Rick Stein tarte tatin with confit tomatoes and confit of aubergines recipe on Rick Stein’s Secret France

Rick Stein served up a tasty tarte tatin with confit tomatoes and confit of aubergines on Rick Stein’s Secret France.

The ingredients for the confit aubergines: 300g aubergines, sliced, 1½ tsp salt, 150ml olive oil, 3 small garlic cloves, chopped, 1 fresh thyme sprig, 1 small dried chilli or small pinch of chilli flakes.

For the confit tomatoes: 500g tomatoes, halved, 1 garlic clove, bashed but left whole, 1 fresh thyme sprig, 100ml olive oil, 1½ tsp balsamic vinegar, salt and freshly ground black pepper.

For the tarte tatin: 1 garlic clove, halved, ½ tsp herbes de Provence, 250g all-butter puff pastry, 2 fresh thyme sprigs, leaves picked, salt and freshly ground black pepper and fresh green salad, to serve.




See Rick’s recipes in his book titled: Rick Stein’s Secret France available from Amazon now.

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