Vegetable Tarte Tatin

Ingredients

6 servings

• 1 zucchini
• 3 bell peppers of different colors
• 1 onion
• 2 tomatoes
• 0.5 eggplant
• olive oil
• pepper
• salt
• Herbes de Provence (optional)
• about 50 g Parmesan
• 1 shortcrust pastry

Steps

1. 1

   Wash all the vegetables, then slice them thinly.

2. 2

   Sauté them in olive oil over medium heat for about 20 minutes. Three-quarters of the way through cooking, season and add the herbs.

3. 3

   Preheat the oven to 210°C (410°F). Line the bottom of a tart pan with parchment paper, then spread the vegetables on top and pack them down with a spoon or similar tool so that the surface is relatively flat.

4. 4

   Sprinkle parmesan cheese all over and place the shortcrust pastry on top. Tuck the edges inside the dish. Prick the dough with a fork and bake for about 30 minutes, until the pastry is cooked.

5. 5

   Once out of the oven, flip the tart onto a serving plate and serve hot.