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Such a cinch and deliciously tasty, this zucchini Tarte Tatin, with its crispy puff pastry, amazing pistachio Pesto and caramelized zucchini strips, is a pure delight!
A real classic of French cuisine, Tarte Tatin is an upside-down tart traditionally made with apples.
Legend has it that it was invented in the 19th century, in the Sologne region, when the Tatin sisters, who ran the Hotel Tatin, overcooked apples. So as not to spoil the dessert or disappoint their customers, they covered it with puff pastry and baked it upside down. Tarte Tatin was born!
Table des matières
💙Why you'll love it
- Absolutely delicious - puff pastry + pistachio pesto + caramelized zucchini strips and creamy burrata = perfect combination!
- Extremely simple - although Tarte Tatin can be a little frightening, it's super simple to prepare, with really basic ingredients.
- Declinable - white or red onions, endives, carrots, leeks, mushrooms, bell peppers, shallots, eggplants, fennel, etc… Or even fruit, if you have a sweet tooth.
😉For tart lovers
🍯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.
- Zucchini - in season from June to September included!
- Honey - choose quality honey. 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.
✨How to make zucchini Tarte Tatin ?
Recipe details and quantities are in the recipe card below.
- Preheat your oven to 320°F/160°C in fan-assisted mode. Cut off the top of the garlic head with a sharp knife. Place on a sheet of aluminum foil, add 1 tablespoon of olive oil and close the foil. Bake for 1 hour.
- 50 minutes before the end of baking time, cut the red onion and zucchini into slices. Pour 1 tablespoon olive oil, balsamic vinegar and honey into a tart tin and spread. Then add the slices of zucchini and red onion, and season with salt and pepper.
- Place the pistachios, basil, Parmesan, 6-7 tablespoons olive oil and chili flakes in a blender. Squeeze the head of garlic with your hands to release the candied cloves, then add them. Mix well.
- Preheat your oven to 390°F/200°C in natural convection/static heat mode. Spread your puff pastry with pistachio pesto and place in your tart tin, pesto side down.
- Prick with a fork to make holes, so that it doesn't swell when cooked.
- Place in the oven for 25-30 minutes and, when removed, add the burrata, lemon zest and fresh basil and mint leaves.
👩🏻🍳Chef's tips
- Use a tart tin with a removable base, it's much more practical.
- Be sure to fold the edges of your puff pastry over themselves, as they will shrink slightly during baking.
- 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.
- Serve the Tarte Tatin warm or hot - it's best served warm or hot, with a green salad or mixed salad.
💡 Frequently Asked Questions
I wouldn't recommend it - as the dough isn't pre-cooked, it's likely to soften over time.
A green salad or a mixed salad such as Greek salad or Waldorf would go very well with this tart.
I recommend a dry rosé, such as a Provence or Loire rosé, or a semi-dry, such as an Anjou rosé.
White wine can also be an option: prefer a Sauvignon Blanc, an unoaked Chardonnay, a Pinot Grigio or a Vermentino.
❄️Storage
- Store - like most tarts, you can store it for 3-4 days in an airtight container in the refrigerator. But as the puff 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.
😋If you love zucchini...
If you make this Tarte Tatin, it would be so nice to leave me a comment and rate the recipe ⭐️⭐️⭐️⭐️⭐️. You can also tag me on Instagram, Pinterest, Facebook or Tik Tok, or even send me a photo, I love seeing my little dishes in your homes!
📖 Recette
French zucchini Tarte Tatin
Ingredients
- ½ red onion
- 3 ¼ cups zucchini
- 1 tablespoon olive oil
- 1 tablespoon Balsamic vinegar
- 1 tablespoon honey
- salt to taste
- black pepper to taste
- 1 puff pastry
- 1 9 oz burrata
- A few mint fresh
- A few lemon zests
For pistachio Pesto
- ½ garlic head
- A few pepper flakes
- 5 tablespoons basil
- 7 tablespoons pistachios unroasted and unsalted
- 6 tablespoons Parmesan cheese to grate yourself at last minute
- 8 tablespoons olive oil
Instructions
- Preheat your oven to 320°F/160°C in fan-assisted mode. Cut off the top of the garlic head with a sharp knife. Place on a sheet of aluminum foil, add 1 tablespoon of olive oil and close the foil. Bake for 1 hour.
- 50 minutes before the end of baking time, cut the red onion and zucchini into slices. Pour 1 tablespoon olive oil, balsamic vinegar and honey into a tart tin and spread. Then add the slices of zucchini and red onion, and season with salt and pepper.
- Place the pistachios, basil, Parmesan, 6-7 tablespoons olive oil and chili flakes in a blender. Squeeze the head of garlic with your hands to release the candied cloves, then add them. Mix well.
- Preheat your oven to 390°F/200°C in natural convection/static heat mode. Spread your puff pastry with pistachio pesto and place in your tart tin, pesto side down.
- Prick with a fork to make holes, so that it doesn't swell when cooked. Place in the oven for 25-30 minutes and, when removed, add the burrata, lemon zest and fresh basil and mint leaves.
Notes
- Store - like most tarts, you can store it for 3-4 days in an airtight container in the refrigerator. But as the puff 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.
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