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Rosemary,Potato,and Artichoke Tatin Recipe

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This recipe for Rosemary,Potato,and Artichoke Tatin, by , is from DAD's GOOD EATS , one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!

Janice Unwin


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

preheat oven to 300F
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 400F
Bake for 25 minutes, turn the oven down to 350 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

Number Of Servings:
Number Of Servings:
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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