Eggplant, Tomato, and Chorizo Tarte Tatin

Name: Eggplant, Tomato, and Chorizo Tarte Tatin
Total time: 2700 s
Yield: Serves 8 servings
Ingredients: 1 sheet puff pastry; 3 1/3 cups cherry tomatoes (about 500 grams); 2 tablespoons light brown sugar; 2 cups eggplant, diced (about 300 grams); 3 1/2 ounces chorizo (about 100 grams); 1 clove garlic; 1 onion; 4 1/2 ounces mozzarella cheese, sliced (about 125 grams, or more if you like); 1 sprig thyme; Salt and pepper; Olive oil

Alexis Leroux @Alexis

Recipe inspired by Guy Demarle, adapted by me without a kitchen robot.

Alexis Leroux @Alexis

Recipe inspired by Guy Demarle, adapted by me without a kitchen robot.

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Ingredients

45 minutes

Serves 8 servings

1 sheetpuff pastry
3 1/3 cupscherry tomatoes (about 500 grams)
2 tablespoonslight brown sugar
2 cupseggplant, diced (about 300 grams)
3 1/2 ounceschorizo (about 100 grams)
1 clovegarlic
1onion
4 1/2 ouncesmozzarella cheese, sliced (about 125 grams, or more if you like)
1 sprigthyme
Salt and pepper
Olive oil

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Steps

45 minutes

1

Preheat the oven to 350°F (180°C).
2

Cut the cherry tomatoes in half. Sprinkle the bottom of the baking dish with brown sugar and arrange the tomatoes evenly.
3

Bake for at least 15 minutes, until the tomatoes are caramelized.
4

Peel and roughly chop the onion and garlic. Sauté them in a skillet with olive oil.
5

Cut the chorizo and eggplant into pieces. Add them to the skillet along with the thyme, a pinch of salt, and pepper.
6

Add about 1/2 cup water (120 ml) and cook, stirring regularly. Once the eggplant is cooked and the water has evaporated, blend the mixture until smooth.
7

Spread the eggplant and chorizo mixture over the tomatoes.
8

Add the sliced mozzarella cheese on top.
9

Place the puff pastry sheet over the filling, making a small hole in the center. Bake for 30 to 40 minutes.
10

Invert the tart onto a plate and enjoy!