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Potato Tarte Tatin | Savoury with Goat Cheese
(0)
50 min
Under an hour
Knuspr-Küche
Knusprig gebackene Kartoffel-Tarte-Tatin mit zart vorgegarten Kartoffeln, karamellisierten roten Zwiebeln, frischem Thymian und cremigem Ziegenkäse auf buttrigem Blätterteig. Ein raffinierter herzhafter Ofen-Klassiker für den Herbst.
Ingredients
Preparation method
Preparation
Preheat the oven to 200 °C top/bottom heat. Thoroughly wash the baby potatoes and precook them in boiling salted water for approx. 12 to 15 minutes until tender-crisp. Then drain, allow steam to escape briefly, and slice in half lengthwise.
Peel the red onions and cut into wedges. Slice the goat cheese log into rounds approx. 1 cm thick. Strip the leaves from two thyme sprigs and set aside for the filling; reserve the remaining sprigs for garnish.
Caramelising & Layering
Melt the butter in an ovenproof frying pan or tart tin (approx. 26 cm in diameter). Stir in the honey and balsamic vinegar and simmer gently over medium heat for approx. 2 to 3 minutes until an aromatic syrup forms. Season with salt and freshly ground pepper, then stir in the stripped thyme leaves.
Chef's tip
For especially even cooking, choose mostly waxy baby potatoes and ensure the cut surfaces lie flat on the bottom of the pan.
A crisp autumnal lamb's lettuce salad with walnuts and a delicate mustard dressing makes a wonderful accompaniment.
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