Surprise Tatin from Plenty (page 22) by Yotam Ottolenghi

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

  • MilduraSO on October 25, 2021

    Everyone should try this at least once. I was so impressed by how wonderful it tasted. It takes a while to cook but most of it is hands off. I put the onions on right after the tomatoes and cooked them low and slow. Besides that, I followed the recipe exactly. It pairs perfectly with a salad dressed with a sharp French vinaigrette.

  • DePollepel on August 27, 2021

    wonderful dish! can be made with colored potatoes and colored tomatoes as well

  • Ganga108 on August 18, 2021

    The style of Ottolenghi’s vegetarian dishes is layered flavours created by layered elements. No other recipe shows that as much as this dish. I have to admit that the pie is both tasty and visually amazing. We've made it many times, especially for Xmas. Wonderful and spectacular.

  • Laurag29 on December 19, 2020

    Added more tomatoes. This was so good. Sweet, earthy, onions, tomatoes, just brilliant. Make ahead friendly.

  • Shelmar on September 05, 2019

    Good.

  • 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

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