my version -- with puff pastry; sautéed eggplant seasoned with black garlic, mint, homemade tomato sauce; and artichoke hearts...
"The tarte Tatin, named after the Tatin sisters who invented it and served it in their hotel as its signature dish, is a pastry in which the fruit is caramelized in butter and sugar before the tart is baked. It originated in France but has spread to other countries over the years." -- Wikipedia
Benjamin Leroux’s mother, Chantal, is a legendary cook in Burgundy. She cooks for her son during the harvest and always makes this outstanding savory tarte Tatin. The flaky pastry (made in a food processor) topped with glazed endives is extremely adaptable: Try asparagus or fennel in place of the endives. -- Food and Wine
Behind the scene..
"A tarte Tatin doesn't have to be sweet, as Danny (Food Urchin) shows in this delicious savoury root vegetable version, which still has the classic caramel and rich puff pastry. This recipe is great for using up any leftover vegetables in the fridge, and would work equally well with other vegetables such as red onions and butternut squash." -- Great British Chefs