Greek Island Tarte Tatin
Dark, sticky and gorgeous, here I've taken the classic French tarte tatin on holiday to Greece, with unctuous figs and tangy goats' cheese(you could even swap in feta if you wanted)
Tarte tatin isn't just a dessert dish, this savoury version makes a delicious light lunch with a lightly dressed tangle of fresh salad leaves/greens.
Ingredients
- 1 tsp coriander seeds, cracked
- 75g/21⁄2oz butter
- 1 tbsp red wine or sherry vinegar
- 75g caster sugar
- a good pinch of salt
- 12 figs, halved lengthways
- chopped fresh coriander/cilantro, to serve
- For the pastry
- 75g butter, softened
- 100g goats’ cheese, crumbled
- 150g plain/all-purpose flour
- 1⁄4 tsp salt
Method
To make the pastry, beat together the butter and 70g of the goats’ cheese until well mixed and soft. Sift in the flour and salt, and stir until it all begins to come together, adding the water as you go (you may not need it all). Using your hands, gather the pastry up into a ball and knead briefly on a work surface until smooth. Wrap in cling film/ plastic wrap and chill for 30 minutes.
Toward the end of the chilling time, preheat the oven to 210C/190C fan/375F/Gas 6.
Set a heavy 22cm ovenproof frying pan over a medium heat. Add the coriander seeds to the pan and fry until they become darker in colour and fragrant. Add the butter and let it melt, then stir in the vinegar, sugar and a good pinch of salt, and stir until the sugar has dissolved, then cook to a light caramel.
Arrange the halved figs in the pan, cut-sides down. Let them cook gently over the heat for about one minute until softened and beginning to lightly caramelise. While the figs cook, remove the pastry from the refrigerator and roll it out to a circle just larger than the pan. Slide it onto a board and return it to the refrigerator until you are ready to use it.
Working quickly, remove the pastry from the refrigerator and place it over the contents of the pan, tucking the edges down the sides. Transfer the pan to the hot oven and bake for about 25 minutes, or until the pastry is crisp and golden.
Let the tart rest in the pan for a few minutes, then slide a knife around the outside of the pan. Invert a plate on top of the pan and, carefully holding plate and pan together, quickly turn it over to flip the tart out. Sprinkle the remaining goats’ cheese over the top and let it melt over the tart and scatter over the fresh coriander. Serve warm.
