Savoury tart tatin
Serves 6 – 8
250g cherry tomatoes
500g baby potatoes, with skin
1 red onion, finely sliced
2 tbsp olive oil
150g goats cheese
1 pkt puff pastry
salt & pepper
Preheat the oven to 130C.
Halve the tomatoes and place them skin side down on a baking tray, drizzle with olive oil and sprinkle with salt and pepper. Place in the oven to dry for 35 minutes.
Cook the potatoes in boiling salted water until tender, drain and cool. Top and tail the potatoes, cut into 2cm thick disks.
In a frying pan, sauté the red onion over a medium heat for 10 minutes, set aside.
Brush a round cake tin with olive oil, line the bottom with parchment paper.
In a small saucepan cook the butter and sugar over a high heat, stirring constantly with a wooden spoon until you have a caramel colour. Pour the caramel into the cake tin and spread evenly over the base.
Lay the potato slices in the bottom the pan, keeping them close together. Place the onion and tomatoes in-between each of the potato gaps, sprinkle with salt and pepper.
Cut the goats cheese into thick slices and place evenly over the potatoes. Lay the pastry lid on top of the tart filling and gently tuck in the sides.
Preheat the oven to 180C, bake for 40 minutes or until the pastry is golden. Remove from the oven and let cool 2 minutes, then hold an inverted plate firmly on top and flip the tart onto the plate. Sprinkle with fresh dill, salt and pepper and serve with a green salad.