2 hours ago
Tuesday, October 11, 2011
It's my favorite day of the week. Tuesday. Time for a tart.
This lovely creation is from the book PLENTY by Yotam Ottolenghi. This guy prepares vegetarian dishes like nobody's business.
Everything is so unusual and appealing to the eye as well as the taste buds.
First let me say this was a bit of a pain to make. So many different things going on all at once, but all worth it in the end. You have to be organized and able to multi-task.
I used freshly dug Jersey tiny potatoes from the angry farmer and my little cherry tomatoes which are still hanging on, even during these first cool weeks in October! I still pick about 5 a day and leave them in a bowl and wait until they turn red (or yellow!).
Ottolenghi's Potato Tomato Tart Tatin:
(original recipe here)
1 sheet of frozen puff pastry, defrosted
1 1/2 cups of cherry tomatoes (I used red & yellow)
1 lb. of new potatoes w/ skins on
1 large onion, sliced
kosher salt & pepper
fresh thyme leaves and fresh oregano leaves (still going strong in the garden)
3 oz. crumbled goat cheese
for the caramel:
3 tbsp sugar
2 tbsp butter
First start by roasting the cherry tomatoes. Cut them in half and lay them on a foil lined baking sheet and drizzle them w/ olive oil and kosher salt. Roast them at 300F for about 30-35 minutes, skin side down (cut side up) until nice and shriveled.
While the tomatoes are roasting, boil the little potatoes in salted water for 25 minutes until done. Slice them into 1" slices and set aside.
If you are a good multi-tasker, then you may also be able to cook the onion while something else is cooking, in a heavy skillet w/ olive oil for 10 minutes until browning.
Prepare your pan. I used a springform pan for guaranteed release. Brush a 9" round tatin, tart or springform pan with olive oil and line the bottom with a round piece of parchment paper (cut to fit the bottom).
We are almost ready to assemble the tart.
Make the caramel by adding the 3 tbsp of sugar to a hot pan and adding the butter after the sugar is browning. Keep stirring with a wooden spoon until the butter is melted. It should be bubbly and golden. This is your caramel.
Pour the caramel (butter sugar mixture) into the bottom of the prepared pan and sprinkle on your fresh herbs.
Next lay the potato slices on top of the caramel, spreading them evenly.
Fill in the gaps with the tomatoes, then the caramelized onions. Press down to make sure everything is compact and together.
Dot with small pieces of goat cheese.
Roll out the puff pastry and cut it in a circle to fit over the top of the tart, leaving some extra room for an edge ( this will serve as the bottom of the tart, we will invert it later).
Place the pastry circle over the vegetables and cheese and tuck the sides underneath the mixture a bit to secure it.
Bake in a 375F oven for about 25 minutes until the puff pastry is golden and puffed.
Let rest in the pan about 2 minutes, then carefully, place a large round plate over the top and invert the tart (if using a springform pan, remove the sides).
Now remove the parchment paper and voila! a beautiful tart tatin, minus the apples!
Serve warm or at room temperature.