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Surprise Tatin
Ingredients
- 1 1/2 cups cherry tomatoes
- 2 T. olive oil
- Salt and black pepper
- 1 lb. new potatoes (skins on)
- 1 large onion, thinly sliced
- 3 T. sugar
- 2 t. butter
- 3 oregano sprigs
- 5 oz. aged goat cheese, sliced
- 1 puff pastry sheet, rolled thin
Instructions
- Preheat the oven to 275 degrees. 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 oven to dry for 45 minutes.
- Meanwhile, cook 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-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 tarte tatin pan (or 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 over high heat, stirring constantly with a wooden spoon, to get a semi-dark caramel. Pour the caramel carefully into the cake pan and tilt it to spread the caramel evenly over the bottom. Pick the oregano leaves, tear and scatter onto 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 400 degrees. Bake the tart for 25 minutes, then reduce the temperature to 350 and continue baking for 15 minutes, or until pastry is thoroughly cooked. Remove from 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 hot or warm.
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