This potato goat cheese tart has you dirtying half a dozen pots and pans, gives you a mild panic attack midway through, but is worth every second you spent putting it together. You will be in awe that you crafted such a gorgeous and tasty dinner. I know I was.
Potato and Goat Cheese Tart
1 1/2 cups cherry tomatoes (I used grape)
2 tbsp olive oil, plus a bit more for drizzling over tomatoes
salt and pepper
1 lb new potatoes
1 onion, thinly sliced
3 tbsp sugar
2 tsp butter
3 oregano sprigs (I used dried oregano)
5 oz goat cheese
1 puff pastry sheet
1. Preheat oven to 275. Halve the tomatoes and place on a sheet pan. Drizzle with olive oil and season with salt and pepper. Let dry in oven for about 45 minutes.
2. Boil potatoes in salted water for about 25 minutes. Drain and let cool. Trim off the rounded tops and bottoms of the potatoes and slice any larger ones so they are all about 1 inch thick.
3. Saute the onion with the oil and some salt for about 10 minutes, until golden brown.
Ok, now all the vegetables are done! On to assembly!
4, Preheat oven to 400. Brush a 9 inch cake pan with oil. Line the bottom with a circle of parchment paper.
5. In a small pan cook sugar and butter on high heat, stirring constantly, to get a semi-dark caramel. Pour the caramel into the cake pan and try your best to spread it around. This part was a disaster for me, but don't worry about spreading it perfectly. It will work out in the end.
6. Arrange potatoes cut side down in an even layer on top of the caramel. Mix tomatoes and onions and press that mixture in between your potatoes. Season with oregano, salt, and pepper. Glob goat cheese on top of vegetables as evenly as you can.
7. Lay pastry sheet on top of vegetables. Carefully tucking in the edges around the potatoes inside the pan. Cook 25 minutes then reduce temperature to 350 and cook 15 minutes longer.
8. Remove from oven and let sit for 2 minutes. Invert tart onto a plate. Serve hot or warm,
YES! I couldn't believe it when it came out of the pan. Incredible!