aug 15, 2020

Ottolenghi’s Potato Tatin

You may know the word “tatin” from the famed Tarte Tatin, a wondrous dessert of tender, sweet apples and buttery puff pastry, flipped out of its pan to reveal the beautifully bronzed fruit.
Culinary genius Yotam Ottolenghi applied the same method to create this savory tart, in which a touch of caramel adds gloss and sweet complexity to earthy potatoes, oregano, and salty cheese. Roasted tomatoes and caramelized onions take it to the next level. It is straightforward to make and definitely worth the resulting "wow" factor.
Here are some quick tips:
  • Read the recipe through ahead of time (you always do that, right?); you’ll see that several of the cooking steps may be executed simultaneously.
  • Work carefully when making caramel. A wooden spoon is often recommended for caramel cooking, as the heat won’ t travel up the handle to burn your hand. The small amount of caramel in this recipe will cook quickly; scrape it into the cake pan as soon as the sugar has fully melted and turned golden brown.
  • Potato Tatin may be fully assembled up to 24 hours before baking, making it a superb dish for entertaining or a fuss-free meal.
If you have any questions or feedback please email us. We’d love to know how your Tatin comes out!

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Ottolenghi's Potato Tatin

Author the Civic Kitchen

This clever recipe showcases new potatoes at their finest. Savory, sweet and scented with oregano, it could be the centerpiece for brunch or lunch for company, or a satisfying dinner. A simple green salad with a tangy vinaigrette is the ideal complement.

Adapted from: Yotam Ottolenghi's Plenty
Yield   4 to 6 servings


Olive oil

1½ cups cherry tomatoes (about 8 oz.), halved

Salt and black pepper

1 lb new potatoes, skins on

1 large yellow onion, thinly sliced

3 tablespoons sugar

2 teaspoons butter

3 oregano sprigs

5 oz aged goat cheese, thinly sliced

1 puff pastry sheet, thawed, rolled thin (keep chilled)


Heat the oven to 275℉. Brush a 9-inch cake pan with oil and line the bottom with a circle of parchment paper.
Toss the tomatoes on a baking sheet with a little olive oil, salt and pepper. Arrange them skin-side down and place in the oven to dry for 45 minutes.
Meanwhile, cook the potatoes in boiling salted water for 25 minutes. Drain and let cool. Cut each potato into ½-inch-thick discs.
While the potatoes cook, sauté the onion. Heat a skillet over medium-high flame. Add 2 tablespoons of oil, then add the onions with a pinch of salt and lower the heat to medium. Stir as needed until soft and golden, 10 to 15 minutes. Remove to a bowl, reserving the pan.
Make a caramel: Cook the sugar and butter in the reserved onion pan over medium-high heat, stirring constantly with a wooden spoon. When melted and golden brown, pour the caramel into the lined cake pan, spreading it quickly to coat the base of the pan. The caramel will harden; don't worry, it will remelt in the oven.
Assemble the tart: Scatter the oregano leaves onto the caramel. Arrange the potato slices, cut-sides down, in the bottom of the pan. Nestle the tomatoes into the gaps between the potatoes, and top with the onions. Sprinkle generously with salt and pepper. Cover the vegetables with cheese slices.
Cut a puff pastry disc 1 inch larger in diameter than the pan and lay it over the tart filling. Gently tuck the edges down around the potatoes inside the pan. (At this stage you can chill the tart for up to 24 hours.)
Bake the tart at 400℉ for 25 minutes, then reduce the temperature to 350℉ and bake for 15 minutes more, or until the pastry is browned and cooked through.
Remove from the oven and let set for 2 minutes only. Hold an inverted plate firmly on top of the pan and carefully but briskly turn them over together, then lift off the pan. Serve hot or warm.