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Miso-Glazed Eggplant Tarte Tatin

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This miso eggplant tarte tatin with miso-glazed eggplant slices is inspired from the traditional Japanese nasu dengaku recipe.
  • Author: Delphine Fortin
  • Prep Time: 30 mins
  • Cook Time: 30 mins
  • Total Time: 1 hour
  • Yield: 8 servings 1x
  • Category: Savory
  • Cuisine: World Cuisine
  • Diet: Vegetarian

Inspired from the traditional Japanese nasu dengaku recipe, this miso eggplant tarte tatin features some tender broiled eggplant slices brushed with a sweet miso glaze atop an inverted crust, French way. 

Ingredients

Scale
  • 1 ready-rolled puff pastry (or butter pie crust)*
  • 2 small eggplants, sliced into 0.4 inch (1 cm) thick
  • 4 small shallots, halved
  • ⅓ cup (80 ml) rice vinegar
  • ¼ cup (70g) white miso paste
  • 2 Tablespoons honey
  • 1 Tablespoon fresh ginger, grated**
  • 2 spring onions, thinly sliced
  • Toasted white and/or black sesame, for garnish

Instructions

  1. Preheat the oven to 425°F (220°C) and line a large baking sheet with parchment paper.
  2. Place the eggplant slices and halved shallots onto the prepared baking sheet, and brush with sesame oil. Roast for about 15 minutes.
  3. Meanwhile, combine the vinegar, miso, honey, and ginger in a small saucepan. Bring to a boil over high heat and cook, stirring, for about 5 minutes, until smooth and combined. Remove the pan from the heat.
  4. Remove the eggplants from the oven, brush generously with three quarters of the miso glaze, then place back in the oven on broil position, and broil for about 3 minutes or until slightly caramelized.
  5. Lower the oven temperature to 350°F (180°C) and grease a 12-inch (30 cm) tart dish with butter. Set aside.
  6. Arrange the eggplants to the bottom of the tart dish (face with the miso glaze down). Add the caramelized shallots in the remaining holes, then pour the remaining miso glaze over.
  7. Roll out the dough into a disk slightly larger than the tart dish. Then, carefully lift the crust over the filling and tuck down the sides of the dish. Make two small slits for the steam to escape.
  8. Bake for about 30 minutes until the pastry is well risen. Leave to stand for five minutes. Cover the dish with a plate, invert, then remove the dish, leaving the tart now on the plate. Garnish with sliced spring onions, and sprinkle additional black and white sesame seeds on top.

Notes

* For homemade pie crust you will need 3.5 ounces (100g) diced unsalted butter, 1 ⅔ cups (200g) all-purpose flour, 1 pinch of salt, 5 Tablespoons cold water. Mix all the ingredients until they stick together and form a ball. Roll out the dough into a large disk, leaving a border a little larger than the tart dish.

** Or replace with 2 teaspoons ground ginger. Between both options, go for fresh ginger.

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https://www.delscookingtwist.com/miso-glazed-eggplant-tarte-tatin/