Potato, Goat Cheese And Caramelized Onion Tatin
Updated September 28, 2015
- Total Time
- About 2 hours 15 minutes
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Ingredients
THE TATIN
3 tablespoons unsalted butter
1 tablespoon vegetable oil
2 medium onions, peeled and very thinly sliced
1 teaspoon ground cumin
1 pound baking potatoes, peeled and cut across into ⅛-inch-thick slices
1 teaspoon salt
Freshly ground pepper to taste
4 ounces soft, mild goat cheese, like Montrachet, crumbled
1 sheet frozen puff pastry, thawed
THE SAUCE
2 tablespoons plus 2 teaspoons unsalted butter
1 cup sliced mushrooms
¼ cup chopped shallots
2 cloves garlic, peeled and minced
1 sprig fresh thyme
⅛ teaspoon dried tarragon
⅛ teaspoon dried basil
¼ cup Madeira
¼ cup dry red wine
1 cup vegetable broth
Nutritional analysis per serving (4 servings)
34 grams carbs; 56 milligrams cholesterol; 438 calories; 10 grams monosaturated fat; 2 grams polyunsaturated fat; 15 grams saturated fat; 29 grams fat; 3 grams fiber; 751 milligrams sodium; 10 grams protein; 5 grams sugar
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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Preparation
- Step 1
To make the tatin, preheat oven to 350 degrees. Butter a 9-inch round gratin dish. Melt 2 tablespoons of the butter and 1 tablespoon of the oil in a large, heavy skillet over medium heat. Add the onions and cumin and cook until golden brown and soft, stirring from time to time, about 4 minutes. Transfer to a bowl. Melt 1 tablespoon butter in the skillet, add the potatoes and toss to coat. Season with 1 teaspoon salt and pepper. Layer the potatoes in the prepared dish. Bake until tender, about 40 minutes. Set aside for 15 minutes.
- Step 2
Top the potatoes with the goat cheese and then the onion mixture. Place the pastry on a work surface and press out the seams. Cut out a 9-inch circle and pierce it all over with a fork. Place the pastry over the cheese.
- Step 3
Meanwhile, to make the sauce, melt 2 teaspoons of the butter in a medium saucepan over medium heat. Refrigerate the remaining 2 tablespoons butter. Add the mushrooms, shallots, garlic, thyme, tarragon and basil and cook until softened, about 5 minutes. Add the Madeira and dry red wine and simmer until reduced by half, about 6 minutes. Add the broth and simmer until reduced to ¾ cup, about 20 minutes.
- Step 4
Increase oven heat to 400 degrees. Bake the tatin until the pastry is brown, about 25 minutes. Meanwhile, bring the sauce to a simmer. Cut the butter into small pieces. Remove the pan from the heat and gradually whisk in the butter pieces. Remove the thyme sprig.
- Step 5
To serve, run a small knife around the edge of the tatin to loosen. Invert onto a plate and cut into 4 wedges. Place 1 wedge on each of 4 plates and spoon some of the sauce around each one. Serve immediately.
Private Notes