Vegetable Tarte Tatin
Serves 6
Ingredients:
- 2 tbsp sunflower oil
- 11/2 tbsp olive oil
- 1 eggplant, sliced lengthways
- 1 large red bell pepper, seeded and cut into long strips
- 10 tomatoes
- 2 red shallots, finely chopped
- 1-2 garlic cloves, crushed
- 2/3 cup white wine
- 2 tsp chopped fresh basil
- 2 cups cooked brown long grain rice
- 1/3 cup pitted black olives, chopped
- 12oz vegan puff pastry
- Ground black pepper
Preheat the oven to 375F.
Heat the sunflower oil with 1tbsp of olive oil, in a frying pan and fry the eggplant slices, for 4-5 min on each side until golden brown. Use paper towels to soak out as much oil as possible once they are cooked!
Add pepper strips to the oil remaining in the pan, turning them to coat. Cover the pan with lid or foil and sweat the peppers over a medium high hjeat for 5-6 min., stirring occasionally, until soft and flecked with brown!
Slice 2 of the tomatoes and set aside.
Plunge the remaining tomatoes into boiling water for 30 second., then drain. Peel off the skins, cut them into quarters and remove the core and seeds. Chop.
Heat the remaining oil in the frying pan and fry the shallots and garlic for 3-4 min. Until softened. Add the chopped tomatoes and cook for a few min., until softened.
Stir in the white wine and fresh basil with black pepper to taste. Bring the mixture to boil, then remove from heat and stir in the cooked rice and pitted black olives, making sure they are well distributed!
Arrange the tomato slices, cooked eggplant slices, and peppers in a single layer in the base of a heavy 12 in shallow ovenproof dish. Spread the rice mixture on top.
Roll out the puff pastry to a circle and slightly larger then the diameter of the dish and place it on top of the rice. Tuck the edges inside the dish.
Bake the tatin for 25-30 minutes, or until the pastry is golden and risen. Leave to cool slightly, then invert the tart on to a large, warmed serving plate. Serve in slices, with a nice leafy green salad.
* I also really enjoy this with Vegan/Soya cheese. Mix the soya cheese in with the rice mixture, before putting into bakin pan. This is also good with a side of fresh homemade salsa!!
One of my favs! Hope you enjoy!
Submitted by Amanda.
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Photo Credit: cc: flickr.com/photos/photos_by_tammy
