for 4 people

Caramel

80 g	sugar
2 tbsp	water
50 g	butter
3 tbsp	balsamic vinegar

Potatoes

500 g	waxy potatoes, cut into approx. 1 cm slices
½ tbsp	olive oil
2	garlic cloves, sliced
2 sprig	rosemary, finely chopped
¼ tsp	nutmeg
¼ tsp	salt

Tarte tatin

1	puff pastry dough, rolled into a circle (approx. 32 cm Ø)

Return to the oven

100 g	mascarpone
¼ tsp	salt
a little	pepper

How it's done

Caramel

Bring the sugar and water to the boil in a pan without stirring, reduce the heat and simmer, swirling the pan occasionally, until a light brown caramel has formed. Remove the pan from the heat. Add the butter and balsamic, simmer over a low heat until the caramel has dissolved. Carefully transfer the caramel to the prepared tin.

Potatoes

In a bowl, mix the potatoes with all the other ingredients up to and including the salt, place on top of the caramel.

Bake

Approx. 20 mins. in the centre of an oven preheated to 200 °C. Remove.

Tarte tatin

Roll out the pastry, prick firmly with a fork and place loosely over the potatoes. Make a rim between the potatoes and the edge of the tin.

Return to the oven

Bake for approx. 20 mins. Remove from the oven, leave to stand for approx. 5 mins., tip out carefully onto a plate, remove the baking paper. Stir the mascarpone until smooth, season, serve alongside.

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