Tarte Tatin with vegetables and egg glaze

Ingredients for 6 servings:

• 1 piece(s) puff pastry, suitable for the round cake tin
• 2 m.-sized potatoes
• ½ m.-large eggplant(s)
• ½ m.-large zucchini
• 2 m.-large tomato(s)
• ½ celeriac
• ½ pepper
• 2 eggs
• 50 ml cream
• 100 ml tomato sauce
• ½ bunch basil
• salt and pepper
• Sugar
• olive oil

Instructions

Working time approx. 40 minutes; Cooking/baking time approx. 35 minutes; Total time approx. 1 hour 15 minutes

vegetarian

Cut the tomatoes into approximately 8 mm thick slices. Slice the remaining vegetables lengthwise into approximately 2 mm thick slices. Rub the celeriac and eggplant with olive oil and bake for 5 minutes at 230 °C (top/bottom heat). Simmer the remaining vegetables in the tomato sauce on low heat for 10 minutes. Line a round baking tray with baking paper and sprinkle with salt and two or three pinches of sugar. Place the tray in the oven briefly until the sugar is caramelized. Then cover the bottom with the tomato slices. Alternate between the eggplant and zucchini. Then add the peppers and celeriac slices, and finally the potatoes. Spread the remaining tomato sauce on top. Mix together the cream, eggs, salt, and basil and spread evenly in the cake tin. Finally, place the puff pastry on top. Press any excess pastry down inside the tin. Use a fork to poke air holes all over the dough and brush with a little water. Bake the tart in the oven at 220°C (top/bottom heat) or 200°C (fan oven) for 25 minutes. Turn the tart out while still hot, so the pastry is on the bottom. The tart can be eaten warm or cold.