In he last post I mentioned the potato tart as an experiment this week. I did actually make it, we did actually eat it and I liked it so much I have a second in the freezer. The original recipe in my cookbook says this serves four. If I actually cut the potatoes thick enough it would have made one pie, but I cut them a little thinner (1/2 inch instead of 1 inch) and so I got two pies out of it. Double the sugar and butter and pastry fit two pies, but everything else was the same amounts so here it goes.

1 1/2 cup cherry tomatoes
2 tablespoons olive oil (plus a little more for the tomatoes)
Salt and pepper
1 pound new potatoes (I used creamers and it worked fine)
1 onion (I only used 1/2 of an onion)
3 tablespoons sugar
2 teaspoons butter
3 sprigs oregano
5 oz aged goat cheese (I substituted a gruyere instead)
1sheet puffed pastry, rolled thin

Half the tomatoes, drizzle with olive oil and season with salt and pepper. Cook 45 minutes in a 275 oven.
Cook the potatoes (whole) in boiling water, about 20-25 minutes

The original recipe calls for cooking the onions down for about ten minutes in some oil. I totally missed this step, hence the way less onion. If you do cook down the onion you get a nice thick layer for the pie.

Here is the tricky part. Take a cake pan and lightly oil the bottom (9 in pan). Cut a circle of parchment or wax paper to fit the bottom and place inside the pan. In a small sauce pan heat the butter and sugar over high heat, stirring constantly until you get a dark caramel. I had to do this twice. The first time I burnt the caramel. The second time I took it off the heat at a medium color and kept stirring for a bit. Pour this into the prepared pan. I had trouble getting the caramel to spread. As soon as I poured it into the pan, it hardened. I did manage to spread it a little but not a ton. It worked anyway. Sprinkle with oregano leaves.

Cut the potatoes into 1 inch disks and place in a layer in the pan over the caramel. Gently press the tomatoes between he potatoes.

Add the onions.

Then add a layer of cheese. I just took my block and sliced thin slices until I had enough to make a single layer.

Cover the while thing with the rolled puffed pastry, pushing the ends down around the potatoes. Bake at 400 for 25 minutes then reduce the heat to 350 for another 15 minutes. I loosely covered mine with foil when I changed the heat as my pastry was nice and brown.

Let everything sit for about two minutes then quickly invert onto a plate.

If you actually use all of the ingredients in one pie. It will be enough for four people. I spread it over two pies (so double the caramel and pastry) so we had one for dinner one night and one is sitting in the freezer for another night.

Bob and I both really like this one. I thought it sounded like a perfect meal (maybe add a little salad next time) but he was skeptical. Bob did comment that he really, really liked it so he will not mind when I make it again. So far, Plenty is two for two recipes. This coming week I’m doing Brussels sprouts with tofu and a soba noodles with eggplant. One of these days I will get around to the garlic tart (it has three heads of garlic in it! Not cloves, heads.) I think it is safe to say this cookbook is a keeper. Great, flavorful vegetarian recipes that even meat eaters love. I am skipping over the mushroom section; still can’t eat those.

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