CARAMELIZED POTATO TATIN

CARAMELIZED POTATO TATIN image

Yield 4 people

Number Of Ingredients 9

1 jar sundried tomatoes in oil
2 TB olive oil
1 lb new potatoes
1 large onion, thinly sliced
3 TB sugar
2 tsp butter
3 oregano sprigs
5 oz aged goat cheese, sliced
1 puff pastry sheet, rolled thinly

Steps:

Cook potatoes in boiling salted water, 25 min. Drain and let cool. Trim a bitt of the top and bottom of each potato, then cut into 1" thick discs. Salute the onion with the oil and some salt for 10 min, until golden brown. Once all veggies are prepared, brush a 9-in cake pan with oil and line the bottom with a circle of parchment paper. In a small pan cook the sugar and butter on high heat, stirring constantly with wooden spoon until you have semi-dark caramel. Pour the caramel carefully into the cake pan and tilt to spread evenly over the bottom. Pick the oregano leaves, tear and scatter over caramel. Lay the potato slices close together, cut side down, on the bottom of the pan. Gently press onion and tomatoes into gaps and sprinkle generously with salt and pepper. Spread slices of goat cheese evenly over potatoes. Cut a puff pastry disc that is 1" 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 hrs] Preheat oven to 400. Bake for 25 min, then reduce to 350 and bake 15 min more, until pastry is thoroughly cooked. Remove from oven and let settle no more than 2 min. Hold an inverted plate firmly on top of the pan and carefully but briskly turn them over together. Lift off pan. Serve hot or warm.