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Mediterranean Vegetable Tatin

Ingredients

1tbs oil

1 red onion chopped

2 cloves of garlic thinly sliced

1 red or orange capsicum deseeded and cut into 2cm pieces

350g zucchini topped and tailed and cut into 1cm slices 1 tbs red wine vinegar

1 tbs soft brown sugar

225g cherry tomatoes

1 tbs fresh chopped parsley

1 tbs fresh chopped marjoram freshly ground salt

freshly ground black pepper 255g ready made puff pastry 125g feta or mozzarella cheese


Method

Heat the oil in a Le Creuset 25cm Tarte Tatin dish and add the red onion, garlic and capsicum. Fry gently until they begin to soften then add the zucchini, red wine vinegar and sugar. Cook until the juices in the dish become syrupy and remove from heat. Add the tomatoes and herbs and season to taste. Leave the dish to cool slightly.

Roll the pastry to a circle the same size as the rim of the dish and lay over the vegetables, making sure the edges are pushed down around them. Make two or three steam holes in the pastry.

Place onto the top rack of an oven preheated at 200C and bake for 20-25 minutes or until the pastry is puffed and golden brown.

Cool for 5-10 minutes then loosen the edge of the Tatin with a knife. Invert onto a large serving plate.

Dice the cheese and sprinkle over the top just before serving.

Serves 4 - 6

Last modified on Tuesday, 11 October 2011 14:17
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