Vegetables Tarte Tatin

First prepare the dough for the brisée pastry. Put the flour, the butter and a pinch of salt in a mixer. Mix for a few seconds until you obtain a sandy texture. Turn the flour mix onto a worktop and make a well in the middle. Little by little add the cold water and knead it, until the dough becomes smooth. Try not to knead the brisée dough longer than 2 minutes, because you should avoid the melting of the butter. Then wrap the dough in a piece of cling film and put it in the fridge for 30 minutes.

Preheat the oven at 180° C.

Now wash the vegetables. Cut the zucchini into sticks. Halve the baby carrots. Chop the coriander/cilantro. Peel the yellow pepper and cut it into strips.

Parboil the zucchini and the carrots in a pot of hot salted water for 2 minutes. Then drain them and put them aside.

Cover a round tin (25-30 cm diameter) with baking paper. Brush it with the melted butter. Then sprinkle with the grated Parmigiano Reggiano. Nicely arrange the vegetables in the tin, they will eventually be on the top of your tarte: first the carrots and the pepper, then the zucchini and the coriander/cilantro. Sprinkle with a pinch of salt and ground black pepper and, finally, cover with the baby spinach.

Take the dough from the fridge and on a clean worktop roll it out in the shape of your baking tin. Cover the vegetables with the dough and with a fork make some holes on the top of it. Then put the tarte in the oven for around 30 minutes.

When the tarte is ready, take it out from the oven and let it cool for a few minutes. Then turn the tarte tatin out onto a serving plate and carefully remove the baking paper. Serve warm with a perfumed white wine.