Saturday, September 6, 2014

Savory Sweet Potato Tart Tatin

This is a savory recipe for tart tatin taken from here. It involves layers of caramelized sweet potatoes combined with goat cheese in a puff pastry shell.

Sadly, this recipe cannot easily be made gluten free unless you have access to gluten free puff pastry. In some places this is readily available. In other places it doesn't exist.

The original recipe is garnished with tahini, but I didn't find that a good flavor combination with this, so up to you. 

Note: you will need an oven-safe skillet 26 cms/10 inches in diameter.

Savory Sweet Potato Tart Tatin

Ingredients (for a 26 cm/10 inch tart): 

- 500 grams/ 1 lb puff pastry.
-  3-4 medium sweet potatoes (or 2 large), peeled and thinly sliced. [You should have about 500 grams/1 lb after peeling]. 
- 1 "log" (approximately 200 grams/7 oz) of fresh goat's cheese, thinly sliced.

For the Caramel:
- 1/2 cup sugar 
- 1/4 cup boiling water
- 2 tbsp olive oil 
- 1 tsp salt
- 1 tsp ground black pepper

1. In a 26 cm/10 inch oven safe skillet, prepare the caramel. Place the sugar in the skillet on a medium heat and melt the sugar to a dark caramel. Do not stir with a spoon. Instead, gently swirl the skillet around to stir. When the sugar is melted and fairly dark, add the boiling water 1 tbsp at time, swirling the skillet constantly. Add the olive oil, salt and pepper. Again, stir by swirling, not with a spoon, or the caramel will seize up. 

2. Preheat oven to 200 c/400 f. Put the sweet potato slices in a large bowl and add the caramel, tossing them together so that the potatoes are coated. In the same oven safe skillet, arrange the potatoes like roof tiles to cover the skillet, drizzle with a few tbsp of the leftover caramel. Put the potatoes in the hot oven and roast for 10 minutes. 

3. Remove the skillet from the oven and place the goat cheese slices on top of the sweet potatoes. Roll out the puff pastry to a round/square about 1 inch/2 cm larger than the skillet. Carefully cover the skillet with the pastry, tuck in the pastry sides to form a tart shell, and prick with a fork all over to make holes for steam. Return the tart to the oven and bake for about 35 minutes, until the pastry is golden-brown and cooked through. 

4. Remove from the oven and allow to rest for 10 minutes. Take a large serving plate and place it upside down on the pastry, then carefully flip the pan and plate, and then remove the pan, so that the tart is on the plate, pastry down. Serve warm.

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