This is the kind of recipe that doesn't sound like it should work. But Yotam Ottolenghi is a food writer who inspires trust and with good reason - this tart was absolutely delicious, both fresh out of the oven and after a couple of days reposing in the fridge.
The other thing is that it is not too bad on the points front. Pastry is, of course, never going to be a low calorie food, but you can quite easily build it in to the daily quota with a bit of planning and by rolling it out relatively thinly. I would suggest using a piece slightly heavier than specified below because you will need to trim it when fitting it over the topping. But 120g was the amount we actually ended up using once those trimmings had been weighed out and so the amount I have used when calculating the points.
D was head chef for this one and he says next time he makes it he will double the amount of caramel to get a slightly thicker layer, so I've doubled the amount of butter and sugar specified in the original recipe below.
200g cherry tomatoes
500g new potatoes
1 medium onion, sliced
120g hard goats' cheese
120g puff pastry
Tbsp olive oil
Serves 4 generously, 13 pro points per portion
First you are going to dehydrate the tomatoes. Slice in half, arrange on a baking tray, season and sprinkle with a touch of balsamic vinegar and put them in a low (about 120) oven for 30-40 minutes.
Meanwhile cook the potatoes in boiling salted water for about 20 minutes, until tender. Leave to cool, and, when possible, slice into discs.
Cook the onion in the oil (reserving a little to grease the tart tin) over a low heat until soft.
Now all your component vegetables are ready, you can assemble the tart. Start by using the reserved oil to brush over a 22 inch cake tin and line with parchment paper.
Heat the butter and sugar together in a small pan over a high heat stirring briskly until they become a deep amber colour. Pour into the cake tin and tilt it carefully so that the whole surface is covered and sprinkle over the oregano leaves.
Layer the sliced potatoes over the caramel, close together as per the picture of the top of the post. Then fill the gaps with the onion and tomatoes, and finally lay over the slices of goats' cheese.
Roll the pastry out into a disc that is about an inch larger than the size of the tin. Gently lay it across the cheese and vegetables and tuck the edges in around the potatoes so they're nice and cosy. Bake for 25mins at 200 and then turn the oven down to 180 and bake for a further 10-15 minutes until the pastry is puffy, golden and, obviously, cooked.
Remove from the oven and give it a couple of minutes to catch its breath. Then you need to invert it onto a plate so that the caramel layer is topmost. A certain amount of dexterity is required so ask a responsible adult / husband.
Serve, perhaps with salad.