Recipe

Fields of Green Tarte Tatin

Community Pick!

Photo by inpatskitchen

This recipe was entered in the contest for Your Best Late Winter Tart (Sweet or Savory)

This recipe was entered in the contest for Your Best Greens
testkitchenette's Testing Notes: This came together wonderfully. I used only kale as none of my grocery stores had escarole that looked good. I loved how the puff pastry was baked on top of the tart so that it did not get...
This came together wonderfully. I used only kale as none of my grocery stores had escarole that looked good. I loved how the puff pastry was baked on top of the tart so that it did not get soggy. The greens contrasted with the not-too-creaminess of the cheese with a nutty bite from the anise. I ate it at room temperature and draped some prosciutto over it. It was delicious. - testkitchenette

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Chef
inpatskitchen's Notes: The first time I made a tart tatin was this past summer with my friend Pam from Grand Rapids. We had both seen the Tomato Tarte Tatin recipe featured in the August 2010 Bon Appetit magazine...
The first time I made a tart tatin was this past summer with my friend Pam from Grand Rapids. We had both seen the Tomato Tarte Tatin recipe featured in the August 2010 Bon Appetit magazine. The tatin was sweet and heavenly. This one, however, is earthy and savory and uses an assortment of greens.
- inpatskitchen

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1/4 teaspoon crushed red pepper flakes Ask a question about this ingredient

In a heavy 10 inch saute pan melt the butter and oil and place the potatoes cut side down. Cover and cook over low heat for 10 to 15 minutes until the potatoes are tender and lightly browned. Let cool and arrange them in a pretty pattern in the pan.
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In a large saute pan, saute the leek and fennel the olive oil for about 2 minutes.
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Add the kale, escarole, salt. black pepper and red pepper. Add a few tablespoons of water if the greens seem dry. Cover and let them steam for about 8 minutes. Cool.
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To assemble, cover the potatoes with the greens and sprinkle the cheese evenly over the top.
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Roll and cut the puff pastry to fit over the pan, trimming the corners. Tuck any excess pastry into the pan with a knife.
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Bake in a 425F oven for 20 to 25 minutes. Let cool for 10 to 15 minutes. Take a knife around the edges to loosen the tart and then invert onto a serving platter.
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