I have a real passion for Tarte Tatin, they are beautiful and the flavors of all the ingredients are enhanced by cooking under the layer of pasta: Today I prepared a tatin cherry tomatoes and eggplant that I called “parmigiana light” because I used all the ingredients of eggplant parmigiana but without mozzarella cheese.
Ingredients: about 30 cherry tomatoes, a purple round eggplant , 40 grams of grated parmesan cheese, extra virgin olive oil, a pinch of salt and a pinch of sugar.
For the dough: 200 g flour (I used wholemeal spelled flour), 1 egg, 2 tablespoons of extra virgin olive oil, a pinch of chili powder, water as needed.
Make the dough by mixing the ingredients in a food processor and adding flush water to form a ball. Let it rest at least half an hour in a cool place and covered with a cloth. Meanwhile prepare the tomato confit: Wash and cut the tomatoes in half lengthwise, place them on a baking sheet covered with parchment paper and sprinkle with a few drops of olive oil, salt and sugar (very little, only a few grains for tomato). Bake in oven (airy oven) at 150 degrees for 15 minutes: in this way become very tasty and cooked wiping a little ‘).
Wash and cut the eggplant into thick slices about an inch. I used purple round eggplants that do not require to be put in salt. Place the eggplant on a baking sheet covered with parchment paper, brush them with a little oil and cook in the oven (not ventilated) for about 15 minutes turning them once and add salt after cooking
Roll out the dough on a pastry thin enough giving it a round shape slightly larger than the cake to be prepared. Prick with a fork.
On a shallow roasting pan covered with parchment paper compose Tatin: do the first layer with the tomatoes (with skin in contact with the parchment paper) to form concentric circles in the center and put the smaller slices of eggplant forming a fan.
Dial the second layer by placing the slices of eggplant in order to cover the tomatoes and the third layer with the grated Parmesan cheese to coat the eggplant
Cover with the rolled out dough and riddled with holes “beefing up” the edges (ie slightly with your fingers, press the edges inward and form a folding up with excess paste.
Bake at 180 degrees for about 20 minutes. About after 15 minutes minutes check cooking and if you see coming out of the liquid from the tomato pie do not worry, remove the cake from the oven and, placing your hand with oven mitt on the cake, gently tilt the pan to remove the excess. At the end of cooking overthrow the cake: put a plate on the base of the cake and turn itwith one hand in the pan and one on the plate ….. with oven mitt of course ….. is making sure that the cake does not slip …..
