Sunday Recipe: Suprise Tatin

I will admit it has been a few weeks since there has been a Sunday recipe blog, I am hoping to improve this now and moving forward. Not to long ago I had an email saying I should perhaps do a vegetarian recipe, I didn't really know where or what to start with as I am a meat eater and don't really 'do' veggie meals, however reading through a magazine yesterday I found this recipe and thought I would share it (please note I have never tried this):

You will need:
  • 200g cherry tomatoes
  • 2tbsp olive oil plus extra for drizzling in the tin
  • 500g baby potatoes with the skins on
  • 1 large onion thinly sliced
  • 40g sugar
  • 10g butter
  • 3 oregano springs
  • 150g hard goats cheese, sliced
  • 1 puff pasty sheet rolled thinly
  • Salt and black pepper
And this is what you have to do:
  1. Preheat the oven to 130C/240F/Gase mark 1/2
  2. 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 the oven dry for 45mins,
  3. Meanwhile cook the potatoes in boiling salted water for 25minutes, drain and let cool
  4. Trim off a bit of the top and bottom of the potatoes then cut them into 2cm thick discs
  5. Saute the onion with the oil and some salt for ten minutes or until golden brown
  6. Once all of the vegetables are prepared brush a 22cm cake tin with oil and line the bottom with baking parchment,
  7. In a small pan cook the sugar and butter on a high heat stirring constantly to get a thick caramel
  8. Pour the caramel into the cake tin and spread evenly then scatter over the oregano leaves
  9. Lay the potato slices close together cut-side down on the bottom of the tin,
  10. Press the onion and tomatoes into the gaps and sprinkle with salt and pepper
  11. Spread the slices of goats cheese evenly over the potatoes
  12. Cut a puff pastry disc that is 3cm larger in diameter than the tin and lay the pastry lid over the filling snf tuck the edges down around the potatoes
  13. Preheat the oven to 200C/400F/Gas6 and bake the tart for 25minutes then reduce the temperature to 180C/350F/Gas4 and continue to bake for 15minutes
  14. Remove from the oven and let it saettle before holding an inverted plate over the tin and turning the tart out onto the plate
  15. Serve warm

Sunday, 17 April 2011 | 0 Comments

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