Tuesday, October 11, 2011

Ottolenghi's Potato Tarte Tatin!

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
olive oil
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.

You ready?

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.


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The Café Sucré Farine said...

Stacy, this looks wonderful! I just got the Ottolenghi book recently and have a zillion bookmarks of recipes I want to try but I somehow missed this one! YUM!!!
I was in London a few weeks ago visiting my daughter and had the pleasure of visiting 2 of the Ottolenghi cafe/delis, oh my goodness, nothing short of amazing! I've been hooked ever since! In fact I've also done of few of his recipes on my blog - if you haven't tried the olive oil crackers, you will love them!

The Japanese Redneck said...

I like the way that looks.

mil said...


Voila`.... a mouth watering masterpiece.


Claudia said...

I love tart Tuesdays. Amazing. Must look for cookbook.

Proud Italian Cook said...

This is beautiful for the holidys Stacey! Both Ottolenghi books I've seen they are worth buying, one recipe after another is amazing I'm going to try the crusted pumpkin wedges with sour cream in Plenty

Oui Chef said...

Oh my....this one is leaving me speechless (well, almost). Putting this book on my Christmas wish list for sure! Thanks for another fab post, Stacey.

Melissa @IWasBornToCook said...

Gorgeous! You can tell how delicious it must be.

Ciao Chow Linda said...

I don't know those cookbooks, but if this is any indication I'm going to get familiar with them real soon.

Joanne said...

I've been meaning to get to cooking my way through Plenty. I can't believe I haven't noticed this tarte tatin before!

Deeba PAB said...

Just excellent Stacey. I recently bookmarked a tomato tarte tatin, but I think the taters in here make it even more special, not to mention that goat cheese! YUM!! Must try!!

judee@ glutenf free A-Z said...

Wow. Stacy, that is one excellent looking pie. I love vegetarian cookbooks, thanks for introducing me to Plenty. I also have lots of green cherry tomatoes on the vine, and didn't know I could let them ripen inside. Thanks for the great tip!

tasteofbeirut said...

It does sound excellent, plus I love sweet and savory combos; it looks stylish too.

ginny said...

yay! you made it! I love this tart, making it again this weekend when Ian is home :)

Eileen said...

Don't you love this book? Your tart is gorgeous!

Dana said...

So beautiful Stacey. I love that book, big surprise, but haven't made that recipe yet. I love reading around the internet what people have made because I want to make every single recipe!