The zucchini tarte tatin is an upside-down savory tart that captivates at first glance and first bite. Inspired by the famous sweet French version, this savory tart stands out for its “reverse” process: the zucchini, thinly sliced, are placed directly on the bottom of the pan together with a flavorful mix of extra virgin olive oil, honey, and balsamic vinegar. Only then do you add the puff pastry cover. The result? An inviting upside-down tart with warm colors and a sweet and sour taste that perfectly balances the delicacy of the zucchini.
The final touch – optional but highly recommended – is the topping with creamy stracciatella (or burrata or feta, depending on taste), fresh basil leaves, and a sprinkle of pepper. A perfect recipe for both a summer dinner and to impress guests with an original and easy-to-make dish. Just a few ingredients and less than 30 minutes to serve.
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- Difficulty: Very Easy
- Cost: Very Inexpensive
- Preparation time: 10 Minutes
- Portions: 8 Pieces
- Cooking methods: Oven
- Cuisine: French
- Seasonality: Spring, Summer, All Seasons
Ingredients for Zucchini Tarte Tatin
- 1 zucchini
- 1 roll puff pastry
- 200 g stracciatella
- 1/4 cup extra virgin olive oil
- 3 tablespoons balsamic vinegar
- 1 tablespoon honey
- basil
- salt
- pepper
Tools for Zucchini Tarte Tatin
- Baking Pan
- Fork
- Knife
- Oven
- Plate
How to Make Zucchini Tarte Tatin
Prepare the zucchini: wash and trim one zucchini, then slice it into thin but not too thin rounds.
Set the base: in the baking pan, pour 1/4 cup of extra virgin olive oil, 2 tablespoons of balsamic vinegar, and 1 tablespoon of honey. Mix well to ensure the bottom is evenly coated.
Arrange the zucchini: layer the slices, slightly overlapping, forming concentric circles. Season with salt and pepper.
Cover with pastry: unroll the puff pastry and place it over the zucchini, folding the edges inward. Prick with a fork to prevent it from puffing too much during baking. Bake: cook in a preheated static oven at 392°F for about 25 minutes until golden.
Let it rest: once cooked, leave the tart in the pan for at least 10 minutes, then gently flip it onto a serving plate.
Garnish: complete with the stracciatella spread in the center, a few basil leaves, a drizzle of olive oil, and a grind of pepper.
Storage
The zucchini tarte tatin can be stored in the refrigerator for 1-2 days, covered with plastic wrap or in an airtight container. It can also be enjoyed cold or at room temperature. If you want to serve it warm, you can briefly reheat it in the oven or air fryer.
Variations
Alternative cheeses: you can substitute the stracciatella with burrata, crumbled feta, or even ricotta.
Mixed zucchini: use yellow and green zucchini for a more colorful effect.
Aromatic herbs: add thyme, oregano, or mint for different aromas.
Shortcrust pastry: instead of puff pastry, you can use a more rustic base like shortcrust pastry.
Useful Tips
Slice the zucchini evenly for uniform cooking.
The resting period before flipping the tart is crucial: it helps to compact and prevent it from breaking.
Use a non-stick pan or line it with parchment paper to facilitate detachment. Alternatively, you can use a smart tart pan.
FAQ
Can I use raw zucchini?
Yes, the zucchini cook directly in the oven, so there’s no need to precook them.
Can the tart be frozen?
It’s better not to, as the pastry would lose its crispness and the zucchini would become mushy.
Can I use other types of vegetables?
Yes, you can try it with eggplant, bell peppers, potatoes, fennel, tomatoes, or onions, being careful to balance the moisture.
Should the stracciatella be added before cooking?
No, it should be added afterward, once the tart is flipped, to maintain its creamy texture.
