Potato tarte tatin with chunky green olive tapenade

Potato tarte tatin with chunky green olive tapenade

Photography by Steve Brown. Styling by Michelle Cranston.



Potato tarte tatin
Chunky green olive tapenade


1.Preheat the oven to 200°C (180°C fan-forced).
2.Slice the potatoes into 1cm-thick slices. In a deep 24cm ovenproof frying pan, melt butter over medium heat. Add the sage leaves and thyme sprigs to the pan, and top with potato slices. Season with salt and freshly ground black pepper. Cover, cook for 5 minutes, then pour in white wine. Cook, covered, for a further 10 minutes or until the potatoes are cooked through. Remove the lid and cook for a further 5 minutes or until all the moisture has evaporated.
3.Remove pan from the heat. Cover the potatoes with pastry, tucking the pastry in around the edges. Put frying pan into oven; bake for about 20 minutes or until pastry is puffed and golden
4.To make chunky green olive tapenade, combine all ingredients in a medium bowl. Season to taste with freshly ground black pepper.
5.To serve, carefully invert the tart on to serving plate and serve with tapenade.

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