Sunday, 29 January 2012

Yotam Ottolenghi's Suprise Tatin

Yotam Ottolenghi's Suprise Tatin
Yotam Ottolenghi's Suprise Tatin

Yotam Ottolenghi's cooking never fails to excite me. I look forward to reading his recipes in the Guardian each week and I have used his cookbook ‘Plenty’ for want of a better word, plenty of times!

Ottolenghi inspires me in the kitchen and has helped me be more and more creative with vegetarian food. The Vegetarian of course gives him credit too as he has had the pleasure of eating his dishes along the way.

This savoury Surprise Tatin is another great creation. The tomatoes are oven baked at a low heat giving the dish a sweet but slightly sour taste. I didn’t follow the recipe exactly this time, caramelising the onions separately instead of making a caramel base first. I also added capers for a salty crunch.

Not only does it look great but it tastes delicious too. Today I served it as the vegetarian option at a family party and was surprised to see that all the meat-eaters decided to have a slice  – good job I made double as everyone came back for seconds.

I managed to locate the recipe online and you can view it on the Telegraph website here. The recipe notes that you can use sun-blushed tomatoes but I really would recommend that you oven bake the tomatoes yourself.

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