Ottolenghi – Surprise Tatin

22 Apr

If you have been lucky enough to have visited one of Yotam Ottolenghi’s restaurants or tried out his recipes from The Guardian or his books Ottolenghi: The Cookbook or Plenty then you will already know that his food his amazing. For those who aren’t already acquainted with it I suggest you put that right now with this lovely potato tart that I made last week. I never thought about putting potatoes in a tart but it’s lovely, filling and the ingredients are relatively cheap so it’s a great cheap but impressive lunch dish for friends, served with a green salad.

Serves 4

200g cherry tomatoes

2tbsp olive oil, plus extra for drizzling over the tomatoes and for the tin

500g baby potatoes (skins on)

1 large onion, thinly sliced

40g sugar

10g butter

3 oregano sprigs

150g hard goat’s cheese, sliced

1 puff pastry sheet, rolled thinly

salt and black pepper

Preheat the oven to 130 degree/ Gas Mark 1/2. Halve the tomatoes and place them side-sound 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 but if the top and bottom of each potato, then cut into 2cm think disks.

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

Once you’ve prepared all the vegetables, brush a 22cm cake tin with oil and line the bottom with a circle of baking parchment. 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 thw 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 tin. Gently press the onion and tomatoes into the gaps and sprinkle generously with salt and pepper. Spread the slices of goat’s cheese evenly over the potatoes. Cut a puff pastry disc that us 3cm larger in diameter than the tin. Lay the pastry lid over the tart filling and gently tuck the edges down around the potatoes inside the tin. (At this stage you can chill the tart for up to 24 hours.)

Preheat the oven to 200*C/Gas mark 6. Bake for 25 minutes, then reduce the temperature to 180*C/Gas Mark 4 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 and inverted plate firmly on top of the tin and carefully and briskly turn them over together, then lift the tin. Serve the tart hot or cold.


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