vendredi 21 février 2025

Vegetable Tarte Tatin

                    This upside-down tart combines Mediterranean vegetables with rice, garlic, onions and olives. Courgettes and mushrooms could be used as well.

Serves 4

  • 30 ml sunflower oil
  • 25 ml olive oil
  • 1 aubergine (eggplant), sliced lengthways
  • 1 large red bell pepper, seeded and cut into long strips
  • 5 tomatoes
  • 2 red shallots, finely chopped
  • 2 garlic cloves, minced
  • 150 ml white wine
  • 10 ml chopped fresh basil
  • 500 ml cooked white or brown long grain rice
  • 160 ml stoned, pitted black olives, chopped
  • 350 gr puff pastry, thawed if frozen
  • Ground black pepper
  • Salad leaves, to serve
  1. Preheat the oven to 375F (190C).
  2. Heat the sunflower oil with 15 ml of the olive oil and fry the aubergine slices for 4-5 minutes on each side ; drain on kitchen paper.
  3. Add the pepper strips to the oil in the pan, turning them to coat ; cover the pan with a lid or foil and sweat the peppers over a moderately high heat for 5-6 minutes, stirring occasionally, until they are soft and flecked with brown.
  4. Slice two of the tomatoes and set them aside ; plunge the remaining tomatoes briefly into boilig water, then peel them, cut them into quarters and remove the core and seeds.
  5. Chop the tomato flesh roughly.
  6. Heat the remaining oil in the pan and fry the shallots and garlic for 3-4 minutes until softened ; add the chopped tomatoes and cook for a few minutes until softened.
  7. Stir in the wine and basil, with black pepper ; bring to the boil, then remove from the heat and stir in the rice and olives.
  8. Arrange the tomato slices, aubergine slices and pepper in a single layer on the base of a heavy, 30 cm, shallow ovenproof dish ; spread the rice mixture on top.
  9. Roll out the pastry to a circle slightly larger than the diameter of the dish and place on top of the rice, tucking the overlap down inside the dish.
  10. Bake for 25-30 minutes, until the pastry is golden.
  11. Cool slightly, then invert the tart on to a warmed serving plate.
  12. Serve in slices, with salad leaves.
BON APPÉTIT

Aucun commentaire:

Enregistrer un commentaire