Surprise Tarte Tatin

This was really delicious. I've never had a sweet tarte tatin, let alone a savoury one so this was a new experience. The original recipe called for puff pastry, but I didn't have any and it's a little beyond my making skills so I whipped up a batch of shortcrust instead and it was still really tasty. The caramel goes really well with the potatoes and the sweetness of the tomatoes and onions.

Surprise Tatin (adapted from Plenty - Ottolenghi)
(Serves 4)

200g cherry tomatoes
2 tbsp olive oil, plus extra for drizzling
500g baby potatoes, skins on
1 large onion, thinly sliced
40g sugar
10g butter
3 oregano sprigs
150g soft goat's cheese, crumbled
1 short crust pastry sheet, rolled thinly

Preheat the oven to 120°C. Halve the tomatoes and place them skin-side down on a baking-sheet. Drizzle over some olive oil and sprinkle with salt and pepper. Place in the oven to dry for 45 mins.

Meanwhile, cook the potatoes in boiling salted water for 25 mins. Drain and let cool. Trim a bit off the top and bottom of each potato, then cut into 2cm thick discs.

Heat the oil in a frying pan and sauté the onion for 10 mins, or until golden brown.

Once you've prepared all the vegetables, brush a 22cm cake tin with oil and line the bottom with a circle of baking-parchment.

In a small pan cook the sugar and butter on a high heat, stirring constantly with a wooden spoon, to get a semi-dark caramel. Pour the caramel carefully into the cake tin and tilt it to spread the caramel evenly over the bottom.

Pick the oregano leaves, tear and scatter on the caramel. Lay the potato slices close together, cut-side down, on the bottom of the tin. Gently press the onion and tomatoes into the gaps and sprinkle generously with salt and pepper. Sprinkle the goat's cheese evenly over the potatoes.

Cut a puff-pastry disc that is 3cm larger in diameter than the tin. Lay the pastry lid over the tart filling and gently tuck the edges down around the potatoes inside the tin. (At this stage you can chill the tart for up to 24 hours.)

Preheat the oven to 200°C. Bake the tart for 25 minutes, then reduce the temperature to 180°C and continue baking for 15 minutes, or until the pastry is thoroughly cooked.

Remove from the oven and let settle for two minutes only. Hold an inverted plate firmly on top of the tin and carefully but briskly turn them over together, then lift off the tin. Serve the tart hot or warm.