This is a really satisfying tart. With the combination of potatoes and pastry, it sounds like it could be heavy and stodgy (almost like a posh chip butty), but it’s far from that. At the moment, there are plenty of delicious, new potatoes at markets and in the shops, so it’s time to give this a go! It is delicious with a crisp green salad, and would be perfect for a picnic or a light mid-week supper. It can also be prepared in advance if you have guests, to save you slaving in the kitchen.
This recipe was taken from the book ‘Plenty’ by Yotam Ottolenghi. This is my vegetable Bible. Ottolenghi describes it as a cookbook celebrating vegetables, rather than a vegetarian cookbook, and that’s exactly what it is. Everything I have tried from it has been amazing, so keep an eye out for more Ottolenghi inspired dishes coming up here.
He recommends buying puff pastry for this recipe, and I do too. There are some excellent varieties around these days. I like the organic ‘blättertieg’ from Migros.
New Potato Tart Tatin
- 200g semi-sundried tomatoes
- 2 tbsp. olive oil
- 500g baby new potatoes (skins on)
- 1 large onion, thinly sliced
- 40g sugar
- 10g butter
- 3 oregano sprigs
- 150g hard goat’s or sheep’s cheese, sliced (I used pecorino)
- 1 puff pastry sheet, rolled thinly
- salt and pepper
- 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 2cm thick dices
- Sauté the onion with the oil and some salt for about 10 minutes, or until golden brown
- Once you’re prepared all the vegetables, brush a 22cm cake tin with oil and line the bottom with a disc of baking paper.
- In a small pan cook the sugar and butter on a high hear, stirring constantly with a wooden spoon, to get a semi-dark caramel (be careful! The caramel will be ridiculously hot)
- Pour the caramel carefully into the cake tin and tilt it to spread the caramel evenly over the bottom. Pick the oregano leaves and scatter over 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 cheese evenly over the potatoes
- Cut a puff pastry ring that is 3cm larger in diameter than the tin. Lay the pastry lid over the tart filling and gently tuck in the edges around the potatoes inside the tin (The can chill the tart at this stage for up to 24 hours if you like)
- Preheat the oven to 200°C / 180° fan/ Gas Mark 6. Bake for 25 minutes. Reduce temperature to 180°C/160° fan/ Gas Mark 4, and continue to bake for 15 minutes, or until the pastry is thoroughly cooked
- Remove from the oven and allow to sit for only 2 minutes. Hold an inverted plate firmly on top of the tin and carefully but briskly turn them over together, then lift of tin
- Serve hot or warm