Tarte Tatin with vegetables

Ingredients for 2 servings:

• 250 g puff pastry
• 2 shallots
• 1 tsp powdered sugar
• 1 bulb(s) fennel, fresh
• 10 slices of zucchini
• 1 large tomato(s)
• 2 tbsp clarified butter
• ½ tsp salt
• ½ tsp black pepper from the mill

Instructions

Working time approx. 30 minutes; Cooking/baking time approx. 40 minutes; Total time approx. 1 hour 10 minutes

Peel the shallots and cut into large half rings. Heat a little clarified butter in a pan and quickly brown and caramelize the shallot rings with the powdered sugar. Remove and set aside. Clean the fennel, halve the green parts, and then cut into wedges. Fry lightly on both sides in a pan. Season with salt and pepper. Set aside. Slice the tomatoes. Fry the tomato and zucchini slices as well. Season with salt and pepper. Roll out the puff pastry into a rectangle (approx. 30 x 20 cm). Line a baking sheet with foil or paper. First, arrange the shallot slices in a rectangle (approx. 29 x 19 cm) on the baking sheet. Layer the fennel wedges on top, then the tomatoes, and finally the zucchini slices. Cover the vegetables with the puff pastry, pressing down the edges slightly. Preheat the oven to 180°C (top/bottom heat) and bake the tarte tatin until the pastry is light brown and crispy. About 20 minutes.