This dish was inspired from a recipe by Yotam Ottolenghi.
It is a dish packed with flavor and very visual! The combination of the sweet potatoes, tomatoes, goats feta and the crunchy pastry is totally irrepressible.
All you need as an accompaniment, is a mixed green salad.

• preheat the oven to 190˚
• 1 sheet very good quality puff pastry
• boil 2 sweet potatoes, one yellow, one white, until nearly soft

• in a little butter and oil, gently fry
• 2 cloves of garlic, crushed
• 1 diced chili, some  seeds removed

• add a sliced Spanish onion
• some small tomatoes and cook gently for about 15 minutes

• line a 24 cm cake tin with oven paper
• in a small pan, cook 40 gr unsalted butter and
• 2 tablespoons of rapadura sugar, until golden
• pour in cake tin

• scatter a handful of fresh oregano leaves on the caramel
• cut the sweet potatoes into about 1 1/2 cm thick slices and arrange on top of oregano

• arrange the tomatoes and onions into the gaps and on top of the sweet potatoes

• break up about 200 gr goats feta and arrange on top
•  cut the puff pastry to fit on top of the vegetables, as a ‘lid’

• bake the tart in the oven for about 45 minutes, or until golden
• let it sit for 5 minutes, then place a serving plate on top of the pastry
• carefully turn the pie upside down
• remove the oven paper

• et violà ! A most delicious savory ‘Tarte Tatin’

Buon appetito!!