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!
Adapted from Plenty
by Yotam Ottolenghi
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|