Potato Tart-tatin

My version using store brought sun dried tomatoes and thyme

We have been trying out some vegetarian dishes this past week to increase our vegetable consumption and also to see if it can save us any money on food bills- here is one of the recipes we tried from Yottam Ottolenghi’s cookbook “Plenty” which is a completely vegetarian exploration of food from Israel and Palestine that we have borrowed from the library.



200g sun dried tomatoes

2 tbsp olive oil, plus extra
for drizzling

500g (1lb 2oz) baby potatoes, skins on

1 large onion, thinly sliced

40g (1½oz) sugar

10g (½oz) butter

3 sprigs of Thyme

150g (5½oz) hard goat’s cheese, sliced

1 puff pastry sheet,
rolled thinly


Ottolenghi’s version uses home dried tomatoes and oregano

Cook the potatoes in boiling salted water for 25 minutes. Drain and let cool. Trim a bit off the top and bottom of each potato, then cut into 2cm (¾in) thick discs.

Sauté the onion with the oil and some salt for 10 minutes, or until golden brown.

Once you’ve prepared all the vegetables, brush a 22cm (8½in) 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 thyme leaves and scatter on the caramel. Lay the potato slices close together, 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 goat’s cheese evenly over the potatoes.

Cut a puff-pastry disc that is 3cm (1in) 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.

Preheat the oven to 200°C/400F/gas mark 6. Bake the tart for 25 minutes, then reduce the temperature to 180°C/350°F/gas mark 4 and continue baking for 15 minutes, or until the pastry is thoroughly cooked.

Remove from the oven and let settle for two minutes only. Hold an inverted plate firmly on top of the tin and carefully but briskly turn them over together, then lift off the tin. Serve the tart hot or warm.

We served ours with a side salad of rocket, tomatoes and avocado.




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