Have you ever tried a vegetable tarte tatin? It is perfect in summer, and you will need: aubergines, courgettes, peppers and onions.
It is easy and it looks wonderful! And do you know wild garlic pesto? It is absolutely delicious: pesto and wild garlic to enjoy in pasta, spread on bread, with vegetables, as a dressing and so on...
To make a vegetable tarte tatin with wild garlic pesto you will need:
- One aubergine (or 2 if they are small)
- One courgette (or 2 if they are small)
- One pepper
- One onion
- A sheet of puff pastry
- Some wild garlic pesto
- Some herbes de Provence
- Some olive oil
Over to you:
- Cut up all the vegetables
- Cook them separately for a few minutes in a pan: the courgettes (with the onion and the pepper), then the aubergines, in olive oil and herbes de Provence
- Unroll the puff pastry and spread wild garlic pesto over the whole of one side
- Put all the vegetables in a tart dish, spreading them so they cover the dish evenly
- Cover the whole thing with the pastry (pesto side down onto the vegetables)
- Prick the pastry with a fork
- Bake for 30 mins at 180° (or according to your oven, cook until the pastry is golden and crisp)
To serve: place a large dish on top and turn the whole thing over! Some people recommend scattering a few toasted pine nuts on top, but we have not tried that.
For a fine summer dinner, serve the tarte tatin with a good fresh salad of beefsteak tomatoes, cucumber, mozzarella and basil. And all of it on lovely colourful placemats, of course ;-)
