Just like the marinated buffalo mozzarella and the mushroom & herb polenta, this meal from Plenty is “expletive-worthy” good. I’m completely in love with Ottolenghi’s recipes, and was so excited to receive his new book for Christmas. This recipe does take a little time and care, but it’s not difficult to make. It tastes and smells amazing, and is a beautiful showpiece for the dinner (or breakfast) table. The unique combination of ingredients will make your palate sing for joy. Creamy potato with the sweet and sour tomatoes, sweet onions and caramel sauce, creamy goat cheese, freshness from the oregano and hot and flaky pastry. I served the tatin with a simple salad of arugula and torn mint, with a drizzle of olive oil and lemon juice, and a sprinkling of black pepper.
1 ½ cups cherry tomatoes*
2 tablespoons olive oil, plus extra for drizzling over the tomatoes and for the pan
salt & pepper
1 pound new potatoes (skins on)
1 large onion, thinly sliced
3 tablespoons sugar
2 teaspoons butter
3 oregano sprigs
5 ounces aged goat cheese, sliced, or in pieces
1 puff pastry sheet
Preheat the oven to 275 degrees. Halve the tomatoes and place them skin side down on a baking sheet. Drizzle them with olive oil and sprinkle with salt and pepper. Place in the oven and bake 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” thick discs.
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” cake pan with oil and line the bottom with a circle of parchment paper. In a small pan cook the sugar and butter on medium-high heat, stirring constantly with a wooden spoon, until the caramel is semi-dark. Pour the caramel carefully into the cake pan and immediately tilt it to spread the caramel evenly over the bottom. Sprinkle the oregano leaves over the caramel.
Lay the potato slices close together, cut-side down, on the bottom of the pan. Gently press the tomatoes and onion into the gaps and sprinkle generously with salt and pepper.
Spread the goat cheese over the potatoes. Lay the puff pastry over the pan and trim the 4 corners. 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 400 degrees. Bake the tart for 25 minutes, then reduce the temperature to 350 and bake for an additional 10-15 minutes, or until the pastry is thoroughly cooked. Remove from the oven and let sit for about 1 minute. Run a knife around the edges to loosen the tatin. Hold an inverted plate firmly on top of the pan and carefully but quickly turn them over together, then lift off the pan. Serve the tart hot or warm.
*If you want to skip the tomato step, just use sun dried tomatoes in oil. You will probably need about 1/3 cup or more. Just make sure to drain the amount you use.