Shallot, potato and goat cheese tatin
This entry was posted on March 5, 2008.
If you choose to serve this as a starter at a dinner party, alongside a fresh herb salad, you are guaranteed to impress your partner. It looks more complicated to make than it actually is and it is spectacularly delicious. Serves 2 4 baby potatoes (140g) 4 small shallots (100g) 40g caster sugar 10g butter 2 sprigs of fresh thyme 60g goat cheese, sliced Puff pastry sheet, rolled thinly Olive oil Salt and black pepper Have ready 2 shallow individual tins or pans, roughly 10cm in diameter and 2cm deep, brushed with olive oil. Boil the potatoes in salted water for 25 minutes. Lift them out of the water and let cool. Chop a bit of the top and bottom of each potato. Then cut horizontally into halves. Peel the shallots and cook in the same water for 10 minutes. Remove from the water and allow to cool down. Preheat the oven to 200°C. In a small pan cook the sugar and butter on a high flame, stirring constantly with a wooden spoon. Keep on until you get a semi-dark caramel. Pour the caramel carefully, dividing it into the oiled tins and allow to spread on the bottom. Pick the thyme leaves and scatter on the caramel. Stand the potatoes close together on the bottom of the tin. Gently press shallots between the potatoes. Sprinkle salt and pepper generously. Cover with goat cheese. Cut a puff pastry disc that is 3cm larger in diameter than the tin. Place on the cheese and gently tuck the excess pastry around the potatoes. At this stage you can chill the tarts for up to 24 hours. To bake, place the tarts on a large oven tray and put in the preheated oven for 15 minutes. Continue for another 5 minutes at 180°C. Poke gently inside the pastry to check that it is totally cooked. You might need to leave it there a few minutes longer. Remove the tarts from the oven. Place a reversed plate on top of the tins and carefully but briskly turn over. Remove the tin and serve warm.