Pembrokeshire Earlies Tatws Tatin
A deliciously indulgent potato tatin with Blas y Tir Pembrokeshire Early Potatoes. Perfect on its own with a leafy salad or as an accompaniment, our Tatws Tatin is sure to impress!
- 40 minutes
- Serves 6
- 1kg of Pembrokeshire Earlies or Blas y Tir Baby Potatoes
- 2 large Blas y Tir leeks, washed and sliced
- Sprig of fresh parsley, finely chopped
- Sprig of fresh rosemary, finely chopped
- Pinch of Halen Mon celery salt (or sea salt)
- 50g Welsh butter
- 1 sheet of ready-to-roll puff pastry
- 125g Perl Las cheese
- Mix chopped leeks, parsley, rosemary and a pinch of Halen Mon celery salt in a bowl and leave to marinate.
- Melt a third of the butter in a heavy-based frying pan and coat evenly. Cut a circle of grease proof paper double the size of the pan and place into the centre. Trim to the height of the pan. Pre-heat the oven to 180°C/gas mark 5.
- Place pan back on the heat and melt another third of the butter to coat the top of the grease proof paper. Allow to cool slightly, then melt the final portion of butter creating a pool of butter on the bottom of the paper. Leave aside to cool slightly.
- Top and tail to potatoes, and arrange tightly on the bottom of the lined pan.
- Roll out the puff pastry slightly thicker than a £1 coin and cut to create a lid to fit the top of the pan.
- Crumble Welsh Perl Las cheese over the potato layer followed by a generous layer of the marinated leeks. Top with the puff pastry lid.
- Place the pan in the oven for 25 minutes, or until the pastry begins to turn golden.
- Remove from the oven and allow to cools lightly before up-turning the dish onto a large plate or a board.
- Best served warm.
Did you know? Tatws means ‘potato’ in Welsh.