Zucchini Tarte Tatin

If you and I were sitting at my kitchen table right now, I would pour you something cold, slide over a warm slice of this Zucchini Tarte Tatin, and tell you about the time my neighbor dropped a bag of zucchini on my porch like some kind of veggie fairy. I tried grilling them, then soup, then this. And this is the one that stuck. The caramel under the zucchini gets glossy and a tiny bit sticky, the puff pastry goes all flaky and golden, and suddenly dinner feels a little fancy without the fuss. I mean, the pan flip is a little dramatic, but we both deserve a moment, right?

Why you might fall hard for this one

I make this when I want something that looks chefy but takes the same effort as a tidy omelet. My family goes a bit wild for it because it tastes like late summer in a pie dish, and because it kind of straddles dinner and dessert in a funny way. Sweet edges, savory middle, buttery crust. Also, it uses up that last zucchini hiding behind the milk, which is a tiny kitchen victory if you ask me. I used to panic about the flip part, by the way, but actually, I find it works better if I let the pan rest for a minute before inverting. Patience, me. And on days when I am juggling too much, I skip the extra herb garnish and nobody says a word.

What you need in the kitchen today

3 to 4 medium zucchini, about 700 g total, sliced into 1 cm rounds or ribbons if you are feeling artsy
1 sheet good puff pastry, about 250 g, thawed but still cold. I sometimes use rough puff when I have time, but store bought is perfect. My grandmother insisted on Brand X, but honestly any version works fine
40 g unsalted butter, plus a small extra knob for the pan
70 g granulated sugar. I have used light brown sugar in a pinch which gives a toffee note
1 tablespoon apple cider vinegar or a squeeze of lemon, just for balance
2 cloves garlic, thinly sliced. If you do not like garlic, skip it and add a pinch of smoked paprika
1 teaspoon fresh thyme leaves or a small handful of basil, torn at the end
Fine sea salt and black pepper, to taste
Optional extras: a sprinkle of crumbled goat cheese, a spoon of pesto on the side, or a few cherry tomatoes halved. I sometimes use feta instead of goat cheese when I am in a hurry

Quick thing. If puff pastry intimidates you, this short guide from Serious Eats helped me chill out about it years ago.

How I make it, step by step

Heat the oven to 200 C or 400 F. Put the puff pastry sheet on a plate and keep it in the fridge so it stays cold and puffs like a champ later.
Choose an oven safe skillet around 24 cm. Cast iron is ideal for caramel, it holds heat like a dream. I say essential now, but later I will admit you can use any sturdy skillet or even a cake tin.
Set the pan over medium heat. Add the butter and let it melt, then sprinkle the sugar evenly over the surface. Do not stir yet. Let it bubble until the edges begin to turn amber, about 4 to 6 minutes. Swirl the pan gently. If you want the science behind this, the folks at King Arthur Baking explain it clearly.
Add the garlic and thyme, let them kiss the caramel for 20 seconds. This is where I usually lean in for a sniff and think yep, dinner is happening.
Off the heat, carefully add the vinegar. It will hiss a bit. Season with a good pinch of salt and pepper.
Arrange the zucchini slices snugly over the caramel. You can make circles, rows, or just tuck them in rustic style, overlapping so they shrink evenly. Do not worry if it looks a bit weird at this stage, it always does.
Return to medium heat for 5 to 7 minutes to start the zucchini softening. You will see juices mingling with the caramel. Spoon some over the top if you like. On second thought, do not over stir, let it sit.
Take the chilled pastry and cut it into a round slightly larger than your pan. Lay it over the zucchini, tucking the edges down the sides like a cozy blanket. Prick the top a few times with a fork for steam vents.
Bake for 22 to 28 minutes until the pastry is puffed and deeply golden. If yours runs pale, give it a couple more minutes. I have definately pulled it too early before, and it was fine, but better when fully bronzed.
Let the pan rest on a rack for 3 to 5 minutes. Place a plate over the skillet and, holding both with oven mitts, invert in one confident motion. A little caramel may escape, that is normal. If any zucchini stayed behind, just nudge it back into place, nobody will know.
Finish with basil if you have it, and maybe a few crumbles of goat cheese. Slice and serve warm.

