Veggie tart Tatin

Veggie tart

Dec 12 2018


45 mn

Makes 1 tart

I made a tomato tart Tatin for my cookbook a few years ago and have adapted the recipe here with extra veggies for extra flavor! This is super delicious, perfect for the holidays or when you have guests over.


  • 1 sheet of puff pastry (store bought, thawed)
  • 1 onion, chopped
  • 1 zucchini, washed and sliced
  • 6-8 small tomatoes, cut in 2
  • 1 jar of marinated small artichoke hearts
  • 2 tsp of olive oil
  • 1 egg, beaten


Preheat your oven at 425F.

In a cast iron skillet cook your onion for 5 minutes, add the zucchini slices, some salt and pepper and cook for another 3-4 minutes.

Arrange the tomatoes all around with the artichoke hearts.

Drape puff pastry over the veggies, brush with the beaten egg, sprinkle some salt and transfer skillet to oven.

Bake until pastry is puffed and starting to brown in spots, 20–25 minutes. Reduce heat to 350° and bake until pastry is golden brown and cooked all the way through, 20–25 minutes longer. Let rest 5 minutes before inverting onto a platter.

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