friederike's Reviews
4 recipe(s) reviewed. Showing 1 to 4Sort by: Title 
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Delicious (NL)
(September, 2013)
Leek Tarte Tatin / Tarte Tatin met prei : page 84
Very, very simple, very good and very pretty. In fact, of all the savoury tarte tatins we've made until now (specifically these chicory, potato, tomato, shallot and shallot versions), it's probably the easiest to make and good tastewise (i.e. not too sweet like some of the others).
We used only half of the leek and had a small two servings tarte. Because we didn't have any goat's 'quark', we mixed soft goat's cheese with Turkish yoghurt and a bit of milk until we had the consistency we liked.
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Very, very, very good. Roasting the cauliflower before baking it in the oven really enhanced its flavour, and baking it 25 minutes ensured that it was cooked with a tiny bit of crunch, just right. Personally, I'm not really a big fan of capers and olives, but the sauce worked perfectly with the cauliflower, and DH loved it. I made a small amendment, I used only 3 tbsp of olive oil and half a tsp of dried oregano instead of a whole tsp of fresh oregano.
The recipe is actually only for the two slices you get from the middle - the rest will fall apart into florets and won't get used in this recipe. I just roasted them and subsequently baked them for 15 min, which worked out fine. If you're really going for the visual effect and therefore only want to use the slices, you could use the florets for e.g. a cauliflower cream soup.
What I'd do next time is that I'd cut everything into floret and then roast (fry) it - the cauliflower slices were beautiful, but what I would really like to see is a lot of crunch, and that's a lot easier to achieve by small florets (without baking).
Served with Roasted Sweet Potatoes with Apple and Rum as part of a vegetarian dinner.
Edited a few days later:
Roasting small florets works very well, though you need to have patience and use low heat lest the cauliflower will burn.
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It was a bit unfortunate that it was too sweet, and very mushy. If I'd ever try this again I would probably skip the sugar entirely, and reduce the baking time by at least 15 min (or just fry the sweet potatoes as we did in this recipe). We skipped the sage leaves, though that would have added a nice dimension. The dish looked very pretty, though.
Served with Roasted Cauliflower with Olives and Herbs as part of a vegetarian dinner.
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It was surprisingly quick and easy to make, but it did produce a result you'd really enjoy. It tasted quite bland and had a stuffy texture, as if you're eating, well, boiled cream cheese (the gnudi - a term made up by the magazine for gnocchi that don't contain potatoes - are made up of approximately 3/4 ricotta).
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