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Warm Potato Tarte Tatin with Goat Cheese & Pecorino

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

Potato Tart from Ottolenghi


  • 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
1. Preheat the oven to 250°F. Half the tomatoes and place them skin-side down on a baking-sheet. Drizzle olive oil and sprinkle with salt and pepper. Place in the oven to dry for 45 minutes.
2. Meanwhile, cook the potatoes in boiling salted water for 25 minutes. Drain and let cool. Trim a bit off the top and bottom of each potato, then cut into 3/4" thick discs.
3. Sauté the onion with the oil and some salt for 10 minutes, or until golden brown.
4. Once you've prepared all the vegetables, brush a 8" cake tin with oil and line the bottom with a circle of baking-parchment.
5. In a small pan cook the sugar and butter on a high heat, stirring constantly with a wooden spoon, to get a semi-dark caramel. Pour the caramel carefully into the cake tin and tilt it to spread the caramel evenly over the bottom.
6. Pick the sage leaves, tear and scatter on the caramel. Lay the potato slices close together, cut-side down, on the bottom of the tin. Gently press the onion and tomatoes into the gaps and sprinkle with a dash of salt and pepper. Spread the slices of goat's cheese evenly over the potatoes.
7. Cut a puff-pastry disc that is 1" larger in diameter than the tin. Lay the pastry lid over the tart filling and gently tuck the edges down around the potatoes inside the tin. (At this stage you can chill the tart for up to 24 hours.)
8. Preheat the oven to 400F. Bake the tart for 25 minutes, then reduce the temperature to 350°F and continue baking for 15 minutes, or until the pastry is thoroughly cooked.
9. Remove from the oven and let settle for two minutes only. Hold an inverted plate firmly on top of the tin and carefully but briskly turn them over together, then lift off the tin. Serve the tarte hot or warm.

Prep time: 

Cook time: 

Total time: 

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.

potato tarte tatin

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