Tarte tatin with Provence vegetables from Laurent Mariotte
Ingredients
Instructions
- 1 roll of all-butter puff pastry
- 1 medium eggplant
- 2 small courgettes
- 1 onion
- 80 g pitted black olives
- 8 to 10 fresh basil leaves
- 4 tbsp. tablespoons olive oil
- Salt
- Ground pepper
- Peel the eggplant and cut it into small cubes. Remove the ends of the zucchini, cut them in half lengthwise, then into fairly thin strips. Peel and chop the onion. In a fry pan, brown the vegetables together for 10 minutes over medium heat, with the olive oil, stirring regularly to soften them well. Add salt and pepper.
- Preheat the oven to 200°C (th. 6-7). Distribute the olives in the mold, then spread the vegetables.
- Unroll the dough and prick it with a fork. Place it on the vegetables and slide the edge inside the walls of the mold. Bake for 25 to 30 minutes.
- Leave to rest for 5 minutes when it comes out of the oven and unmold by turning the pie over on a plate. Chop the basil on the surface before serving.
Tarte tatin with Provence vegetables from Laurent Mariotte
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