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Tarte tatin with summer veggies

Published on 80 min main, ahead


  • Pie dough
  • 2 tomatoes
  • 1 zucchini, thinly sliced
  • 1 onion, thinly sliced
  • Spinach leavesoptional


  1. Cut the tomatoes into four and remove the seeds.
  2. In a pie pan, lay the tomatoes and sliced zucchini. Cook in the oven at 180 °C for 30 minutes.
  3. In the meantime, prepare a pie dough and set it aside in the fridge.
  4. After 30 minutes in the oven, the veggies should come out caramelized. Push them aside so that you can add a layer of sliced onions on the bottom of the pan. On the top, add the spinach leaves and the rolled out the dough as a last layer. Make sure the dough is pierced through with a fork to avoid air bubbles.
  5. Bake the pie for 30 side minutes.