Surprise Tatin and Roast Vegetable Salad from Yotam Ottolenghi
November 10, 2010
The blog is upgraded so I can add more photos and I am now clearing space in my diary to cook and blog again!
I will be blogging the wedding task very soon but whilst I do that (I have a lots of beautiful photographs to go through) I though I would share some quick easy recipes…
This is something I made for friends last week, a very easy and impressive tart for your vegetarian buddies, I pinched this from the Guardian from Yotam Ottolenghi their ‘new vegetarian’ writer and I had my doubts about the caramel but it just sank into the tart and gave it a sweet edge which went so well with the cheese.
I only wished I had made two. It’s called ‘surprise’ because the scrummy goats cheese is hidden beneath the vegetables.
500g small potatoes; charlotte/new
150g cherry tomatoes
Salt and pepper
1 large red onion, peeled and sliced thinly
1 spring fresh oregano
150g goats cheese
1 puff pastry sheet
Preheat the oven to 130C then halve the tomatoes, put on a baking sheet, drizzle with oil, season and dry out in the oven for 45 minutes.
Chop off a bit off the top and bottom of each unskinned potato, and cut into two to three discs around 2cm thick, then boil until cooked (approx 10 minutes)
Sauté the onion in olive oil and a little salt for 10 minutes, until golden brown. Brush a 22cm cake tin with oil and line the base with baking parchment.
In a small pan cook the sugar and butter on a high flame, stirring with a wooden spoon, until you get a semi-dark caramel. Pour carefully into the cake tin and spread out over the bottom. Scatter oregano on top.
Stand the potatoes close together in the bottom of the tin. Press onions and tomatoes into the gaps, season well and cover with goats’ cheese.
Cut a puff pastry disc 3cm larger in diameter than the tin. Place over the cheese and gently tuck the excess around the potatoes. At this stage, you can chill the tart for up to 24 hours.
Bake in a preheated oven 200C for 25 minutes, then at 180C for another 15 minutes. Place a reversed plate on top of the tin and carefully but briskly turn out.
I served this with a root vegetable salad with a dressing also from a recipe by Yotam Ottolenghi;
Roast chopped parsnips, sweet potatoes, red onions (quartered) and 1 garlic bulb (halved) in the oven for 45 minutes… start with the parsnips, garlic and red onion for 15 minutes then add the sweet potatoes for the reminder… drizzle with olive oil, and generous swizzles of salt and pepper…
I served with a dressing of lemon juice, oil, Dijon mustard chopped capers then scattered toasted sesame seeds on top… fresh and wintery at the same time… YUM!
This is a great easy vegetarian menu for friends… no effort and most can be prepared in advance!