Potato tatin

Name: potato tatin
Cook time: 25 min
Total time: 75 min
Yield: 4
Ingredients: 500 g new potatoes; 3 el light brown caster sugar; 3 twig fresh thyme; 3 el sun ripened Taggia olives jar 180 g; 147,5 g semi sundried tomatoes jar of 295 g; 5 slice frozen butter butter puff pastry thawed, pack of 10 slices

Inverted potato pie with sundried tomatoes, olives, thyme and puff pastry.

3 el sun ripened Taggia olives jar 180 g
147,5 g semi sundried tomatoes jar of 295 g
5 slice frozen butter butter puff pastry thawed, pack of 10 slices

Kitchen Stuff

1 quiche mold (Ø 26 cm)
1 baking paper

Directions

Preheat the oven to 180 ° C.
Boil the potatoes in the peel for 15 minutes in water with salt. Drain, allow to cool slightly and halve.
Line the bottom of the quiche mold with baking paper.
Ris the leaves of the thyme, spread over the baking paper and sprinkle with sugar and salt to taste.
Place the potatoes with the flat side down. Divide the tomatoes and olives in between.
Cover with the puff pastry. Make sure the slices are over each other and insert the edges properly. Bake the cake in the middle of the oven for about 45 minutes.
Allow to cool for 5 minutes and turn on a large plate. Bon appétit! .

Nutrition

425Calories

Sodium27% DV640mg

Fat31% DV20g

Protein12% DV6g

Carbs18% DV53g

Fiber16% DV4g

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Potato tatin

Inverted potato pie with sundried tomatoes, olives, thyme and puff pastry.

Ingredients

Directions

Nutrition

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