BALSAMIC POTATO, SHALLOT, SAGE AND GARLIC TARTE TATIN
PREP TIME – 15 MINUTES
COOKING TIME: 1 HOUR
SERVES: 6 – 8
600g Spud Lite baby potatoes
1 ½ tablespoons olive oil
25g unsalted butter
4 cloves garlic, peeled and sliced
1/3 cup sage leaves
1 ½ tablespoons caster sugar
1 ½ tablespoons balsamic vinegar
300g pink shallots, peeled*
50g semi-dried tomatoes, chopped
½ cup (100g) goats feta, crumbled
375g All butter puff pastry (eg. Careme), thawed
Balsamic glaze, to drizzle
Preheat oven to 200°C (180°C fan-forced).
Place potatoes in a steamer basket over boiling water, cover and cook until tender. Remove from heat and allow to cool completely. Slice 5mm off the top of each potato, to create a flat base.
In a 24cm deep sided cast iron or oven proof frying pan, heat oil and butter together over a medium heat. Add whole shallots and fry for 5 minutes or until golden. Remove from pan with a slotted spoon and set aside until required.
Add garlic and sage to the same pan and cook for 3 minutes or until garlic is golden and sage leaves are crispy. Remove garlic and sage from pan using a slotted spoon and set aside until required.
Add sugar to pan and return to heat, stirring until sugar dissolves. Carefully add balsamic vinegar, as mixture might spit and remove from heat.
Place cooked potatoes cut side down into caramelised vinegar, interspersing shallots amongst them. Spread half the reserved garlic and sage, chopped tomatoes and 50g crumbled feta over the top.
Cut a 26cm pastry round to cover potatoes, tucking the edges in down the sides. Using a skewer, prick the pastry to create air holes, allowing steam to escape whilst cooking.
Place pan in preheated oven and cook for 40 minutes or until pastry is golden. Remove pan from oven and carefully place a flat plate over the pan and using oven mitts quickly invert tarte tatin onto the plate. It’s important the tarte tatin does not cool in the pan, as the topping will stick to the pan.
To serve either hot or cold, drizzle over balsamic glaze, sprinkle remaining fried garlic, sage leaves and crumbled feta over the top. Serve tarte tatin with a green salad.
YOU MIGHT ALSO LIKE…
Potato, Chicken, Bacon and Leek Pie PREP TIME: 45 min COOKING TIME: 1 hour 10 mins SERVES: 4 INGREDIENTS 1 pinch saffron with ¼ cup water200g Spud Lite baby potatoes, diced2 tablespoons olive oil400g chicken thigh, diced into 1cm cubes100g smoky bacon, diced1 large...
Marbella Chicken Served with Mash Potato PREP TIME: 15 min + marinating time COOKING TIME: 1 hour SERVES: 4 - 6 INGREDIENTS8 chicken chops (skin on bone in thigh)2 tablespoons olive oil 3 cloves garlic, crushed¼ cup baby capers in brine½ cup green pitted olives,...
Leek, Potato, Pea amd Watercress Soup PREP TIME: 25 min COOKING TIME: 35 mins SERVES: 6-8 INGREDIENTS2 tablespoons olive oil2 large leeks, white parts thinly sliced2 cloves garlic, crushed1 stick celery, finely diced1 large carrot, peeled and finely diced1 kg Spud...
Virginia SA 5120
(08) 8380 9096