Aubergine and Goat's Cheese Tarte Tatin | Oven-Baked Treat
(0)
40 min
Quick
Sezamo
O tartă Tatin sărată spectaculoasă, cu felii fragede de vinete caramelizate în reducție de oțet balsamic și miere, coapte sub un aluat foietaj crocant și desăvârșite cu brânză cremoasă de capră și cimbru aromat.
Ingredients
Preparation method
Preparation and caramelisation
Preheat the oven to 200°C. Wash the aubergines and cut them into slices about 1.5 cm thick. Peel the red onion and slice it into rounds. Peel and crush the garlic cloves.
In a round cast-iron skillet or an ovenproof round baking dish (24-26 cm), heat the olive oil and melt the butter over medium heat. Add the aubergine and red onion slices and brown them for 3-4 minutes on each side, until slightly softened and golden.
Add the crushed garlic, wildflower honey, balsamic vinegar, thyme, sea salt, and ground black pepper to the pan. Simmer over low heat for 2-3 minutes, swirling the pan gently, until the liquid turns into a glossy, fragrant caramel and the aubergine slices are neatly arranged in a compact layer at the bottom of the pan.
Chef's tip
For a clean release, make sure to use a dish without a loose bottom and invert it while the tart is still warm, so the caramel does not set and stick to the base of the pan.
The tart pairs wonderfully with a fresh green salad drizzled with lemon juice and extra virgin olive oil.
35 min
Under an hour
