Eggplant Tatin
The word "tatin" refers to the two Tatin sisters that while preparing an apple tart let it fall upside down and realized that it would be a nice treat to bake it and eat it like that. When a tart is tatin it means that you will put the filling at the bottom of your baking pan and cover it with your dough. By sealing the inside of the pan with the dough, you obtain moister tarts with a crust packed with flavours. With this recipe, we use this set-up with sun vegetables to obtain a salted tart that will be perfect to open a meal or to eat as a full course with some salad.
The ingredients are given for 4 big servings.
INGREDIENTS
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2 eggplants
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2 red bell peppers
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4 table spoons of our homemade eggplant caviar
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3 table spoons of our homemade black olives tapenade
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1 10" circle of our gluten free salted short crust dough
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Olive oil
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Salt
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Pepper
DIRECTIONS
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Pre-heat the oven at 410 degrees fahrenheit. Set up a baking tray with some foil paper. Wash the eggplants and the bell peppers. Slice the eggplants in 1/3" slices. Spread the eggplants and the bell peppers on the baking tray. Drizzle some olive oil on top. Roast the vegetables for 35 to 40 minutes.
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Take the vegetables out of the oven and remove the seeds, the stems and the skins of the bell peppers. Slice the bell peppers.
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Oil a pie pan with high edges. At the bottom of the pan, put in layers half of the eggplants, the eggplant caviar, all the bell peppers, the black olives tapenade and the last half of the eggplants. Add some black pepper and a pinch of salt. Roast in the oven for 10 minutes at 410 degrees Fahrenheit.
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Take the whole out of the oven. Spread the short crust dough on top and tuck the edge between the pan edge and the filling so that you have an air tight enclosure. Press the dough in contact of the filling. Bake in the oven for 30 minutes at 410 degrees Fahrenheit until the dough is golden.
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Upon taking the tart out of the oven, unstick the dough from the pan edge using a blunt knife. Put a plate over the pie and turn it upsde down. Remove the pan, uncovering your eggplant tatin ! Bon appétit.
