The French Tatin sisters accidentally baked an apple pie upside down. A flop? No. A wonderful result, the tarte tatin. A layer of caramel with a filling in a cake dish, a piece of dough on top and you have a result that’s delicious.
Potato dish, serves 4. Preparation time: approx. 20 minutes
(plus 30 minutes in the oven).
• 400 grams of baby potatoes in the skin (pre-cooked baby potatoes is also possible)
• 4 slices of savoury pie dough
• 4 spring onions
• 2 tablespoons of olive oil
• 1 tablespoon of butter + butter for greasing
• 2 heaped table spoons of light-brown caster sugar
• 3 thin slices of lemon
• 100 grams of smoked chicken breast slices
• 100 grams of sliced cumin cheese
• Coarsely ground salt and pepper
• Extra: earthenware cake dish Ø 26 cm, baking paper
Preheat oven to 200°C. Thaw the pie dough.
Halve the potatoes and boil them in salted water (except if using pre-cooked potatoes). Allow to drain and dry out well. In the meantime, clean the spring onions and cut into 3 cm pieces. Heat the olive oil in a frying pan. Fry the new potatoes on a medium heat for 7 minutes while stirring until golden brown.
Grease the bottom of the cake dish liberally with butter. Put a cut-to-size piece of baking paper on the bottom. Heat 1 tablespoon of butter in a thick-bottomed saucepan. Add the sugar and heat over medium heat until the sugar begins to colour. Distribute over the baking paper in the cake dish. Place the potato halves on top, with the cut surface down. Put the pieces of spring onion and halved lemon slices in between. Divide the strips of chicken over it. Put the slices of cumin cheese on top. Sprinkle liberally with salt and pepper. Cover with the pie dough and press the edges down well between the potatoes and the dish.
Bake the pie for 30 minutes at 200°C. Allow to cool for 5 minutes and turn the tarte tatin out onto an attractive, big, flat dish.
Tip: Especially for Easter, you can garnish the dish with unsprayed (!) edible flowers.
Ingrid van den Arend, Cook it!
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