Tarte Tatin Aux Courgettes Zucchini Pie
Indulge in the rustic elegance of Tarte Tatin Aux Courgettes, a savory zucchini pie that reimagines the classic French tarte tatin with a delightful vegetable twist. This recipe combines tender, caramelized zucchini rounds infused with garlic, fresh thyme, and just a hint of sweetness, all cradled beneath a gloriously golden puff pastry crust. Prepared in a single skillet, this dish not only dazzles with its attractive presentation but also boasts a balance of flavors that's perfect for brunch, a light lunch, or a stunning dinner appetizer. With its flaky pastry, delicate caramel base, and herbaceous aroma, this zucchini tarte tatin is a must-try for lovers of French-inspired cuisine and seasonal vegetables. Serve it warm or at room temperature for a dish that’s as versatile as it is irresistible!
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Recipe Information
Ingredients
- 3 medium Zucchini
- 2 tablespoons Olive oil
- 30 grams Butter
- 1 teaspoon Sugar
- 2 cloves Garlic
- 1 teaspoon Fresh thyme leaves
- 1 teaspoon Salt
- 0.5 teaspoon Black pepper
- 1 sheet Puff pastry
- 2 tablespoons All-purpose flour (for dusting)
Instructions
Preheat your oven to 200°C (400°F).
Wash and thinly slice the zucchinis into even 1/4-inch rounds.
In a heavy, oven-safe skillet (preferably cast iron, about 9 inches in diameter), heat the olive oil and butter over medium heat until melted.
Stir in the sugar and let it dissolve completely, creating a light caramel base.
Add the zucchini slices in a single layer, overlapping them slightly in an attractive pattern. Allow them to cook for 5-7 minutes without stirring, until caramelized on the bottom.
Peel and mince the garlic, then sprinkle it over the zucchini along with the fresh thyme leaves, salt, and black pepper.
On a lightly floured surface, roll out the puff pastry sheet to ensure it's slightly larger than the diameter of your skillet.
Carefully lay the puff pastry sheet over the zucchini, tucking the edges down into the skillet to encase the filling.
Using a sharp knife or fork, prick a few small holes in the pastry to prevent it from puffing up too much while baking.
Transfer the skillet to the preheated oven and bake for 20-25 minutes, or until the puff pastry is golden and flaky.
Remove the skillet from the oven and let the tarte cool for 5 minutes. Run a knife around the edges to loosen any stuck pieces.
Carefully invert the tarte onto a serving plate, ensuring the zucchini layer is on top.
Serve warm or at room temperature, garnished with additional thyme if desired.
Nutrition Facts
Calories |
198 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 15.1 g | 19% | |
| Saturated Fat | 6.3 g | 32% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 11 mg | 4% | |
| Sodium | 435 mg | 19% | |
| Total Carbohydrate | 13.6 g | 5% | |
| Dietary Fiber | 1.6 g | 6% | |
| Total Sugars | 2.8 g | ||
| Protein | 2.7 g | 5% | |
| Vitamin D | 0.1 mcg | 0% | |
| Calcium | 20 mg | 2% | |
| Iron | 0.9 mg | 5% | |
| Potassium | 280 mg | 6% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
