Roasted Vegetable and Rice Tarte Tatin
Roasted vegetable and rice tarte tatin – Spanish cuisine recipe, very interesting version of tarte tatin – a shape-shifting pie. This cake can be served both hot and cold during the hot season.
Roasted vegetable and rice tarte tatin ingredients
- Eggplants 1-2 pcs
- Bell pepper 1-2 pcs
- Tomatoes 600-700 g
- Onion 2 pcs
- Garlic 1-2 cloves
- Dry white wine 150 ml
- Long-grain rice 250 g
- Wheat flour 125 g
- Butter 50 g
- Eggs 1 pcs
- Olive oil 1-2 tsp
- Vegetable oil 2 tbsp
Roasted vegetable and rice tarte tatin recipe
To cook a Spanish cuisine recipe, roasted vegetable and rice tarte tatin, wash the eggplants, cut lengthwise, in layers of about 5 mm. Fry the chopped eggplants on both sides in vegetable oil, transfer to a sieve to remove excess oil.
Wash the tomatoes in the amount of 200 grams, cut into thick rings and put on the bottom of a 30 cm diameter dish greased with vegetable oil. Put the fried eggplants on top of the tomatoes.
Put finely chopped onion in the same pan where the eggplants were fried and fry for 5 minutes. Add bell peppers, chopped into thin strips, chopped garlic, stir and fry for another 5 minutes.
Scald the remaining tomatoes with boiling water, remove the peel, remove the seeds and liquid, and then cut into cubes. Add tomatoes to vegetables, stir, season with salt, pepper, pour in washed rice, pour in wine and simmer over low heat for another 5 minutes.
Put the prepared rice with vegetables in a dish on top of the eggplants and smooth. Now you can tackle the dough.
Mix flour with cold butter, beat in an egg, add a pinch of salt and knead the dough. Place the prepared dough on a floured board and roll it out with a rolling pin to the size of a mold. Put a layer of dough on rice with vegetables, grease with olive oil and put in an oven preheated to 190-200°C (375-390°F). Bake tarte tatin for 30 minutes. After baking, cover the dish with the prepared dish and turn over. When serving tatin, garnish with basil and serve hot.