Tarte Tatin Surprise to Ottolenghi
On Sunday I did it: I baked a tart. And not just any, but the one from Yotam Ottolenghi with the fantastic name "Tarte Tatin Surprise". I think that's a very appropriate name for my first backproject for months (or years?). When cooking, there are such and such. I'm definitely not one of the folks with a pronounced sweet tooth, I'm more of the hearty faction. Therefore, the Tarte Surprise is the perfect experimental object for my new Rommel and myself for two reasons: 1. It's hearty. 2. If it were to become instant I would be truly surprised.
In fact, the recipe reads harder than it is in execution. The individual steps can be well coordinated and processed one after the other. In addition, no pronounced baking or cooking skills are required. So people, no false respect and get to the tart ...
Here's how it works:
While the tomatoes are in the oven, about 20 small potatoes wash and brush properly. Boil with peel in salted water for about 20 minutes.
1 large or 2-3 small onions peel and slice. Brown in 1 teaspoon oil in a pan over medium heat. Put aside. Peel off the leaves of 5 stems of oregano and set aside as well.
Shake off the cooked potatoes in cold water and pat dry. For each potato, cut off a little bit at the front and back, so that they are better in shape later. Then slice into 2cm slices.
Put 10 g of butter or margarine and 40 g of sugar in a small saucepan and bring to a boil over high heat. The sugar begins to bloom and eventually becomes brown caramel. Brush Tarteform with Oil and cover with Baking Paper . Then spread the caramel on it (note: it has the temperature of magma!). It does not matter if everything is not evenly covered - later in the oven, the caramel melts and spreads evenly.
Sprinkle the oregano leaves on the caramel. Then put the potatoes close together. Press the tomatoes into the spaces (a great feeling I could do all day!) And add the onions. Season generously with salt and pepper. Then Slice 200 g of goat hard cheese into slices.
1 packet of puff pastry (I had vegan wholegrain pastry) thawed. Lay the puff pastry slices overlapping on parchment or baking paper and roll out in a circular pattern. The whole thing did not turn out to be a perfect circle for me - I rolled it around until I had approached the size of the Tartform.Peel off the paper and put the edges of the dough in the mold.
From now on you can store the tart in the fridge for 24 hours before baking.
The Bake at 200 degrees 25 minutes in the oven . Then reduce the temperature to 180 degrees and bake in for 15 minutes until the dough is crispy and brown.
Take the shape out of the oven and put it in rest for a few minutes. Put a large plate upside down on the mold and turn over the shape and plate with a bold swing. Lift off the tart, peel off the baking paper and look with surprise at the perfect looking tart. That's why she really has her name ...
She tastes delicious with a green salad or a spicy goat cream cheese dip and has just been added to our regular diet.