Eggplant and Burrata Tarte Tatin

Preparation

1. 1
   Step 1

   Preheat the oven to 180 °C on convection setting.

2. 2
   Step 2

   Cut the 3 eggplants into 1 to 1.5 cm thick slices without peeling them.

3. 3
   Step 3

   Heat a drizzle of olive oil in a pan and brown the eggplants for 3 to 4 minutes on each side.

   Timer · 4 min
4. 4
   Step 4

   Season the eggplants with salt, pepper, and 1 tsp of Herbes de Provence.

5. 5
   Step 5

   Mix 2 tbsp of balsamic vinegar, 2 tsp of honey, 2 tsp of mustard, 1 tsp of Herbes de Provence, and 2 tbsp of olive oil.

6. 6
   Step 6

   Pour the prepared marinade into the bottom of a quiche pan.

7. 7
   Step 7

   Arrange the eggplants in a spiral in the pan and sprinkle with 30 g of Parmesan shavings.

8. 8
   Step 8

   Cover with 1 puff pastry, tuck the edges inward, and poke a hole in the center.

9. 9
   Step 9

   Bake for 35 minutes until the pastry is golden brown.

   Timer · 35 min
10. 10
    Step 10

    Unmold the tart immediately by flipping it onto a serving platter.

11. 11
    Step 11

    Garnish with 1 ball of torn burrata, 25 g of pine nuts, and a few fresh basil leaves.

12. 12
    Step 12

    Season lightly with salt and pepper before serving.