The tarte tatin (pronounced tart tah-TAN) is an upside-down tart, traditionally made with butter, sugar, apples and a pastry crust — but many creative cooks have found interesting ways to reinvent this classic French dish with vegetables instead of fruit, making what was once a sweet treat a savory indulgence. Here’s a recipe with potatoes, artichokes, and cheese. photos coco zordan
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Upside-Down Potato Pie – Tarte Tatin with Artichokes and Cheese
cakeThe Recipe
Servings
8
Prep time
30 min.
Cooking time
45 min.
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Ingredients
- 8′ round oven pan
1 pack puff pastry (or Pate Brisee’)
1 or 2 small boiled potatoes sliced
10-12 baby artichokes
3-4 Tbs. XV olive oil
1 clove of garlic
1/2 cup white wine
3.5 oz mix of grated cheeses (leerdammer,swiss,smoked scamorza,parmesan)
1/2 mozzarella (3-4 oz)
rosemary and chives (or 1 chopped or thinly sliced onion)
butter
Directions
Clean the artichokes, remove the external hard leaves and halve them. In a pan heat some olive oil and a clove of garlic on low/medium. remove the garlic add the artichokes, add the vine, salt and pepper,cover and let them simmer till soft (add some water if needed).
With some butter grease a steel pan that can go in the oven, add a sprinkling of rosemary, add the potatoes, trying to occupy all the space available, the onion (or chopped scallion) the artichokes, salt and pepper, and sprinkle a little ‘of dried herbs.
Remove from oven. Wait till the pan cools down a bit, cover with a cutting board and tilt the pie back to the pan.
Back into the oven till the potatoes get golden brown
Sprinkle the chopped mozzarella on the top and put it back in the oven at 425 F* for 10′ or broil Hi for 5’/7′ till it turns golden/brown. Serve warm.
