Vegetable tarte Tatin

A colourful summer savoury tart, beautiful and delicious.
Ingredients for a 26 cm tin
2 red peppers
2 yellow peppers
3 courgettes
2 vine tomatoes
7 or 8 anchovies in oil
4 or 5 purple potatoes, optional
2 mozzarella cheeses
Extra virgin olive oil
Salt and pepper
Grated Parmigiano
A few tablespoons prepared pesto
1 round puff pastry sheet
I roast peppers at 180°C about 30 minutes, cool in a film-covered bowl or plastic bag to loosen skin, then remove skin and seeds.

I cut strips.

I thoroughly dry between kitchen-paper sheets.


I mandoline and grill courgettes and salt lightly.

I cross-score tomato bottoms, blanch 2/3 minutes, cool in cold water, peel, deseed, finely dice and lightly salt. I cut mozzarella into batons and dry. Potatoes are boiled and sliced; omit if preferred, though I like their colour. All ingredients are ready.

I lay red pepper on a board, salt lightly and add courgette, pesto and mozzarella.

I alternate yellow pepper with courgette, pesto and mozzarella.

I make even rolls.


I line a tin with wet, wrung-out parchment and arrange rolls tightly so they stay closed, alternating red and yellow.

I slice potatoes into rounds.

I arrange an even potato ring.

Then another pepper ring and a central roll.

I fill gaps with tomato cubes and add anchovy in each roll centre, then plenty of grated grana.

I cover with pastry, tucking around peppers to form a small rim.

I brush with oil.

I bake at 180°C about 35 minutes.

I cool slightly, invert and remove paper, optionally grilling 5 minutes for more golden crust. Also excellent with grilled aubergine rolls filled with mozzarella and tomato, like rolled parmigiana.

Drizzle oil before serving. Dry vegetables extremely thoroughly: I prepared them in the morning and patted dry with kitchen paper for hours. Otherwise pastry absorbs water and becomes soggy. Serve as starter or main with cheeses and cured meats.