Today, I am offering you a potato tarte tatin recipe that may surprise you. It is not necessarily potatoes that we think of to make a savory tatin. However, this tatin was a real favorite when I made it this summer. We enjoyed it so much that I promised myself to do it again very soon. That’s what I did this weekend. It’s still so good!
For this recipe, I also add onions, more classic in tatin. The whole thing is superbly caramelized thanks to my great trick, which I have already used for this shallot tatin. I use vergeoise. It’s just awesome. The result is truly magical. And without having to make a real caramel. I won’t be able to make savory tatins any other way. For a dark result, use dark vergeoise. Here, I wanted to keep the color of the potatoes, and to have a lighter taste. So I chose the clear one. Both are normally found in all hypers.
Potato tart tatin:
700g early potatoes or baby potatoes
2 large onions
3 tbsp blond vergeoise
2 tbsp balsamic vinegar
1 puff pastry
Cook the potatoes with their skins in a large saucepan of boiling salted water for about 15 minutes.
Meanwhile, melt 25 g of butter and brown the sliced onions.
When they begin to brown, lower the heat and cook for about 15 minutes. Add a trickle of water from time to time to prevent them from burning. Stir regularly.
In a skillet that goes in the oven, or a dish, melt the remaining butter and add the vergeoise and the vinegar. To mix together.
Cut the cooked potatoes into pieces about 2 cm thick, and spread them over the melted sugar. Season.
Add thyme and cover with cooked onions.
Cover with the dough.
Tuck in the edges and make a small hole.
Turn the hot pie out onto a plate, turning the pan over. Be careful not to burn yourself.
To finish: this summer, I used Délicatesse potatoes. The season is now over.
This weekend, I used pellets. It was perfect.
Rather than purchased puff pastry, you can of course use homemade shortcrust pastry.
Sprockets are not required. I admit that I put it everywhere in summer. You can also add nuts.
For this kind of preparation, I always use my cast iron skillet. It is not a brand, but it has satisfied me for several years now.
You can find other recipe ideas with vergeoise here.
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