Zucchini tarte tatin

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Published on 45 min main spring summer

Ingredients

Base

  • 1 pie dough
  • 1 zucchini (medium size), sliced
  • 2 tbsp olive oil
  • 2 tbsp balsamic vinegar
  • Salt
  • Pepper
  • 2 small red onions, sliced optional
  • 1 tbsp dried thyme optional

Garnish

  • 1 burrata cheese
  • 1 tbsp toasted pine nuts
  • A few basil leaves

Instructions

  1. Preheat the oven to 180 °C (fan oven) or 190–200 °C (conventional oven).
  2. Pour the olive oil, balsamic vinegar, and thyme into the bottom of the baking dish. Season generously with salt and pepper. Spread evenly.
  3. Wash the zucchini and cut into thin slices (about 5 mm). Peel the red onions and cut into rounds.
  4. Arrange the zucchini slices in a rosette pattern on the bottom of the baking dish. Intersperse a few slices of red onion.
  5. Roll out the pie dough into a circle slightly larger than the pan. Place it on top of the vegetables. Tuck the edges inward.
  6. Bake for about 40 minutes, until the pastry is golden brown.
  7. Remove from the oven, immediately place a large plate on top, and flip the tart over with a sharp tap.
  8. Finish with a few toasted pine nuts, a few pieces of burrata, and basil leaves. Serve hot or warm.

Adapted from this original recipe