This warming, yummy, filling tatin is perfect for chilly Christmas nights!
A green salad is all you need to serve with this. You can use commercial sun-blush tomatoes in oil to save time making the oven-dried tomatoes.
200g cherry tomatoes
2 tbsp olive oil, plus extra for drizzling
500g baby potatoes (skin on)
1 large onion, thinly sliced
3 oregano sprigs
150g hard goat’s cheese, sliced
1 puff pastry sheet, rolled thinly
Salt and black pepper
1. Preheat the oven to gas mark 1/130°C/250°F. Halve the tomatoes and place skin-side down on a baking sheet. Drizzle with olive oil and sprinkle with salt and pepper. Place in the oven to roast for 45 minutes.
2. Meanwhile, cook the potatoes in boiling salted water for 25 minutes. Drain and leave to cool. Trim the top and bottom of each potato, then cut into 2cm-thick discs.
3. Sauté the onion with the oil and some salt for about 10 minutes, or until golden brown.
4. Brush a 22cm round 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 into the cake tin and tilt it to spread the caramel evenly over the bottom. Pick the oregano leaves, tear and scatter on top.
5. Lay the potato slices close together, cut side-down, on the bottom of the tin. Gently press 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 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. (At this stage you can chill the tart for up to 24 hours.)
6. Preheat the oven to gas mark 6/200°C/400°F. Bake the tart for 25 minutes, then reduce the temperature to gas mark 4/ 180°C/ 350°F and continue baking for 15 minutes, or until the pastry is thoroughly cooked. Remove from the oven and allow it to settle for 2 minutes only. Hold an inverted plate firmly on the top of the tin and carefully but briskly turn them over together, then lift off the tin. Serve hot.
Recipe from Plenty by Yotam Ottolenghi (£25, Ebury Press)