Potato tatin is a tasty and hearty vegetable dish prepared with potatoes, onion and butter. Potatoes are thinly sliced and layered in a pie pan, then cooked over low heat with onion and butter to create a golden, crispy crust underneath and tender, melt-in-the-mouth flesh. interior.
Ingredients :
1 puff pastry
800g potatoes
15g butter
40g caster sugar
3 shallots
3 or 4 pieces of sun-dried tomatoes
60 g grated Emmental cheese
olive oil
dried oregano
salt and pepper
Preparation :
Peel potatoes.
Plunge the potatoes into a pan of cold salted water. Bake for about 20 minutes.
Remove from the heat and drain the potatoes. Let cool.
Peel and wash the shallots. Chop them finely. Dice the sun-dried tomatoes.
In a small skillet, sweat the shallots in a little olive oil and cook over low heat without browning. Add the sun-dried tomatoes and let confit for a few more minutes. Remove the mixture from the pan and set aside.
In the same skillet, brown the butter and sugar over high heat and stir with a wooden spoon until a caramel forms.
Quickly spread the caramel on a sheet of parchment paper that you have previously placed in the bottom of a mold about 22 cm in diameter, a springform pan, a pie pan or ideally a springform pan which will facilitate unmolding .
Sprinkle the caramel with dried oregano.
Cut the warm potatoes into thin slices using a knife.
Arrange the potato slices in the bottom of the pan.
Push the shallot and tomatoes into the gaps between the potatoes. Salt and pepper.
Sprinkle with grated Emmental cheese. Cut a disk of puff pastry 3 cm larger than the diameter of your mold.
Place it on the potatoes and insert the disc inside the mold with the help of the blade of a knife. Make a small hole in the middle of the dough to act as a chimney to prevent the dough from rising too much during baking.
Preheat the oven to 180°C. Place in the oven and cook for 30 to 35 minutes at 180°C until the pastry is golden brown.
Unmold your tatin by inverting it onto a serving plate. Serve hot.
