Tatin of Eggplant, Red Onion, and Pine Nuts

Name: Tatin of Eggplant, Red Onion, and Pine Nuts
Cuisine: Dutch
Ingredients: 1 tbsp chopped fresh sage; 4 red onions; 2 tbsp pine nuts; 2 tbsp sugar; olive oil; salt and freshly ground black pepper; ⅔ cup (75 g) crumbled feta; 2 eggplants; 1 tbsp fresh thyme leaves; 1 large egg yolk; ½ cup plus 2 tbsp (150 g) unsalted butter, cut into chunks; Pinch of salt; 2½ cups (300 g) all-purpose flour

Preparation info

Difficulty
Easy

Appears in

Home Made Summer

By Yvette van Boven

Published 2013

About

This is a main course, but it could also be a lunch dish, or an in-between meal. Usually I need to stop myself from going into the kitchen again and again to sneak another slice. It’s that good.

Ingredients

For the shortcrust dough

2½ cups (300 g) all-purpose flour
Pinch of salt

Europe
France
Netherlands
Limburg
Lunch
Main course
Summer
Vegetarian

Method

Make the shortcrust dough. Combine the flour, salt, and butter in a food processor and pulse a few times until you have coarse crumbs. Add the egg yolk and thyme and pulse a few more times. Add a few drops of ice-cold water and pulse a few times until the dough just sticks together. The secret of a nice tender crust is working quickly and kneading only briefly. Wrap the dough in plastic wrap an