This jack mackerel tarte tatin will turn your world around! You probably already know the sweet version of this traditional French pie, but the savoury version is also amazing.
4 Recipe - persons
Recipe - time: 40 min
Recipe - difficulty
Recipe - ingredients
1 eggplant
1 medium white onion
6 tablespoons balsamic vinegar
3 tablespoons sun-dried tomatoes from a jar, drained, cut into strips
One 4.4-ounce (125 g) tin of mackerel in sunflower oil, drained
1/2 bunch of thyme, leaves only, plus extra
1 sheet of fresh puff pastry
Recipe - how do you make it
Tip: Store any remaining tarte tatin in a covered container. Reheat it in the oven or eat cold the next day.
Recipe - steps
1 Preheat the oven to 425°F (220°C)
2 Cut the eggplant and onion into slices around 1/5 inch (0,5 cm) thick. Put the vinegar in a small bowl and dredge the vegetables through it.
3 Spread the eggplant slices in a low pie pan and top with the onion slices, strips of tomato, and mackerel fillets. Sprinkle with the thyme leaves.
4 Cover the tarte tatin with the puff pastry and, if necessary, cut off any excess dough. Bake the tarte tatin in the oven for 20-25 minutes, until golden brown and crusty.
5 Once slightly cool, slide a large plate over the pan and carefully - but quickly - flip it over. Serve the tarte tatin scattered with the extra thyme leaves.
