Рецепт Savory Pies- Sweet Potato Tart Tatin
Sweet Potato Tart Tatin. Now why didn't I think of that? Well I did. Sorta. So I'm sorta a genius. I sorta suppose.
You see I thought of something sorta similar to this last month. Only I called it a gratin, sorta. An upside-down sweet potato gratin with tomatoes and caramelized onions. It was a gratin because it was baked with goat cheese and sprinkled with breadcrumbs. But inverting it on the plate before serving made it like a tatin. Sorta.
But I didn't see that until I got some comments that opened my eyes. Comments like these. Sorta.
"Your inversion reminds me of a tart tatin, and I think you were smart to hold the breadcrumbs for passing at the table. Sounds delicious!" Oui, Chef
"You have melded a gratin with a tatin and made something altogether unique!" Sylvie @ GITK
So now I am doing a week long series of Savory Pies. It didn't take a genius to figure I could convert my gratin into a tatin. But it did take a coupla geniuses to help me perfect it. Sorta.
Sweet Potato Tart Tatin
- 1 sheet all-butter store-bought puff pastry, thawed
- 3 T real maple syrup
- 1 T unsalted butter, thinly sliced
- 1 t fresh thyme leaves
- 1 1/2 lb sweet potatoes (try to buy potatoes of relatively even width and few bulges), peeled, ends removed, and sliced into 1/8" rounds
- 1 pn each kosher salt, freshly cracked black pepper
- 1 egg yolk
- 1 t whole milk
Heat the oven to 375 degrees. Line a baking sheet with parchment paper. Place the puff pastry sheet on your work surface and cut out a 10-inch circle. Set the circle onto the prepared baking sheet. Prick the pastry all over with a fork and refrigerate.
Pour the maple syrup into a cold 10-inch cast iron skillet. Scatter the butter slices here and there over the maple syrup followed by the thyme leaves.
Starting in the center, arrange the thinly sliced sweet potato rounds in a couple layers of overlapping concentric circles right on top of the syrup, butter and thyme. You should get 2 to 3 layers. Season with salt and pepper.
Get the cold raw pastry dough from the refrigerator. Carefully lay the dough on top of the sliced sweet potatoes.Tuck the edges in all around the skillet, creating a snug fit. Brush the exposed dough with egg wash.
Bake until the edges are deep amber and the pastry is puffed and golden, 40 to 45 minutes. Remove from the oven and cool for 10 minutes.
When ready to serve, set a serving plate that's larger than the skillet upside down on top of the skillet. Using oven mitts or thick kitchen towels in both hands, hold the plate and skillet firmly together in front of you. Quickly invert both the plate and the skillet in one confident motion, letting the tart fall onto the plate. The plate will now be on the bottom and the skillet will be upside down on top. Carefully remove the skillet allowing the tart to settle in one piece onto the serving plate. Be careful as the syrup will be hot. A few potato slices may stick to the bottom; simply remove them with a spatula and replace them on top of the finished tart.
The end result will be like a traditional tart with the crust on the bottom and the potatoes on the top. Slice into 8 wedges and serve warm.
SERIOUS FUN FOOD
Greg Henry
Sippity Sup