When I saw this month's IHCC mystery box (MB) challenge ingredients, the baby potatoes and caramel in particular, I immediately knew what I would make. Yes, that's right, potatoes and caramel, two of the ingredients featured in Yotam Ottolenghi's Surprise Tatin from his book Plenty. It was one of the first recipes I tried when I received the book in 2011 and it made me an instant fan of this chef who takes familiar ingredients but uses them creatively, transforming them into something spectacular along the way.
Tarte tatin is a
French upside-down tart traditionally made with caramelized
apples. This version, flavoured with
fresh oregano (a third MB ingredient) comprised layers of baby potatoes
baked in a slick of caramel, roasted cherry tomatoes (a fourth MB ingredient),
caramelized onions, and zingy goats cheese (a fifth MB ingredient) all
nestled in a crisp puff pastry shell.
It was delicious hot or at room temperature, with the sweet balanced by the tangy. I definitely won't let another four years go by before I make it again.
The MB ingredients I didn't use were corn, tortillas, skirt/flank steak, heavy cream and pumpkin seeds. Visit here to see what the other group members made with them.