Vegetarian Tarte Tatin With New Potatoes and Cherry Tomatoes

Slice of potato and cherry tomato tarte tatin on a plate with fresh oregano garnish.

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5 from 1 vote

Vegetarian Tarte Tatin With New Potatoes and Cherry Tomatoes

This savoury tarte is a treat summer or winter,

Prep Time30

Cook Time1 30

Total Time2

Course: Main Course

Cuisine: French

Servings: servings

Calories: 354kcal

Author: Carolyn Hetke

Equipment

8" cake pan
Parchment paper

Ingredients

1 ½ cups cherry tomatoes Can substitute 7 oz sundried tomatoes in oil, drained and chopped.
2 Tbsps olive oil plus more for drizzling
salt and pepper for seasoning
1 lb baby potatoes skin on
1 large onion sliced thin
3 Tbsps sugar
2 tsps butter
3 sprigs fresh oregano, leaves only or ½ teaspoon dried. Thyme would work here as well.
6 oz goat cheese
1 sheet puff pastry defrost in fridge overnight or on counter for a few hours

Instructions

Preheat oven to 275°. Line a baking sheet with parchment paper. Halve tomatoes and place them cut side up on a baking sheet in a single layer. Drizzle tomatoes with olive oil and sprinkle with salt and pepper. Roast about 45 minutes.
If using sun-dried tomatoes, skip the roasting step. Drain oil off tomatoes and roughly chop them.
Pepare an 8" cake pan by grease the bottom lightly with oil and lay a parchment paper in the bottom cut to the size of the pan.
Cook the potatoes, whole in salted water about 20 minutes - do not overcook since they will cook further in the oven later. Drain potatoes and let them cool down so you can handle them.
While potatoes are cooking add 2 tsps olive oil to a skillet and cook over medium high heat about 13 minutes until golden brown. If they start to burn reduce heat.
In a separate small skillet melt the sugar and buter over high heat, stirring constantly with a wooden spoon or silcone spatula. Watch carefully and when mixture turns a golden brown colour quickly pour the caramel over the bottom of your cake pan. It may harden before you can spread it but just try to pour in circles inside the pan. It will even out during baking.
Sprinkle bottom of cake pan evenly with oregano.
Slice the potatoes in half horizontally. Trim the outside edge so potatoes will lie flat in the pan. You may want to trim the potatoes so they are roughly the same thickness to make a uniform layer in the pan.
Spread the potatoes in a single layer in the bottom of the cake pan. Toss the onion and tomatoes together and use that mixture to fill in the gaps between the potatoe slices. Season top with salt and pepper.
Sprinkle crumbled goat cheese (or globs of it) evenly over the potato layer.
Roll out puff pastry and cut out a 9" round. Lay the pastry over the tart and gently tuck the extra down the inside edge of the cake pan. This will make the side of your tarte when inverted.
If making ahead you can chill the tarte, covered, up to 24 hours before baking. Bring it out about 20 minutes before baking.
Preheat oven to 400° F. Bake the tarte for 25 minutes and then reduce temperature to 350° F. Bake another 15 minutes or so until pastry is cooked and golden brown.
Remove tarte from the oven and allow it to set about 5 minutes. Run a knife around the outside edge. Place your serving plate inverted over the pan and carefully turn them over. Gently lift off the cake pan. You will have your pastry on the bottom and tatin on top.
Serve hot or warm.
This will keep a day in the fridge after baking. Flavours continue to meld and many prefer it the second day. Reheat gently in the oven when ready to serve.
You can freeze a whole tarte tatin after the initial bake, it has been inverted and cooled completely, or even overnight. Seal in an airtight container, thaw about 20 minutes before putting it in 350° oven. Check after 30 minutes to see if is warmed through.

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