Last weekend, I shared my simple vegetable Napoleons with you as a side dish for the goat cheese-stuffed chicken. If you make it, you will probably end up in the same boat as I did: lots of leftover parts — zucchini, yellow squash, eggplant, tomatoes. While that sounds like all the fixings for a good ratatouille, there’s a catch: Markipedia doesn’t really like ratatouille. Oh, he would eat it if it’s served, but why push?
He does, however, love caponata. And so do I. But caponata does not a meal make. (Okay, I could eat an entire bowl of caponata, and it would be enough for a meal, but you know what I mean.) That jogged my memory about a recipe I saw somewhere long ago — sliced squash in a nice pattern on top of a summer squash tart.
Using that memory and a method similar to that for a Tarte Tatin, I caramelized the summer squash slices in a nice pattern in a skillet, then covered them with the flavorful caponata, letting all those Mediterranean juices trickle down and flavor the bottom-soon-to-be-top. In the end, it worked beautifully. Rather than puff pastry for the top-soon-to-be-bottom, I opted for a simple pâte brisée for this rustic tart.
Since everything in the world seems upside down now, I though that would be the perfect name for my tart. Upside Down Caponata Tart. Maybe all we need to do is flip things over and see the other side?
~ David
Upside Down Caponata Tart
Ingredients
- 5 tablespoons extra virgin olive oil, divided
- 1 large onion, peeled and diced
- 1 pound Roma tomatoes, seeded and diced
- 1/2 pound Japanese eggplant, peeled and diced
- 2 stalks celery, diced
- salt and freshly ground black pepper to taste
- 1 tablespoon tomato paste
- 1/4 cup pine nuts
- 1/4 cup black olives, pitted and diced
- 1/4 cup sultanas
- 2 tablespoons chopped fresh oregano
- 2 teaspoons red wine vinegar
- 1 teaspoon sugar
- 1 zucchini, cut in 1/8-inch slices
- 1 yellow squash, cut in 1/8-inch slices
- 1/2 cup grated Parmigiano-Reggiano, plus extra
- butter pie crust for a 10-inch pie
Instructions
- Heat 2 tablespoons olive oil in a large skillet. Add diced onions, tomatoes, eggplant, and celery. Season well with salt and pepper; cook over medium heat for 10 minutes. Add the tomato paste, mix well, and cook an additional 5 minutes. Add the pine nuts, black olives, sultanas, and oregano. Cook 1 minute longer, then add the vinegar, mix well, and turn off the heat. Set aside.
- Preheat oven to 425°F.
- Add the remaining 3 tablespoons olive oil to a 10-inch cast iron skillet over medium heat. Sprinkle evenly with the teaspoon sugar. Arrange zucchini and yellow squash slices, overlapping, in a decorative pattern in the bottom of the skillet. Season lightly with salt and pepper. Make a second layer of squash slices and season lightly with salt and pepper. Cook for 2-3 minutes without disturbing, then spread the eggplant-tomato filling on top. Remove from heat and sprinkle evenly with the Parmigiano-Reggiano.
- Roll out the piecrust, and place it on top of the filling and cheese. Trim edges and tuck them in around the perimeter. Using a fork, poke several steam holes in the crust. Place in the oven and bake for 25 minutes, or until crust is golden brown. Remove from the oven and allow to sit for 5 minutes. If the crust seems stuck to the pan, run a paring knife around the edges. Flip the Caponata Tart over onto a large platter. Sprinkle with additional Parmigiano-Reggiano, slice and serve. Can be served hot or at room temperature.
- Serves 6.
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Fran at G'day Souffle'
January 9, 2021 at 8:03 amI must admit that I’ve never made a caponata before and this looks delish- certainly a refreshing diversion to our world that has really gone ‘upside down’ over the past year (and recently, too)!
Cocoa & Lavender
January 11, 2021 at 7:00 amCaponata by itself is wonderful – but I enjoyed taking this dish to a new level!
Gerlinde
January 9, 2021 at 8:35 amYou come up with the best recipes David. Your caponata looks so good. I am bringing food to a vegetarian girlfriend that has Covid. I think she would love this .
Cocoa & Lavender
January 11, 2021 at 7:01 amThis is perfect for a vegetarians, Gerlinde – I hope your friend likes it!
Mary A. Tolaro Noyes
January 9, 2021 at 9:49 amWill definitely give this a try. I have some homemade caponata that is begging to be used. Thanks cugino Davide!
Cocoa & Lavender
January 11, 2021 at 7:02 amCiao, cugina! This is a great use for caponata. You know, the first time I ever tasted it was with Aunt Rae and Uncle Joe. They used the Progresso caponata in a can!
John / Kitchen Riffs
January 9, 2021 at 10:18 amWow, what a wonderful dish! And I haven’t had this experience with caponata, but I totally know what you mean about making a meal out of something that shouldn’t really be an entire meal. 🙂 Anyway, this is so good — very creative. Perfect for our upside down world!
Cocoa & Lavender
January 11, 2021 at 7:03 amI figured we needed a bit of creativity these days to keep us smiling! Thanks, John.
gloria Roa Baker
January 9, 2021 at 3:33 pmI love David ! looks absolutely wonderful !!
Happy new year!!
