Potato Tart Tatin

Published on December 2, 2021 | By
Potato Tart Tatin

This potato tart tatin reminds me of my potato Spanish tortilla except that this one is wrapped in puff pastry. Like its namesake, Apple Tart Tatin, the potato tart tatin has a flaky puff pastry bottom. Everything is better with a layer of puff pastry, right?

This tart is savory rather than sweet like the traditional tart tatin which is made with apples.

Layers of flavor from caramelized onions, fresh herbs, and creamy, salty goat cheese add to the complexity of this savory tart. This recipe was adapted from a recipe in “Plenty,” by Ottolenghi. He recommends oven-drying cherry tomatoes to add to the tart. If you don’t have time for that, then you can use sun-dried tomatoes. I chose to eliminate the tomatoes for this version.

First, you will need to gently boil the potatoes until they are tender. The potatoes do not need to be peeled. Slice the potatoes into 1″ pieces.

You will need a 9″ cake pan and parchment paper to make the potato tart. Line the pan with parchment. Then caramelize some sugar and pour it into the pan. Remember the potato tart tatin will be inverted just like an apple tart tatin so the caramel sauce and the potatoes will be on top.

Layer the potatoes in the pan with the sautéed onions, fresh herbs if you wish, and crumbled goat cheese.

I use a sheet of frozen puff pastry dough to cover the tart. If you want to make your own dough from scratch, go for it. If you are looking for a shortcut, buy a sheet of frozen dough. Roll the dough out gently and then cut a circle of dough about 1″ larger than the 9″ pan.

Gently cover the potato filling with the dough and tuck it neatly around the potatoes and into the pan.

The potato tart tatin is ready to pop into the oven. Once it is completely baked, invert the pan onto a platter. The puff pastry will be on the bottom. Serve while hot or it can also be served warm. This makes a great vegetarian side or it can be served for lunch as a main with a salad.

    • Prep Time
    • Minutes
    • Cook Time
    • Minutes

Ingredients

  • 1 lb new potatoes
  • 2 TBSP olive oil
  • 1 medium -large onion, thinly sliced
  • 3 TBSP butter
  • 1 TBSP sugar
  • 2 oz goat cheese, crumbled
  • 1 sheet of puff pastry
  • salt and pepper to taste

Instructions

  1. Place the potatoes in a pot, cover with water and bring to a boil. Simmer for 25 minutes or until tender but not falling apart. Drain and cool. Cut into 1" wide slices.
  2. While the potatoes are cooking, heat the olive oil over medium heat in a skillet. Cook slowly until lightly caramelized.
  3. Prepare a 9" cake pan. Brush or spray the pan with a little oil. Cover the bottom of the pan with parchment. Cut a circle of puff pastry dough that is about 1" larger than the pan. Set aside. Preheat oven to 400.
  4. In a small pan, cook the butter and sugar over medium high heat, stirring constantly. Cook until the sugar is melted and turns a deep dark brown color. Pour immediately into the cake pan and swirl the pan to cover as much of the bottom of the pan as possible with the caramelized sugar.
  5. Lay the potato slices tightly together in the bottom of the pan. You may choose to add fresh herbs of your choice at this time. Sometimes I add 1/4 cup of freshly chopped basil sprinkled over the potatoes.
  6. Next add the layer of cooked onions. Sprinkle with salt and pepper. Add crumbled goat cheese pushing everything down into the layers of potato.
  7. Lay the pastry over the filled cake pan. Tuck the edges down and around the potato onion filled tart.
  8. Bake the tart at 400 for 25 minutes. Reduce the temperature to 350 and continue baking for 15 more minutes.
  9. Remove from the oven and allow the tart to sit for a couple of minutes before inverting. Place a plate over the tart and invert the pan quickly so that the tart comes out of the pan potato side up on the platter.
  10. Can be served hot or warm.
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