chilly. what’s in the pantry? let’s make dinner. searched on-line. paged through cookbooks. a potato onion tarte tatin recipe should be simple. made it this way. my way. not rocket science. had cast iron pans…potatoes, onions, 2 plum tomatoes & balsamic. wanted to top with puff pastry but didn’t have any. so it is what it is and no matter the name, it was darn tasty.
- 3 medium sweet onions, circle slices about 1/4″ thick
- 2 medium potatoes, circle slices about 1/4″ thick
- 2 stalks of rosemary or 1 teaspoon dried rosemary powder
- 2 plum tomatoes, sliced
- splash of balsamic
preheat the oven to 390
to add a bit of flavor, i seared the veggies before they went into the baking pan. start with 2 pans on the stove. one pan can be used to sear or crisp the veggies. i like my potatoes a bit toasted instead of “baked.” the second pan will need to be an oven ready pan and be prepared with 1 T of olive oil. once the veggies are quickly seared layer them in the oven ready pan. sprinkle each layer with a punch of salt, pepper and rosemary.
my layers… onions in first, tomatoes then potatoes. once the layers are complete sprinkle with 1 tablespoon of balsamic vinegar. i had a grapefruit infused white balsamic, it was perfect. if i had lemons i would have put a few layers in too.
cook, uncovered for 25 minutes. i let it rest about 10 minutes, covered, before i covered with a plate and inverted to remove it from the pan.