Sunday, September 1, 2013

Surprise Tatin

I chose to make this Surprise Tatin because it represents my week perfectly. My week was full of surprises.  Injuries on bicycles, rashes, stuffed noses and sore throats, spilled milk, lost permission slips, last minute school projects, broken air conditioners, and broken bones.  It was just one surprise after another.

It seemed very fitting to make Ottolenghi's Surprise Tatin.  After all, you wouldn't expect potatoes to be the star of a tatin, would you? 

This is really a carb lover's type of dish.  Caramelized onions, oven-roasted tomatoes, sliced new potatoes, and slices of goat cheese get layered into a cake pan with a layer of puff pastry on top.  As the tatin bakes it becomes very caramelized.  The real magic happens when you invert the tatin onto a serving plate and reveal the dark caramel color.  This is a very comforting and savory tartin and calls for a crisp green salad on the side.  It's definitely perfect for those days when you just need the comfort of carbs!

Surprise Tatin
Adapted from Plenty
by Yotam Ottolenghi
Serves 4

1-1/2 cups cherry tomatoes
2 tablespoons olive oil, plus extra for drizzling tomatoes
salt and black pepper
1 lb new potatoes (skin on)
1 large onion, thinly sliced
3 tablespoon sugar
2 teaspoon butter
3 oregano springs
5 ounces aged goat cheese, sliced
1 puff pastry sheet, rolled thinly

Preheat the oven to 275F.  Halve the tomatoes and place them skin-side down on a baking sheet.  Drizzle over some olive oil and sprinkle with salt and pepper.  Place in the oven to dry for 45 minutes.

Meanwhile, cook the potatoes in boiling salted water for 25 minutes.  Drain and let cool.  Trim off a bit of the top and bottom of each potato, then cut into 1-inch tick disks.

Saute the onion with the oil and some salt for about 10 minutes, or until golden brown.

Once you've prepared all the vegetables, brush a 9-inch cake pan with oil and line the bottom with a circle of parchment paper.  In a small pan cook the sugar and butter on a high heat, stirring constantly with a wooden spoon, to get a semi-dark caramel.  Pour the caramel evenly over the bottom.  Pick the oregano leaves, tear and scatter on the caramel.

Lay the potato slices close together, cut-side down, on the bottom of the pan.  Gently press onion and tomatoes into the gaps and sprinkle generously with salt and pepper.  Spread the slices of goat cheese evenly over the potatoes.  Cut a puff pastry disc that is 1 inch larger in diameter than the pan.  Lay the pastry lid over the tart filling and gently tuck the edges down around the potatoes inside the pan.  (At this stage you can chill the tart for up to 24 hours).

Preheat the oven to 400F.  Bake the tart for 25 minutes, then reduce the temperature to 350F and continue baking for 15 minutes, or until the pastry is thoroughly cooked.  Remove from the oven and let settle for 2 minutes only.  Hold an inverted plate firmly on top of the pan and carefully but briskly turn them over together, then lift off the pan.  Serve the tart hot or warm.  


Theme: Pies & Tarts


  1. A friend made this for a special lunch and it was fabulous! Yours looks terrific too. I want a piece.

  2. Tomatoes & goat cheese with potatoes? Count me in.

  3. Oh, Kim, that's too much! What a rough week you've had with all of these "surprises." Caramelized carbs sound like they would definitely help ease the stress a little. I would be in heaven with puff pastry and potatoes!

    BTW, I agree. This IHCC round-up was superb!

  4. Hi Kim,
    Oh my, what a week of surprises, the ones that you certainly can do without! Sorry to hear about it, hope everything is OK now!
    The tatin looks so delicious, you are right, I would never expect one with potatoes in it! I would really like to give this a try one day, I like all the ingredients! Thanks for sharing.
    Hope you will have a relax and lovely week! :)

  5. After the week you have had you definitely need some carb-filled comfort! ;-) This tart looks amazing--love the color and the oregano leaves are so pretty too.

  6. What a week!! Definitely the kind of week that calls for carbs with carbs, which are always incredibly delicious. I have a favourite Marcella Hazan recipe I love for pasta with potatoes and green beans, which sounds like it shouldn't work, but which is wonderful.

    This tatin looks absolutely divine - I've had a look at this recipe in Plenty several times - not sure why I haven't made it yet, but now I think it will have to be soon. As soon as the detox is over that is :-)

  7. You definitely deserved some carb comfort after your weekend!! I hope the broken arm is on it's way to healing!!

  8. Your tart looks amazing and well deserved after the week you've had.

  9. My goodness, Kim, you sure have had a crazy week! Wish I could come mix some drinks and we could chill out, relaxin’ !

    The Surprise Tartin does look good and yes, it was a surprise that it was potato instead of apple. I saw the title of your post and fully expected a dessert. Being a huge fan of the humble potato, this one is a winner for me. Hope your week gets better.

    Very sorry to hear about broken bones :-(

  10. This is a great dish....A meal that represents that life can be wild and crazy at times, and still very good.


  11. Hi Kim, I am a carb lover & this looks & sounds like heaven to me! Pastry & potatoes a match made in heaven for sure. This is one that I have had my eye on for a while & after seeing your's I think I will have to make it very soon!

  12. Totally killer tartin ... and when we harvest the rest of our 'taters', I will be making this! You made it look sooo good with these photos!


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