Tatin tart with zucchini and aubergines

An original dish that revised the classic “tarte Tatin”: vegetables are on the menu! A recipe providing magnesium and potassium to contribute to the normal functioning of the nervous system. 

Ingredients (serves 4):

  • 2 aubergines (eggplant)
  • 2 zucchini (courgette)
  • 1 jar of tomato coulis
  • 1/2 jar of black olives
  • 1 shortcrust pastry
  • 1 mug of grated Gruyère (100g)
  • 1 tbsp. of chopped shallots
  • 1 tbsp. of olive oil
  • Salt and pepper


  • Preheat the oven to 210 ° C, gas mark 7. Oil a tart mould.
  • Cut the aubergines and zucchini into thin strips and arrange in the mould. Season with salt and pepper; add the shallot and tomato coulis.
  • Bake in the oven for 30 minutes.
  • Remove from the oven and arrange some black olives and cover with the pastry do not forget to prick with a fork. Firmly press the edges inside the mould.
  • Bake the tart for 40 minutes and then flip on a plate. Sprinkle with grated Gruyère.

Add some dices of cheese: goat, feta or “bleu d Auvergne”. For a balanced meal, serve with a tossed salad. A recipe costing less than 5 Euro and accessible to all.

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