Tomatoes, zucchini and bulgur tart tatin

1. Wash the zucchini and cut into sticks. Cook with the tomatoes for 1 minute in boiling salted water, then drain. Peel the tomatoes, cut in half and remove the seeds.

2. Boil 30 cl of salted water, add bulgur and cook for 10 minutes. Drain. Preheat the oven to th. 7-210°C.

3. Put the butter in pieces in a springform pan. Divide the zucchini sticks, sprinkle the bulgur and arrange tomatoes, salt and pepper. Cover with puff pastry tucking the dough inside of the mould. Bake for 35 minutes.

4. Wash and dry the arugula. Flip the springform pan and unmould. Garnish with arugula. Drizzle with olive oil. Serve immediately.

Photo credit: Sucré Salé