Ingredients for 6 mini tartes tatin:1 rectangular sheet of puff pastry130 g potatoes150 g Carciofini Trifolati (small artichokes sautéed with garlic and parsley)2 tbsp Extra Virgin Olive Oil40 g La Vialla Style Small Sun-dried Tomatoes (or similar)2 sprigs of marjoram1 small sprig of parsley1 egg
Drain the sun-dried tomatoes thoroughly and chop them into small pieces. Peel the potatoes, wash them, pat them dry and then slice them very thinly. Line a baking tray with greaseproof paper and prepare 6 piles, spaced well apart, each consisting of a few marjoram leaves, 2 or 3 pieces of sun-dried tomato, and a spoonful of “Carciofini Trifolati”. Then top each pile with 2 slightly overlapping slices of potato and a drizzle of olive oil. Roll out the puff pastry, cut it into 6 equal rectangles and place one of them on top of each little pile of vegetables. Press the pastry delicately so it adheres, prick it here and there with a fork and brush it with the beaten egg yolk. Bake in a preheated oven, at 180 °C, for 25 minutes, until the pastry is golden brown. Remove the baking tray from the oven, leave to rest for about 10 minutes and then, using a spatula, gently lift the tartes tatin and turn them over. Brush them with egg yolk on this side as well and put them back in the oven for 5 minutes. When cooked, leave them to cool, arrange them on a tray, sprinkle with a few parsley leaves and... serve!