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.
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