Roasted Mediterranean Vegetable Tatin [vegan]

Savoury tart tatins make delicious lunches. Here I have chosen some Mediterranean vegetables: courgette (zucchini), aubergine (eggplant), pepper and tomato flavoured with thyme, fennel and basil.

If you are not concerned about making this dish vegan, you can add bits of crumbled goat cheese or feta on top just before serving.

It is best to cook this tart in a tatin dish. If you do not have one, make sure you use a non-stick cake tin so the vegetables do not stick as this dish is cooked upside-down and flipped over once cooked. Perfect with a crunchy green salad.

Roasted Mediterranean Vegetable Tatin [vegan]

A delicious savoury tart tatin filled with the best of summer flavours.

4.50 from 2 votes

DieTARY CHOICEDairy-Free Recipes, Egg-Free Recipes, High Fibre Recipes, Low Fat Recipes, Soya-Free Recipes, Vegan Recipes

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Prep Time 10 minutes mins

Cook Time 40 minutes mins

Total Time 50 minutes mins

Course Tarts, Pies & Quiches

Cuisine French

Servings 4 people

Calories 614 kcal

Equipment

tatin dish or non-stick cake tin

oven tray

Disclaimer: the equipment list above includes affiliate links to products I use and like.

Ingredients

 

MetricUS Customary

 

1x2x3x

• 1 vegan puff pastry – I use Jus-Rol
• 1 small courgette
• 1 small aubergine
• 1 small red onion
• 1 small red pepper
• 250 g cherry tomatoes
• 2 garlic cloves
• 1 Tbsp fennel seeds
• 1 tsp dried thyme leaves
• 5 Tbsp olive oil
• 75 g light brown sugar
• 5 Tbsp vegan balsamic vinegar
• 2 Tbsp water
• salt & pepper
• basil leaves

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Instructions

 

• Preheat the oven to 200C/390F/Gas 6.
• Cut the courgette (zucchini) and the aubergine (eggplant) lengthwise in 1/2 cm [0.2 inch] thick strips. Peel and cut the red onion in 8 slices. Slice red pepper in 1cm [0.4 inch] thick wedges.
• Place the vegetables on a roasting tray. Mix together with whole cherry tomatoes and crushed garlic. Toss with olive oil and fennel seeds. Season well.
• Roast in the oven for 20 mins.
• 10 mins before the vegetables are cooked you can start preparing the caramel.
• Mix together the sugar, vinegar and water in the tatin dish. Place on the hob and cook for 5-10 mins until caramel is thick and glossy.
• When the vegetables are cooked remove them from the oven. Lower oven temperature to 190C/fan 170C/gas 5.
• Once you are ready to assemble the tart, arrange vegetables evenly on top of caramel.
• Sprinkle 1 tsp of thyme on top of vegetables.
• Add the rolled puff pastry on top. Tuck the extra pastry inside the dish.
• Cook in the oven for 20 mins until golden.
• Remove the tatin from the oven. Put a serving dish on top and flip it over. Be careful as some of the juices might be hot. Pour any extra caramel from the dish on top of the tart.
• Serve hot or warm with basil leaves sprinkled on top.

Nutrition

Serving: 250gCalories: 614kcalCarbohydrates: 56gProtein: 7gFat: 42gSaturated Fat: 8gPolyunsaturated Fat: 5gMonounsaturated Fat: 26gSodium: 172mgPotassium: 444mgFiber: 4gSugar: 24gVitamin A: 1291IUVitamin C: 60mgCalcium: 64mgIron: 3mg

Find this recipe online:

Roasted Mediterranean Vegetable Tatin [vegan]

https://theflexitarian.co.uk/recipe-items/roasted-mediterranean-vegetable-tatin-vegan/

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