An autumn classic!
This is a great tart; it has layers of flavour making every bite different.
It is vegetarian but a hearty meal
I served it recently at a brunch and it was the quickest dish to disappear
You can use the left over puff pastry to make initials or shapes
It’s autumn colours make it fun through the seasons
This is taken from Yotam Ottolenghi’s ‘Plenty’
Ingredients
- 200g cherry tomatoes
- 2 tbsp. olive oil, plus extra for drizzling over the tomatoes and for the tin
- 500g baby potatoes (skins on)
- 1 large onion, thinly sliced
- 40g sugar
- 10g butter
- 3 oregano sprigs
- 150g hard goats cheese, sliced
- 1 puff pastry sheet, rolled thinly
- Salt and pepper
(Optional extras: You can use sun-blushed tomatoes in oil to save yourself making the oven-dried tomatoes. You can also prepare the caramel and glaze once the tart is cooked, as it can be difficult to work with)
Method
- Preheat the oven to 130c/250f
- 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 to dry for 45 minutes
- Meanwhile 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, and then cut into 2cm thick slices
- Meanwhile 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 discs
- Sauté the onion with the oil and some salt for about 10 minutes, or until golden brown
- Once you have prepared all the vegetables, brush a 22cm cake tin with oil and line the bottom with a circle of baking parchment. In a small pan cook the sugar and butter on a high heat, stirring constantly with a wooden spoon, to get a semi-dark caramel. Pour the caramel carefully into the cake tin and tilt it to spread the caramel evenly over the bottom. Pick the oregano leaves, tear and scatter on 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 goats cheese evenly over the potatoes
- Cut a puff pastry disc that is 3cm larger in diameter than the tin
- Lay the pastry lid over the tart filling and gently tuck the edges down around the potatoes inside the tin (At this stage you can chill the tart in the fridge for up to 24 hours)
- Preheat the oven to 200c/400f
- Bake the tart for 25 minutes, then reduce the temperature to 180c/350f and continue baking for 15 minutes or until the pastry is thoroughly cooked
- Remove from the oven and let settle for 2 minutes only
- Hold an inverted plate firmly on top of the tin and carefully but quickly turn them over together, then lift off the tin
- Serve hot, warm or cold with a side salad
