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568g CO2 (-64%1)
Tarte Tatin is a traditional French apple pie that is baked upside down, i.e. with the dough facing upwards. In this recipe we use the same technique but exchange the apples for seasonal summer vegetables and fresh herbs. The taste of the resulting garden vegetable tart is a force. Serve with a little soft French cheese, and it feels like you are lounging somewhere in Provence. Active preparation time is mostly at the beginning, after which the oven does the majority of the work. The tart can be enjoyed warm or slightly cooled. We have calculated the CO2 production as though it would be served as a meal for 2 people, but it is also excellent as an appetizer for 4 people.
|270g (~32cm)||Puff Pastry|
|4Tbsp (60ml)||Canola Oil|
|Salt & Pepper|
Percent Daily Value (DV)
1. Preheat the oven to 200°C.
2. Finely chop the herbs. Slice the tomatoes into 1cm rounds, and the zucchini and eggplant into slightly thinner 0.5cm rounds.
3. Spread the vegetables on 2 baking trays, adding herbs, salt, pepper, and drizzle evenly with canola oil. Roast in the oven for about 35 minutes.
4. Arrange the mixed vegetables in a flat round baking tin (approx. 25-28cm diameter). Lay the puff pastry on top and push the dough ends in along the edge of the tray. Place into the oven for about 30 minutes, or until the top of the puff pastry turns a light to medium golden brown.
5. Remove from the oven and allow to cool slightly. Loosen the edge of the finished tart with a knife. Turn the tart over with a large plate or board underneath, and remove the baking tin. Cut and serve with cheese.