This recipe from Plenty caught my eye quite early on. I decided to start the preparation the night before as there was no way I wanted to spend over an hour cooking after work!
First I dried out the cherry tomatoes in the oven for 45 minutes with oil drizzled over and seasoned seasoning. Meanwhile the potatoes boiled in salt water for 25 minutes before being drained and dried out. Then I chopped and fried the onion until golden brown. Here, all the ingredients were ready for assembling.
Next I made the caramel with sugar and butter boiled in the pan. I left this a bit too long whilst lining the tin and it began to solidify again. Note to self, re-heating caramel makes it go gritty. This was spread onto the base of the cake tin lining, followed by parsley leaves, the potatoes cut into 2cm discs, then the fried onions and cherry tomatoes pressed down into the gaps. Slices of goats cheese went on top and finally a circle of puff pastry slightly wider than the tin so the edges can be pressed down the sides and around the filling.
This is where I left it for the night. Admittedly I forgot to cover it so the pastry was a little dry on top this morning, and some of the onion juice was leaking out the bottom. Gross.
I baked the tart on high for 25 minutes, followed by 15 minutes on a lower heat. In the meantime I made a small salad to have with it. Once cooked and a lovely golden brown colour it was ready to eat and smelt amazing.
Finally came the tricky part: turning it upside down! A plate went on top and a quick twist and it popped out the bottom. It only started to fall a part a little bit.
Looks yummy ;)
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