TARTE AUBERGINE TOMATE RECIPES

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RICK STEIN'S TOMATO AND AUBERGINE TARTE TATIN RECIPE - B…



Rick Stein's tomato and aubergine tarte tatin recipe - B… image

I find that I’m increasing the number of vegetable-based dishes in my books more and more. This is mainly because people keep asking me for them, but I also think that most of us eat too much meat and dishes like this are simply superb in their own right. You will need a 20cm/8in tarte tatin dish.

Provided by Rick Stein

Prep Time 1 hours

Cook Time 2 hours

Yield Serves 2–3

Number Of Ingredients 18

300g/10½oz aubergines, sliced
1½ tsp salt
150ml/5fl oz olive oil
3 small garlic cloves, chopped
1 fresh thyme sprig
1 small dried chilli or small pinch of chilli flakes
500g/1lb 2oz tomatoes, halved
1 garlic clove, bashed but left whole
1 fresh thyme sprig
100ml/3½fl oz olive oil
1½ tsp balsamic vinegar
salt and freshly ground black pepper
1 garlic clove, halved
½ tsp herbes de Provence
250g/9oz all-butter puff pastry
2 fresh thyme sprigs, leaves picked
salt and freshly ground black pepper
fresh green salad, to serve

Steps:

  • For the confit aubergines, put the aubergine slices in a colander and sprinkle with the salt. Turn the slices over and sprinkle the other side. Set the colander over a bowl and leave for 30 minutes. Rinse the slices and dry with kitchen paper. Discard any juices. Place the aubergine in a small roasting tin. Preheat the oven to 110C/90C Fan/Gas ¼. Pour the oil into a small saucepan. Add the garlic, thyme and chilli and warm over a low heat. Carefully pour the warm oil mixture over the aubergine slices in the tin, making sure that the slices are all submerged.
  • Meanwhile, for the confit tomatoes, arrange the tomatoes, cut-side up, in a roasting tin just big enough to hold them in one layer. Season with salt and pepper. Nestle the garlic clove and thyme sprig among the tomatoes, then pour over the oil and balsamic vinegar.
  • Cook the tomatoes and aubergines in the oven for 2–2½ hours. Carefully transfer the tomatoes into a sterilised jar with the juices and oil from the tin. Carefully transfer the aubergine slices into a sterilised jar with the oil from the tin. Screw on the lids and leave to cool. Once cool, drain all of the oil away thoroughly from the tomatoes and aubergines so they are ready to use in the tarte.
  • Preheat the oven to 200C/180C Fan/Gas 6. Rub the inside of the tarte tatin tin with the cut garlic clove and arrange the confit tomatoes, cut-side down, over the base. Next arrange a layer of confit aubergines over the tomatoes. Sprinkle with the herbes de Provence and season with salt and pepper.
  • Roll out the pastry into a circle a little larger than the tin to allow for shrinkage and place it over the aubergines. Tuck the edges of the pastry into the dish and prick a few holes with a sharp knife to let the steam out. Bake the tarte for 25–30 minutes, until the pastry has risen and is golden and crisp.
  • Remove the tarte from the oven and leave to cool a little. Carefully cover the tin with a plate and invert to turn the tarte out. You may need to rearrange a few of the vegetables with a palette knife if dislodged and blot up any oil spills on the plate.
  • Sprinkle the tarte with the thyme leaves, cut into slices and serve warm or at room temperature.

RICK STEIN'S TOMATO & AUBERGINE TARTE TATIN | BBC SECRET ...



Rick Stein's Tomato & Aubergine Tarte Tatin | BBC Secret ... image

For a show-stopping vegetarian main, try Rick Stein's recipe for a traditional French confit tomato and aubergine tarte tatin, as seen on BBC2's Rick Stein's Secret France.

Provided by Rick Stein

Yield Serves 2-3 as a main course with salad

Number Of Ingredients 1

Aubergine, Tomato

Steps:

  • For the confit aubergines:

    Put the aubergine slices in a colander and sprinkle them with salt, then turn them over and sprinkle the other side. Set the colander over a bowl and leave for 30 minutes. Rinse the slices and dry them with kitchen paper. Discard any juices. Preheat the oven to 110°C/Fan 90°C.

    Pour the oil into a small roasting tin and add the garlic, thyme, and chillies. Warm the oil on the hob, then submerge the aubergines slices in the oil. Put the tin in the oven and cook for about 2 hours.

    Pack the aubergine slices into sterilised jars and top up with the flavoured oil. Screw on the lids and leave to cool, then store in the fridge. Allow to come up to room temperature before using to liquefy the oil.

    For the confit tomatoes:

    Preheat the oven to 110°C/Fan 90°C. Arrange the tomatoes, cut-side up, in a roasting tin just big enough to hold them in one layer and season with salt and pepper. Nestle the garlic cloves and thyme sprigs among the tomatoes, then pour over the oil and balsamic vinegar.

    Put the tomatoes in the oven and cook them for 2–2½ hours. Pack into sterilised jars with the juices and oil and allow to cool, then store in the fridge. Allow to come up to room temperature before using to liquefy the oil.

    To assemble the tarte tatin:

    Preheat the oven to 200°C/Fan 180°C. You need a 20cm fixed-base cake tin or an ovenproof frying pan. Rub the inside of the tin or pan with the cut garlic clove, then arrange the tomatoes, cut-side down, over the base. Next arrange a layer of about 8 slices of aubergine over the tomatoes. Sprinkle with the herbes de Provence and season with salt and pepper.

    Roll out the puff pastry into a disc a little larger than the tin or pan to allow for shrinkage and place it over the aubergines. Bake the tart for 25–30 minutes, until the pastry has risen and is golden and crisp.

    Remove the tart and allow it to cool a little. Carefully cover the tin or pan with a plate and invert to turn the tart out. You may need to rearrange a few of the vegetables with a palette knife if dislodged and blot up any oil spills on the plate.

    Sprinkle with the thyme leaves and serve warm or at room temperature with a little pistou on the side, if using, and a green salad.

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