Tatin tapenade tart

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Tatin tapenade tart

Tatin tapenade tart

Number of people

1 puff pastry dough

2 eggplants

4 good size tomatoes

400 g peeled tomato cubes

200 g tapenade

8 basil leaves


Preparation: 20 min
Cooking time: 30 min
Step 1
Cut the aubergines and tomatoes into thin slices.
Step 2
Brown the aubergines in a frying pan with olive oil. Pat them dry on absorbent paper. Book.
Step 3
Mix the tomato sauce and tapenade in a skillet. Add a little salt, chopped basil. Mix well.
Step 4
Arrange the tomato and eggplant slices in a pie dish, alternating them. These should overlap until they cover the bottom of the dish.
Step 5
Pour over the tapenade mixture. Finally, place the puff pastry on top of this preparation, taking care to ensure that the edges are well tucked in so that it is airtight.
Step 6
Bake for 30 minutes at 210°C.
Step 7
When out of the oven, turn the pie over on a plate and decorate with a few basil leaves.
Step 8
Serve hot.
I add my grain of salt

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