Tarte Tatin with Eggplants
Baking and Desserts | French cuisine
⏳ Time
1 hour 30 minutes
🥕 Ingredients
6
🍽️ Servings
8
Description
Tarte Tatin with Eggplants
Ingredients
- Butter - 3.5 oz
- Puff Pastry - 14.1 oz
- Sugar - ¾ cup
- Salt - 0.1 teaspoon
- Ground Black Pepper - ½ teaspoon
- Eggplants - 24.7 oz
Step by Step guide
Step 1
Cut the eggplants into wedges: first lengthwise into 4 parts, and then crosswise.
Step 2
Roll out the pastry and cut out a circle with a diameter of 25 cm. Place the pastry on a baking sheet or dish and refrigerate.
Step 3
Generously grease the bottom and sides of a heavy ovenproof skillet with a diameter of 30 cm. Evenly sprinkle sugar, salt, and pepper on the bottom.
Step 4
Tightly arrange the eggplant slices in concentric circles in the skillet.
Step 5
Place the skillet with the eggplants over medium heat and cook for about 20 minutes, waiting for the sugar to start melting and caramelizing.
Step 6
When the sugar takes on a rich golden hue, place the eggplants in an oven preheated to 410°F and leave them to bake on the middle rack.
Step 7
After 20 minutes, remove the skillet from the oven, cover the eggplants with the prepared pastry, and return it to the oven. After about 25 minutes, when the pastry is golden brown and starts to puff, take the pie out of the oven and let it cool in the skillet.
Step 8
After 7-10 minutes, cover the pie with a large plate and flip it so that the pie ends up on the plate with the pastry side down. If any eggplant pieces stick to the bottom of the skillet, gently detach them and place them on the pie along with any remaining caramel.
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