Little notes from my kitchen

Zucchini releases water, so the brief stovetop step helps concentrate flavor. If you skip it, the tarte will still work, it just might be a touch more saucy.
If your caramel goes very dark very fast, the heat is too high. Turn it down, start again if needed. I have burned a batch and made toast out of it, which is another story.
A tiny pinch of chili flakes gives a lovely warm tickle. I resisted this for ages, not sure why.
I think this tastes even better the next day at room temp, but my partner swears it is best fresh. We agree to disagree, politely.

Variations I played with

Tomato and Zucchini Swirl: Half zucchini, half cherry tomatoes. Gorgeous colors, slightly more juicy so give it an extra five minutes to bake.
Cheesy Edge: Sprinkle a handful of finely grated parmesan over the zucchini before the pastry. Salty, crisp, very yes.
Herby Dream: Tarragon and lemon zest instead of thyme. Bright and a bit fancy for brunch.
The one that did not work: I tried a honey glaze instead of sugar. Looked pretty, tasted a bit flat and oddly floral. Not my favorite, but maybe yours

Gear I use, and a workaround

Cast iron skillet is my first choice for a Zucchini Tarte Tatin because it heats evenly. But if you do not have one, use any oven safe pan, or form the caramel in a small saucepan and pour it into a cake tin, then layer the zucchini and top with pastry. It is slightly fiddly, yet totally doable. A fish spatula helps with the gentle nudge if any pieces stick during the flip.

Storage, reheating, make ahead vibes

Keep leftovers in a covered container in the fridge for up to 2 days. Reheat at 180 C or 350 F for 8 to 10 minutes so the pastry crisps back up. Microwave works, though the crust gets soft. You can assemble the caramel and zucchini a few hours ahead, keep it in the fridge, then add pastry right before baking. Though honestly, in my house it never lasts more than a day.

How I like to serve it

A simple green salad with a lemony vinaigrette is perfect. If I am feeling cozy, I do a dollop of thick yogurt with a little olive oil and pepper on the side. My sister adds a fried egg on top for brunch and calls it a day. We also once had it with cold rosé in the backyard, and that memory tastes great too.

Pro tips learned the tasty way

I once tried rushing the caramel and regretted it because it turned sandy. Slow and steady, let it melt and color evenly.
Do not pile the zucchini too thick. I did that once and the middle steamed. One snug single layer is best.
Let the pastry stay cold. Warm pastry slumps instead of puffing. Fridge is your friend, even ten minutes helps.
Salt the zucchini lightly if it seems very watery, then pat dry. It feels fussy, but when I skip it on super fresh garden zucchini, it floods the pan.

Questions you asked me

Can I use eggplant instead of zucchini
Yes, and it is lovely. Slice it a bit thinner, and give it an extra few minutes on the stovetop since eggplant can be more spongy.

What if I do not have puff pastry
Use a quick biscuit topping or a sheet of pie dough. It will not puff as dramatically, but still delicious. I have even used phyllo brushed with butter, five or six layers, and it worked.

Does this freeze well
I would not, the texture gets soggy. Bake and enjoy, or keep in the fridge and reheat. Freezer turns the zucchini a bit moody.

How do I cut perfect rounds
Sharp knife, slow and steady. Or use a mandoline if you have one and you are careful. Safety first, please. This is where I used to rush and nick a finger, not fun.

Is there a gluten free option
Use a gluten free puff pastry if you can find it, or try a polenta base baked separately and served under the caramelized zucchini like a little platform. Different but fun.

Any tutorial for prepping zucchini ribbons
Totally. The method here at BBC Good Food shows the idea. Ribbons cook fast and look pretty.

One tiny digression before you go. I once made this Zucchini Tarte Tatin while the cat sat like a judge on the counter, and the scent of butter and thyme turned him into my shadow. He got exactly nothing, but the company was nice. Anyway, happy cooking, friend.