This is a crowd-pleasing starter for a group of 4 or a filling entree for two with a fresh spring salad. The sweetness of the cherry tomatoes, the light layer of caramel, the bright and piquant qualities of the cheese, and the herbaceous quality of the sage make for a dynamic vegetarian dish.
What is a Tarte Tatin?
The tatin is named after the French Hotel Tatin, where their signature dish was an upside-down pastry in which the fruit or vegetables are caramelized in butter and sugar before the tart is baked. Serving it as its signature dish, is an upside-down pastry in which the fruit (usually apples) are caramelized in butter and sugar before the tart is baked. The presentation of the Tarte Tatin is stunning and really showcases the produce and ingredients. This is a savory take on a style of tatin that is normally sweet.
The Caramel Sauce
Be mindful when making the caramel sauce in this dish - I would go a little lighter on the color than instructed. Also, the juices from the vegetables will guarantee that the caramel sauce does not burn even though it will be brown when poured into the pan.
Recommended Wine Pairings
Buttery Chardonnay or Dry Riesling
- 1 1/2 cups cherry tomatoes
- 2 tbsp, plus extra for drizzling over the tomatoes and for the pan olive oil
- 1 lb new potatoes, skins on
- 1 lb large onion, thinly sliced
- 3 tsp sugar
- 1 tbsp butter
- 1/4 tsp salt
- 3 sage sprigs
- 3 oz fresh goat's cheese, sliced
- 3 oz Pecorino Romano (aged pecorino)
- 1 single sheet puff pastry
Yield: 6 slices
This tatin recipe has been adapted from Ottolenghi's Plenty Cookbook, which is complete with inspired vegetarian dishes. The variations on the recipe come down to the cheese and to the herbs. Instead of an aged goat cheese, we use a mix of fresh goat cheese and Pecorino Romano. Instead of hearty oregano, we use hearty sage.