If there’s one recipe that makes it onto my summer season menu on repeat, it’s my Zucchini Tarte Tatin. It’s fast, prepared in simply 10 minutes of prep, stuffed with taste, and all the time a success on the desk. Serve it with creamy burrata cheese and a handful of toasted pine nuts, and you’ve got a sublime, refined dish!
Why You’ll Love This Zucchini Tarte Tatin
I’m a giant fan of savory tartes tatin (an upside-down tart normally made with caramelized greens). For me, it’s the right dish. It’s tremendous versatile as you’ll be able to serve it as an appetizer, a most important course, for brunch, and even to remove on a picnic.
This zucchini tarte tatin is considered one of my summer season favorites, particularly as a result of there’s no have to pre-cook the zucchini, an actual time-saver! It’s my sunny-season various to my widespread Leek Tarte Tatin.
Tip: Don’t skip serving it with a ball of creamy burrata and a few toasted pine nuts for crunch. It’s subsequent stage scrumptious!
Recipe card
Zucchini Tarte Tatin
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A fast and simple Zucchini Tarte Tatin the place tender zucchini slices are caramelized with balsamic vinegar, topped with golden shortcrust pastry, and served with creamy burrata and toasted pine nuts. Perfect as an appetizer or a light-weight summer season most important dish.
Print Recipe
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Preheat the oven to 350°F (convection) or 375–390°F (typical).
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Pour the olive oil, balsamic glaze, and herbes de Provence (or dried tyhme) into the underside of a 9–10 inch pie pan. Season generously with salt and pepper. Spread evenly with a pastry brush.
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Wash the zucchinis and lower them into skinny slices (about ¼ inch). Peel and slice the purple onions into rings.
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Arrange the zucchini slices in a round “rosette” sample on the backside of the pan, tucking in a number of onion rings between layers.
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Roll out your pie crust or puff pastry right into a circle barely bigger than your pan. Place it over the greens, tucking the sides inwards.
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Bake for 35–40 minutes, till the pastry is golden brown.
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Remove from the oven, place a big plate over the tart pan, and flip it over rapidly however rigorously.
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Top with toasted pine nuts, a ball of burrata, pulled into items, and recent basil leaves. Serve heat or at room temperature.
Variations: Swap the burrata for crumbled feta or recent goat cheese for a tangier taste.
Storage: This Zucchini Tatin retains within the fridge for 3–4 days.
Calories: 373kcal | Carbohydrates: 40g | Protein: 7g | Fat: 21g | Saturated Fat: 4g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 10g | Cholesterol: 8mg | Sodium: 72mg | Potassium: 284mg | Fiber: 3g | Sugar: 4g | Vitamin A: 239IU | Vitamin C: 15mg | Calcium: 101mg | Iron: 3mg
Ingredients for a Perfect Savory Tarte Tatin
Here are a number of extra tips about recipe elements:
- Zucchini: Choose small or medium zucchini; they’re much less watery and extra flavorful. I additionally like to combine inexperienced and yellow zucchini for a reasonably shade distinction. Slice them thinly and organize them tightly for greatest outcomes.
- Crust: My favourite right here is my do-it-yourself Olive Oil Pie Crust, however you need to use a basic quiche crust (shortcrust pastry) or puff pastry (store-bought is okay should you’re quick on time).
- Cheese: Burrata is splendidly creamy, however recent mozzarellafeta, or goat cheese work fantastically.
- Herbs: If you don’t have herbes de Provence (a French herb combine with thyme, rosemary, oregano, and lavender), you may make it at residence utilizing my recipe or use dried thyme or oregano as an alternative.
What to Serve with Zucchini Tarte Tatin
In summer season, I really like pairing this tart with a recent salad or a relaxing soup. You can even serve it as a part of a cheese board for a extra indulgent meal.
For extra pairing inspiration, take a look at my record of 40 Side Dishes for Quiche, most of them work completely right here too!
More zucchini recipes
FAQ – Zucchini Tarte Tatin
Yes! Assemble it as much as 24 hours forward and bake it proper earlier than serving, good if you arrange a bigger dinner.
Yes ! Let it cool utterly, wrap it tightly, and freeze for as much as 3 months. Reheat instantly in a 320°F oven with out thawing.
