Vegetable Tarte Tatin
As the warm days arrive, there's nothing better than preparing a delicious vegetable and cheese Tarte Tatin. A colourful, gourmet dish that's sure to impress. Enjoy warm straight out of the oven, or cold as an appetizer for a summer barbecue.
- Prep: 30 min
- Cooking: 30 min
Ingredients
- 1 onion, diced
- 2 teaspoons (10 ml) Canadian butter
- 1 cup (200 g) cherry tomatoes, diced
- 1 bell pepper, diced
- 2 zucchinis, diced
- Olive oil
- 2 tsp (10 g) Canadian maple syrup
- 1 tsp of fresh rosemary
- 150 g fresh Canadian fresh mozzarella
- 1 all-butter pie crust
- 100 g fresh Canadian bocconcini
- 1 branch of fresh basil
- salt and pepper
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Preparation
Preheat oven to 360°F (180°C).
Brown onions in a frying pan with butter.
Add the tomatoes, bell pepper and zucchini to the pan with the onions and add a little salt. Stir well.
Cook until vegetables are golden brown. Reduce the amount of liquid as much as possible, to avoid a mushy pie crust. Add pepper to taste. Set aside.
Pour a drizzle of olive oil and maple syrup into a tart tin, spread out and sprinkle over the rosemary.
Pour the cooked vegetable into the dish and add sliced mozzarella.
With a fork, poke a few holes in the crust and place on top of the vegetables.
Bake for approx. 30 min.
Once the Tatin is cooked, remove from the oven and turn it upside down onto a large serving plate.
Decorate with slices of fresh bocconcini and fresh basil leaves.
Serve either warm or cold!
