John Myers
Tarte Tatin with Eggplant
The perfect tarte tatin with eggplant recipe with a picture and simple step-by-step instructions.
- 240 g Spelled flour
- 120 g Cold butter
- 60 ml Cold water
- 1 tbsp Dried herbs of povence
- 0,5 tsp Coarse sea salt
- 2 Eggplant
- 2 tbsp Brown cane sugar
- Salt
- Olive oil
- 200 g Goat cheese roll or other e.g. Coburger roll
- Cut the eggplant into slices no more than 5 mm thick. Sprinkle a baked tray with salt, overlap the slices and sprinkle with salt again. This is how you pull the liquid out of the eggplant. Let it steep for about 30 minutes. In the meantime, quickly knead the dough ingredients into a dough (preferably in a food processor), roll out a little between cling film and place in the refrigerator for about 45 minutes.
- Dab the aubergine slices well and rub off excess salt if necessary. Line two trays with baking paper. Preheat the oven to 200 degrees circulating air. Brush eggplant slices on both sides with olive oil and place them next to each other on the baking paper. Now “bake” the whole thing for 15 minutes. Put 3 tablespoons of olive oil in a cold ovenproof pan, sprinkle in the sugar and layer the aubergine slices like roof tiles. Now cut the cheese into thin slices and place on top.
- Roll out the dough into the generous pan size, place over it and press firmly on the edge. Prick me with a fork. Bake everything for 25 minutes at 200 degrees. Carefully fall onto a plate. Enjoy hot or cold with a fresh leaf salad.
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