Potato, Goat Cheese And Caramelized Onion Tatin

Name: Potato, Goat Cheese And Caramelized Onion Tatin
Total time: 2 h 15 min
Yield: 4 servings
Cuisine: french
Ingredients: 3 tablespoons unsalted butter; 1 tablespoon vegetable oil; 2 medium onions, peeled and very thinly sliced; 1 teaspoon ground cumin; 1 pound baking potatoes, peeled and cut across into 1/8-inch-thick slices; 1 teaspoon salt; Freshly ground pepper to taste; 4 ounces soft, mild goat cheese, like Montrachet, crumbled; 1 sheet frozen puff pastry, thawed; 2 tablespoons plus 2 teaspoons unsalted butter; 1 cup sliced mushrooms; 1/4 cup chopped shallots; 2 cloves garlic, peeled and minced; 1 sprig fresh thyme; 1/8 teaspoon dried tarragon; 1/8 teaspoon dried basil; 1/4 cup Madeira; 1/4 cup dry red wine; 1 cup vegetable broth

By Molly O'Neill

Total Time: About 2 hours 15 minutes
Rating: 4(10)
Comments: Read comments

Featured in: FOOD; CHANGING OF THE GARDEN

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Ingredients

Yield:4 servings

The Tatin

3tablespoons unsalted butter
1tablespoon vegetable oil
2medium onions, peeled and very thinly sliced
1teaspoon ground cumin
1pound baking potatoes, peeled and cut across into ⅛-inch-thick slices
1teaspoon salt
Freshly ground pepper to taste
4ounces soft, mild goat cheese, like Montrachet, crumbled
1sheet frozen puff pastry, thawed

The Sauce

2tablespoons plus 2 teaspoons unsalted butter
1cup sliced mushrooms
¼cup chopped shallots
2cloves garlic, peeled and minced
1sprig fresh thyme
⅛teaspoon dried tarragon
⅛teaspoon dried basil
¼cup Madeira
¼cup dry red wine
1cup vegetable broth

Ingredient Substitution Guide

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Preparation

Step 1
To make the tatin, preheat oven to 350 degrees. Butter a 9-inch round gratin dish. Melt 2 tablespoons of the butter and 1 tablespoon of the oil in a large, heavy skillet over medium heat. Add the onions and cumin and cook until golden brown and soft, stirring from time to time, about 4 minutes. Transfer to a bowl. Melt 1 tablespoon butter in the skillet, add the potatoes and toss to coat. Season with 1 teaspoon salt and pepper. Layer the potatoes in the prepared dish. Bake until tender, about 40 minutes. Set aside for 15 minutes.
Step 2
Top the potatoes with the goat cheese and then the onion mixture. Place the pastry on a work surface and press out the seams. Cut out a 9-inch circle and pierce it all over with a fork. Place the pastry over the cheese.
Step 3
Meanwhile, to make the sauce, melt 2 teaspoons of the butter in a medium saucepan over medium heat. Refrigerate the remaining 2 tablespoons butter. Add the mushrooms, shallots, garlic, thyme, tarragon and basil and cook until softened, about 5 minutes. Add the Madeira and dry red wine and simmer until reduced by half, about 6 minutes. Add the broth and simmer until reduced to ¾ cup, about 20 minutes.
Step 4
Increase oven heat to 400 degrees. Bake the tatin until the pastry is brown, about 25 minutes. Meanwhile, bring the sauce to a simmer. Cut the butter into small pieces. Remove the pan from the heat and gradually whisk in the butter pieces. Remove the thyme sprig.
Step 5
To serve, run a small knife around the edge of the tatin to loosen. Invert onto a plate and cut into 4 wedges. Place 1 wedge on each of 4 plates and spoon some of the sauce around each one. Serve immediately.