The summer in Wisconsin is producing massive amounts of tomatoes as the weather has brought us rain and much sunshine. Consider taking some small tomatoes and put together this savory-sweet vegetarian take on the classic tatin, from the cookbook “Plenty,” by Yotam Ottolenghi. Serve with a salad, or a grilled meat.
Note: this has dairy. If you use the puff pastry, it will have gluten. I do it differently, and use potatoes for the final layer, skipping the gluten. You could probably do this with Feta cheese also.
From “Plenty,” by Yotam Ottolenghi Serves 2- 4 depending on your other dishes.
1 ½ cups cherry tomatoes
2 tablespoons olive oil
Salt and black pepper
1 pound small/new potatoes (skins on)
1 large onion, thinly sliced
3 tablespoons sugar
2 tablespoons butter
3 oregano sprigs
5 ounces aged goat cheese, sliced
1 puff pastry sheet, rolled thin (optional, I do a second layer of potatoes, and skip the gluten)
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. (I steamed in my Instant Pot for 12 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 9-inch cake pan or baking dish 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. Quickly 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.
At this point you can add a layer of potatoes, OR 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.)
Bake the tart in a 400 degree F oven for 20 minutes, then turn down to 350 for 15-20 minutes.
Remove the tart from the oven, let sit for 2 minutes ONLY to settle. Place a large platter on top, and invert the pan (flip 180), and gently remove the pan. Viola! You have a STUNNING and delicious side dish!
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