The potatoes were feeling left out, so I thought it was time to let them take centre stage. This scrumptious potato tart is incredibly easy to make and is very tasty and filling. It would feed four comfortably, and maybe six if served with a nice leafy salad. Yum!
7 oz (200 g) cherry tomatoes
17½ oz (500 g) Charlotte potatoes
1 large onion, thinly sliced
1½ oz (40 g) sugar
½ oz (10 g) butter
2 tablespoons olive oil, plus a little for dribbling over the tomatoes
4 level teaspoons chopped fresh thyme
5½ oz (150 g) goats' cheese
10½ oz (300 g) all butter puff pastry
salt and freshly milled black pepper
Pre heat the oven to gas mark ½, 250°F (130°C).
Halve the tomatoes and place them, cut side up, on an oiled baking tray. Drizzle a little olive oil over them and season with salt and pepper, then place in the oven, on the middle shelf, for 45 minutes.
While the tomatoes are in the oven, boil the potatoes in salted water for 25 minutes.
While the potatoes are cooking, roll the puff pastry into a 24 cm circle, approximately 3mm thick. Place the pastry onto a baking sheet, cover with cling film and then chill in the fridge for about 20 minutes.
Once the potatoes are cooked, drain them and chop a little off the top and bottom of each one. Next, cut into 2cm thick slices.
Place the olive oil into a frying pan and sauté the onion for about 10 minutes, until they're golden brown.
Place a 24 cm tatin dish (or skillet) onto a medium heat and add the sugar. Once the sugar has turned to a golden brown caramel, quickly add butter. The sugar and butter will start to froth at this point. Once the butter has melted, remove from the heat immediately. Sprinkle the chopped thyme onto the caramel.
Once the tomatoes have cooked, remove them from the oven and then turn up the temperature to gas mark 6, 400°F (200°C).
Place the slices of potato, cut side down, on top of the caramel in your tatin dish, then fill the gaps with the roasted tomatoes and sautéd onions (see photo above). Season with salt and pepper, then crumble the goats' cheese over the potatoes (see photo below).
Place the chilled circle of puff pastry on top of the cheese. Tuck the edges of the pastry down around the cheese, then cut four small steam holes in it to allow the steam out (see photo below).
Place the tart onto the middle shelf in the oven and cook for 25 minutes, then turn down the oven to gas mark 4, 350°F (180°C) and continue cooking for 15 more minutes, or until the pastry is golden brown and cooked through. Allow the tart to sit for around 2 minutes, then loosen it around the edges, cover with a large plate and carefully turn it upside down, using oven gloves to protect your hands.
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The World Wildlife Fund
Cancer Research UK