Honey and eggplant tatin tart

Ready for a brand new tart recipe, will impress everyone? Here is the honey and eggplant tatin tart's recipe! This tatin tart will bring summer to your table.

If you aren't sure about making this tart, let me convince you!

Do you like eggplants? No matter the answer, it's not an excuse not to make because the honey gives a totally different taste to the eggplant's slices.

Talking about the slices, this way of cutting will allow the eggplant to be soften while cooking under the puff pastry. You're might thinking: What, eggplants under the pastry? Yes this tart is a tatin, it bakes with the pastry on the top, it's only when you'll serve that you flip it to have the filling on the top.

Doing it in the tatin manner ensures that the pastry is crunchy, not all watery, and that the eggplants cook properly. Plus you would have the opportunity to boast because you would have made an impressive delicious tatin tart without even messing up the fliping part.

If I've convinced you and you want to give this recipe a go, here is what you'll need:

Ingredients

1 puff pastry

2 eggplants

4 tablespoons of honey

2 tablespoons of water

1 teaspoon olive oil

Salt and pepper

Preheat the oven at 200C or 390F

Wash the eggplants.

Cut them into thin slices.

In a bowl going in the microwave, pour honey and water.

Place in the microwave for 1 minutes.

Mix well until you have a homogeneous mixture.

Evenly spread this mixture in the pie dish.

In heat a teaspoon of olive oil in a pan and cook the eggplant slices for 2 minutes on each sides.

Immediately place them on the pie dish in a circular way.

Don’t forget to season with salt and pepper.

Bake for 20 minutes.

Now time to flip the tart, to do so place a big plat, bigger than the tart, over the it. Use two pot holders to hold both the plate and the dish. Count to 3 ( if you want), at 3 flip!

Serve the pie straightaway along with a nice salad.