fbpx

BALSAMIC POTATO, SHALLOT, SAGE AND GARLIC TARTE TATIN

PREP TIME – 15 MINUTES

COOKING TIME: 1 HOUR

SERVES: 6 – 8

INGREDIENTS

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
Thyme sprigs
300g pink shallots, peeled*
50g semi-dried tomatoes, chopped
½ cup (100g) goats feta, crumbled
375g All butter puff pastry (eg. Careme), thawed

To serve:

Balsamic glaze, to drizzle

METHOD

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 Okonomiyaki

Potato Okonomiyaki

Potato Okonomiyaki PREP TIME: 15 min COOKING TIME: 30 min SERVES: 4 INGREDIENTS2 extra-large eggs, lightly beaten½ cup (125ml) fish stock2 teaspoons soy sauce2 teaspoons mirin1 tsp finely grated ginger 1 cup (150g) plain self-raising flour, sifted2 ½ tablespoons...

Potato Gnocchi with Sausage Ragu

Potato Gnocchi with Sausage Ragu

Potato Gnocchi with Sausage Ragu PREP TIME: 25 min COOKING TIME: 1 hour and 15 minutes SERVES: 4 - 6 INGREDIENTSGnocchi1 kg Spud Lite potatoes1/3 cup (25g) finely grated parmesan2 egg yolks, lightly beaten½ teaspoon baking powderSalt flakes and freshly ground black...

Parmesan Garlic and Herb Roast Potatoes

Parmesan Garlic and Herb Roast Potatoes

Parmesan Garlic and Herb Roast Potatoes PREP TIME: 10 min COOKING TIME: 30 min SERVES: 4 - 6 INGREDIENTS750g Spud Lite baby potatoes, halved2 tablespoons olive oil2 cloves garlic, crushed 1 tablespoon oregano leaves, chopped1 tablespoon thyme leaves2 teaspoon rosemary...

CONTACT

Spudlite
Johns Rd,
Virginia SA 5120
(08) 8380 9096

PROUDLY SOUTH AUSTRALIAN

SUPPORTING

GET IN TOUCH

Want more Spud Recipes? Join the Spud Team for access to our delicious recipes and exclusive deals!