip the savoury tarte tatin without breaking it: place a large plate on top of the tart tin, taking care to hold the tin and plate firmly together. Then turn over quickly and confidently, in a single movement, taking care not to spill the filling.
4. Serve the tarte tatin warm or hot: it's best served warm or hot, with a green salad or mixed salad.

💡Frequently Asked Questions

❄️Storage

• Store - like most tarts, you can store it for 3-4 days in an airtight container in the fridge. But as the pastry has not been pre-baked (this is not the concept of a tarte tatin), it may soften over time.
• Reheat - avoid the microwave, which will soften it completely, and put it in the oven at 320°F/160°C for a few minutes.