Tatin of Eggplant, Red Onion, and Pine Nuts

Name: Tatin of Eggplant, Red Onion, and Pine Nuts
Cuisine: Dutch
Ingredients: salt and freshly ground black pepper; 4 red onions; 1 tbsp chopped fresh sage; ⅔ cup (75 g) crumbled feta; 2 tbsp pine nuts; 2 tbsp sugar; olive oil; 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

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

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Part of

Main Courses

Fay

7 months ago from Australia

I struggled a bit with this recipe. The flavours of the dish are lovely. Creamy eggplant and sweet onions worked well against the crumbly pastry. Pinenuts added crunch. The pastry is short and crumbly.

However I found the pastry hard to handle. I wasn’t sure how much “a few drops” might be so added just enough until it stuck together as instructed. But even after resting and coming back to room temperature, it cracked badly when rolling it out.

Without any guide to pan size, I used a 9 inch pan that seemed to be right for the vegetables, but if I used all the pastry it would have been 1/2” thick, which seemed a bit much for a 35 minute cook. I rolled it out to about 1/4” and topped the filling. I cooked it for the 35 minutes by which time the pastry was golden. After 5 minutes I turned it out. I found it quite difficult to turn it out as the hot base sat on the bench and getting under it to cleanly invert it was hard. The pastry crumbled and a bit fell apart. The top was not especially caramelised. It is of course not until you turn it out that you know this. When I make this again I’m going to use an ovenproof frypan so I have a handle to help turn out the tart. I might also try puff pastry which has a stronger structure.

I’d love to know what I did wrong.
:)

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