Caramelized Cherry Tomato, Potato, and Goat Cheese Tarte Tatin
A sweet and savory caramelized cherry tomato, potato, and goat cheese tarte tatin.
Yield: 4-6 servings
  • 1½ cups cherry tomatoes
  • 2 tbsp olive oil, plus more for drizzling
  • salt and black pepper, to taste
  • 1 lb small new potatoes
  • 1 large onion, thinly sliced
  • 3 tbsp sugar
  • 2 tsp butter
  • 3 oregano sprigs
  • 5 oz hard goat cheese, thinly sliced
  • 1 puff pastry sheet, rolled thin
  1. Heat oven to 300F.
  2. Cut the tomatoes in half and place them cut-side up on a parchment-lined baking sheet. Drizzle with olive oil and season with salt and black pepper. Place in the oven and roast for 45 minutes.
  3. Meanwhile, bring a pot of salted water to a boil. Once boiling, add the potatoes and cook for 25 minutes. Drain and cool slightly. Once cool enough to touch, trim a thin slice off the top and bottom of each potato and then cut into 1-inch thick slices.
  4. Heat 2 tbsp of the olive oil in a medium skillet. Saute the onion for 10 minutes. Season with salt and black pepper.
  5. Grease a 9-inch cake or springform pan. Line with parchment paper. Set aside.
  6. In a small pan, cook the sugar and butter together on high heat, stirring constantly, until amber. Pour into the prepared pan, tilting it around to spread it in an even layer on the bottom of the pan. Pick the oregano leaves from the sprigs and scatter over the caramel.
  7. Lay the potato slices on top of the caramel, cut-side down, in an even layer. Press the onion and tomatoes in-between the potato gaps. Season with salt and black pepper. Spread the goat cheese slices over the potato mixture. Cut a puff pastry disc that is 1-inch bigger than the pan. Lay the puff pastry over the filling and tuck the edges into the pan and around the potatoes.
  8. Heat oven to 400F. Place the cake pan on a parchment-lined baking sheet to catch any of the juices. Bake for 25 minutes. Reduce the oven heat to 350F. Bake for an additional 15 minutes, or until the puff pastry is cooked through. Remove from the oven. Let sit for 2 minutes, then invert onto a serving plate. Serve hot or warm.
Recipe from Ottolenghi Plenty
Recipe by Joanne Eats Well With Others at