Cocoa & Lavender
January 11, 2021 at 7:03 amThanks, Gloria – and Happy new Year to you, as well!
Eha Carr
January 9, 2021 at 4:24 pmTotally agree with Mark and you re caponata versus ratatouille – do not eat much European food these days as you know but especially the former seems forever on the ‘to do’ list ! I do not need leftover vegetables . . . they will be chosen especially and with great care for this beauty !! As far as upside down tarts are concerned . . . well, I happen to reside Down Under where that form of tart always seems first choice ! So thank you sincerely in hope that the tart will be the only upside down thing in the near future up your way . . .
Cocoa & Lavender
January 11, 2021 at 7:05 amIt is fascinating to know that upside down tarts are the norm in Australia. I had no idea, Eha. I hope you enjoy this crazy little tart!
Christina Conte
January 9, 2021 at 11:09 pmThat is so creative (and beautiful)! Sounds like you’ve got someone similar to me in his likes and dislikes! Valentina (Cooking on the Weekends) has actually told me, “I cannot believe you are a food blogger!” because of my long list of dislikes! haha!
Cocoa & Lavender
January 11, 2021 at 7:07 amWell, people have asked me how I can cook – much less be a food blogger – if I can’t eat garlic! But we all have our little special likes, dislikes, and allergies… We must keep going, Christina! If we don’t, they won’t have anything to talk about!~ 🙂
Laura Brown
January 10, 2021 at 2:04 amI LOVE caponata but this fabulous creation from you is WAY more creative, attractive and presentable !!! Yum. Will definitely whip this up this soon.
Thanks as always for great ideas.
Cocoa & Lavender
January 11, 2021 at 7:09 amLaura – I love making sloppy food look nice. My next one is to make a beautiful chocolate tiramisu!
2pots2cook
January 10, 2021 at 8:49 amBeautiful frugal, simple, light and healthy lunch indeed !
Cocoa & Lavender
January 11, 2021 at 7:10 amThanks, Davorka – I really love the flavor combination and the presentation makes it just a bit fancy.
Jeff the Chef
January 10, 2021 at 10:53 amGood Lord, this looks good! To make such splendid dishes, And capture them so!
Cocoa & Lavender
January 11, 2021 at 7:10 amYou are too kind, Jeff. But thank you. I really enjoyed my holiday playtime in the kitchen!
Priya
January 10, 2021 at 11:36 amThis tart looks so amazing David. I do personally like Roma tomatoes as they give a good base to the sauce :)For me, this tart gives some ratatouille vibes and yet a delicious alternative.
Cocoa & Lavender
January 11, 2021 at 7:11 amRomas are one of my preferred tomatoes, especially when making any kind of sauce, Priya. They do add a wonderful depth of flavor.
John
January 10, 2021 at 1:05 pmYou’ve brought back some memories, David. I had to think when I last made, and ate, caponata. Sometime back in the mid-90s when I moved to Sydney, I think. It’s similar to a Croatian dish called sataraš, something my mum used to serve for dinner when I was a kid. Nice with other things, but served on its own was a monotonous affair.
Your creation is a stunner, David!
Cocoa & Lavender
January 11, 2021 at 7:13 amI will have to look up sataraš, John – I wonder if it is a form of caponata. Glad this brought back some nice memories for you – thanks for the compliment!
sippitysup
January 10, 2021 at 6:59 pmThis is the kind of delicious topsy-turvy I can endorse. GREG
Cocoa & Lavender
January 11, 2021 at 7:14 amThanks, Greg – topsy-turvy can be fun, right?
Karen (Back Road Journal)
January 11, 2021 at 6:57 amHow very clever! What a lovely dish to serve when having guests…that is, when we can start serving guests.
Cocoa & Lavender
January 11, 2021 at 7:14 amOh, do I look forward to the day we can start having guests. Karen! I think we all do.
Raymund
January 12, 2021 at 12:34 pmI would honestly love this dish! I love anything mixed vegetables regardless whether its in soups, stews, casserole or a baked item like this
Cocoa & Lavender
January 15, 2021 at 7:32 amThanks, Raymund – it’s a really fun combination.
Valentina
January 13, 2021 at 6:03 pmLove when I find a recipe I love that I’m certain the whole family will also love. Just have to figure out a GF crust. Maybe a cauliflower crust. Hmmm? Even without a crust . . . . . delicious! 🙂 ~Valentina
Cocoa & Lavender
January 15, 2021 at 7:34 amValentina – You know, I think some sort of grated or mashed potato crust would be good. Or your cauliflower idea. Crusts are the one area where I am at a loss for GF…
Aarthi
January 17, 2021 at 12:02 amYou’ve inspired me with this dish, looks absolutely fantastic! brilliant idea to make this dish with the leftovers, and to include vegetables in your diet, thanks for the recipe, David! I’ll try them.
Cocoa & Lavender
January 20, 2021 at 8:15 amThanks, Aarthi! I hope you do get a chance to try the dish!
Inger @ Art of Natural Living
January 18, 2021 at 1:15 pmHands down the prettiest presentation of squash (et al) I have ever seen. And one can never have too many squash recipes!
Cocoa & Lavender
January 20, 2021 at 8:15 amWell, Gerlinde, there isn’t much else to do these days except make pretty food, right? Thanks for your comment – it was fun to create!