Fennel and zucchini tarte tatin

By Nuts about food
October 8, 2013
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Author Notes: Tarte tatin is my husband's favorite dessert but, probably because expectations are so high, I had always been too scared to try making it. When I came across a vegetable tatin recipe on the Manger blog, I felt inspired. So I looked at what vegetables I had on hand and tried it out, following Mimi's instructions for the pastry. Without the "favorite dessert" pressure on me, the result was delicious and the whole family loved it.Nuts about food

Serves: 8


  • 1 1/2 cups flour
  • 1/2 cup cold butter, cubed
  • 1/2 teaspoon salt
  • 1 egg
  • 3 tablespoons cold water


  • 2 fennel bulbs, large
  • 2 zucchini
  • 2 shallots
  • 2 tablespoons brown sugar
  • 3 tablespoons butter
  • pinches salt
  • pinches pepper
  1. Combine flour and salt in a large bowl. Add the cubed butter and mix until crumbly. Make a well and add the egg and water. When the dough is mixed well, form a ball and then roll it out onto a floured surface until it is big enough to cover the surface of the tart. If it is too sticky add a little flour.
  2. Clean the fennel and cut into eighths. Heat the sugar in a large frying pan and when it starts melting mix in 2 tbsp of butter. Place the fennel in the pan and cook on pretty high heat until they start caramelizing. Season with pepper and salt. Set the fennel aside and add the remaining tablespoon of butter. Fry the shallots for a few minutes. In the meantime cut the zucchini into about 1/4 inch/1/2cm disks and fry in pan until they are a little soft. Season and set aside.
  3. Preheat oven to 180°C/ 350°F. At this point you can assemble your tart in two ways: if you have an ovenproof pan, distribute the fennel on the bottom of the pan, fitting the pieces tightly. Make sure you distribute them nicely because the bottom of the tart will be the top once you flip it over. Then add your layer of shallots and zucchini and finally cover with the rolled out dough. The second option is to lightly butter a tart pan and display the vegetables the same way and cover with the dough. Either way, make sure you tuck the dough in at the edges. Prick the pastry dough all over with a fork and bake for about 30 minutes, until the crust turns golden. Let cool for 10 minutes before carefully turning it out.

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