POTATO AND GARLIC TATIN

Wash the skin of 500gm of kifler potatoes .
Place potatoes in a pan of boiling water
Boil until cooked through .
Drain , cool and set aside .
Spray a 20 cm round or square tin .
Set aside .
Crumble 150gm of feta cheese .
Set aside
Cut 200gm of cherry tomatoes in half.
Cut the potatoes in discs .
Peel and slice 3 onions , and a whole garlic head .
Onions and garlic need to be sautéed in a hot pan with a good slug of olive oil.
Now add 40 gm of brown sugar .
And 20 gm of butter .
Stir constantly and add a sprinkle of fresh oregano .

Now it`s time for assembly.......
Cut out a piece of baking paper to cover the base of your pan .
Pour over the caramelised onion base .
Place tomatoes on top .
Add a layer of potatoes using all the discs to cover the tomatoes .
Season with salt and pepper .
Scatter the crumbled feta over the top.

To finish off ........
Using a sheet of puff pastry , cut a large lid for your tart  ( lay over the sheet with an overlap ).
With lid pastry lid laying over the top , CAREFULLY tuck the edges down around the inside of the tin .
Place  in refrigerator till you are ready to cook the tartin .

Cook on 200deg C for 25 minutes
Turn down to 180 deg C for 15 minutes .
Hold a plate on top of the pan to turn out and serve with the pastry forming the base.
Serve with a salad , steak , or chorizo sausage .