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Rick Stein's Confit Tomato and Aubergine Tarte Tatin
THE HAPPY FOODIE22Ingredients
85Minutes
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Ingredients
US|METRIC
2 SERVINGS
- 600 grams aubergines (about 2, sliced into rounds)
- 1 Tbsp. fine salt
- 300 mL olive oil
- 5 cloves garlic (chopped)
- thyme sprigs (fresh, few)
- 1 dried chillies (small, or a large pinch of chilli flakes)
- 1 kg tomatoes (cut in half)
- 2 cloves garlic (bashed but left whole)
- thyme sprigs (fresh, few)
- 200 mL olive oil
- 1 Tbsp. balsamic vinegar
- salt
- black pepper
- 1 garlic clove (cut in half)
- 1/2 tomatoes (quantity confit, well drained of oil)
- 1/2 aubergines (quantity confit, well drained of oil)
- 1/2 tsp. Herbes de Provence
- 250 grams puff pastry (all-butter)
- 3 thyme sprigs (leaves from a few)
- 2 Tbsp. pistou (green, page 302 of Rick Stein's Secret France – optional)
- salt
- black pepper
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