Eggplant and Burrata Tarte Tatin
by Tavolino
A tasty summer savory tart, combining eggplants caramelized with honey and balsamic vinegar, topped with creamy burrata, pine nuts, and fresh basil.
Ingredients
- Puff pastry 1
- Eggplants 3
- Burrata 1 ball
- Herbes de Provence 2 tsp
- Pine nuts 25 g
- Parmesan shavings 30 g
- Fresh basil a few leaves
- Olive oil 3 tbsp
- Balsamic vinegar 2 tbsp
- Honey 2 tsp
- Mustard 2 tsp
- Salt to taste
- Pepper to taste
Preparation
- 1
Preheat the oven to 180 °C on convection setting.
- 2
Cut the 3 eggplants into 1 to 1.5 cm thick slices without peeling them.
- 3
Heat a drizzle of olive oil in a pan and brown the eggplants for 3 to 4 minutes on each side.
- 4
Season the eggplants with salt, pepper, and 1 tsp of Herbes de Provence.
- 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
Pour the prepared marinade into the bottom of a quiche pan.
- 7
Arrange the eggplants in a spiral in the pan and sprinkle with 30 g of Parmesan shavings.
- 8
Cover with 1 puff pastry, tuck the edges inward, and poke a hole in the center.
- 9
Bake for 35 minutes until the pastry is golden brown.
- 10
Unmold the tart immediately by flipping it onto a serving platter.
- 11
Garnish with 1 ball of torn burrata, 25 g of pine nuts, and a few fresh basil leaves.
- 12
Season lightly with salt and pepper before serving.