Eggplant Tarte Tatin
Eggplant tarte tatin is a savory, single-serving, and incredibly quick version of the famous French upside-down tart: discs of shortcrust pastry baked on top of a slice of eggplant, brie, pine nuts, and a drizzle of honey, which caramelizes in the oven and creates a golden, fragrant layer.
- 1 roll of shortcrust pastry
- 1 eggplant
- 100g of Brie
- 1 tablespoon pine nuts
- 150g buffalo mozzarella
- honey
- extra virgin olive oil
- basil
- Wash the eggplant and cut it into thin slices, all the same thickness so they cook evenly. Slice the brie as well.
- Line a baking sheet with parchment paper and, for each tartlet, create a base with a drizzle of oil, a little honey, a few pine nuts and a sprinkling of oregano.
- Roll out the shortcrust pastry and cut out discs just larger than the aubergine slices, using the slices themselves as a guide.
- Place a slice of aubergine on each base and cover with a slice of brie.
- Place each disc on the cheese and slightly tuck the edges under. Bake in a preheated static oven at 190°C for 15 minutes, until the brisè is golden and crispy.
- Remove from the oven, let rest for a minute, and then flip the tartlets over with a spatula, so that the eggplant remains on top. Top with shredded buffalo mozzarella and a few fresh basil leaves.
- The aubergine tarte tatin is ready: all that's left to do is serve it immediately.
- If you prefer a lighter version, you can replace the brie with puff pastry, while scamorza or goat cheese also work well in place of brie. A pinch of pepper or a few drops of honey before serving enhances the sweet-savory contrast. This eggplant tarte tatin is best freshly made, with the brie still crunchy. You can also bake the tartlets ahead of time, refrigerate them for a day, and reheat them in the oven for a few minutes, adding buffalo mozzarella and basil just before serving.
How to make eggplant tarte tatin
Place each disc on the cheese and tuck the edges slightly downwards.
Bake in a preheated static oven at 190°C for 15 minutes, until the brisè is golden and crispy.
Remove from the oven, let rest for a minute and then turn the tartlets over with a spatula, so that the aubergine remains on top.
Top with shredded buffalo mozzarella and a few fresh basil leaves.
If you prefer a lighter version, you can replace the brisè with puff pastry, while scamorza or goat cheese also work well in place of brie. A pinch of pepper or a few drops of honey before serving enhances the sweet-savory contrast.
The eggplant tarte tatin is best freshly made, with the pastry still crunchy. You can also bake the tartlets ahead of time, refrigerate them for a day, and reheat them in the oven for a few minutes, adding buffalo mozzarella and basil just before serving.
