Is this the recipe you’re looking for?
It’s one of over 1 million recipes indexed on Eat Your Books.

If this recipe is available online - click on the link “View complete recipe” below. But remember to come back and add this recipe to your Bookshelf.

If there’s no link, it does mean you have to own the book or magazine to see the complete recipe.

Become an Eat Your Books member and you can create your own searchable index of all your recipes in your cookbooks, magazines, online and clippings.

Surprise Tatin from Plenty (page 22) by Yotam Ottolenghi

  • goat cheese
  • onions
  • dried oregano
  • cherry tomatoes
  • puff pastry
  • baby potatoes

Where’s the full recipe - why can I only see the ingredients?

Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • eliza on February 11, 2018

    Quite good and very easy to make. I used a combo of potatoes and eggplant in mine along with the tomatoes, onions and cheese. I had to reduce the amount of cheese substantially since about 30 g was all I had. I imagine it would be very rich with all the cheese, but we found the reduced amount to be enough. Mine turned out of the pan perfectly, much to my surprise! I did find the sweetness to be a bit too pronounced for me so would probably reduce the sugar in future.

  • Alro9 on April 21, 2014

    Very good, different take on tart tatin. I have previously tried Beet and onion versions as savoury versions of the usual apple, but this was better, mellow flavoured and delicious. I used a soft goats cheese because it was what I happened to have in the fridge and served it with a broccoli, courgette and raddish salad with a tahini dressing.

  • Rutabaga on March 30, 2014

    Wow! This was tasty, and easier that I thought it would be, due to the upside-down way of putting it together so that the tart bakes with the pastry on top. You can also prepare it in advance, then pop it in the oven when ready, making it a great dinner party option. I wouldn't make it too often, only because it also happens to be very rich.

  • cadfael on March 04, 2014

    Beautiful presentation! I substituted half old cheddar for half the goat cheese because my hubby doesn't care for an overly strong goat cheese flavour. But it wasn't strong and next time I will use the entire amount Tasty

You must Create an Account or Sign In to add a note to this book.

Reviews about this recipe

This recipe does not currently have any reviews.