Rosemary,Potato,and Artichoke Tatin Recipe
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Category: |
Category: |
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Ingredients: |
Ingredients: 1.5 cups of cherry tomatoes 2 tbsp olive oil, divided 1 tsp salt 1 tsp pepper freshly ground 1/2 lb nugget potatoes skins on 1 large onion, sliced thinly 3 tbsp sugar 2 tsp butter 1 tbsp fresh oregano, chopped (can used dried) 1 tbsp fresh rosemary, chopped (can use dried) 1 cup artichoke hearts, drained and chopped coarsely 1 tsp salt 1 tsp freshly ground pepper 1/2 cup goat cheese crumbled (I hate goat cheese so used feta cheese) 1/2 package puff pastry, defrosted
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Directions: |
Directions:preheat oven to 300ºF Place cut tomatoes, skin side down, on a parchment lined baking sheet Drizzle with 1 tbsp olive oil and sprinkle with salt and pepper Bake until dry for about 45 minutes Cook nugget potatoes in boiling, salted water until just done, about 15 minutes Drain and let cool Trim a bit off each potato end and discard, then cut in half Saute onions in reserved 1 tbsp olive oil in a saucepan until golden brown, about 10 minutes and set aside Brush a 9 inch round cake pan with oil or cooking spray and line the bottom with a circle of parchment paper Cook sugar and butter together over high heat in a small sauce-pan, stirring constantly with a wooden spoon to get a golden caramel Pour the caramel into the cake pan immediately and spread it evenly with the back of a spoon or by tilting the pan, over the entire bottom, it will harden a bit Scatter oregano leaves and rosemary over the caramel Arrange potato slices very closely together on the caramel lined bottom of pan Press tomatoes, then onions, and artichoke hearts gently into the gaps and over the top of the potatoes Sprinkle with salt and pepper Spread crumbled feta evenly over vegetables and press down Roll out the puff pastry until it is about ⅛ inch thick Lay the pastry over the tart filling and trim with scissors or a knife to make a circle that is one inch bigger than the 9 inch pan Tuck the edges down around vegetables inside the pan Increase heat to 400ºF Bake for 25 minutes, turn the oven down to 350º and cook for another 10-15 minutes until pastry is golden brown Remove from oven and let stand for 2 minutes to let set a bit Hold inverted plate over top of baking pan and quickly flip both plate and pan together Lift off the baking pan Serve warm or at room temperature |
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Number Of
Servings: |
Number Of
Servings:6-8 |
Preparation
Time: |
Preparation
Time:1 hour |
Personal
Notes: |
Personal
Notes: This tatin can be served paired with a fresh garden salad as a great summer lunch or you can have it at dinner as an impressive side dish
yet another recipe stolen from my good friend Maureen
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