Tarte Suprise with Caramelized Potatoes on Almond Cream

Puff pastry:

1. Mix the flour, salt and water into a very moist dough. Cover and let steep for at least 15 minutes. Sprinkle the flour on the work surface, add the dough and carefully roll it out into a rectangle (baking tray size). Sweep the flour off the dough with a (powder) brush. Make sure that no hairs from the brush remain on the dough.
2. Divide the butter into thirds and spread the first third over two thirds of the dough (middle part and right side) with a spoon and then spread it with a knife. Carefully remove the left side, and thus the third part of the dough without butter, from the work surface (use a scraper to push flour under the dough) and fold onto the middle third of the dough. The left underside of the dough is now on top. Dust the flour with the brush and fold the right side of the dough onto it. Turn the dough 90 degrees and roll out again.
3. Repeat the process with the second part of the butter. Turn the dough again 90 degrees and roll out. Now smear the third part of the butter over the entire dough – only leave the upper edge of approx. 1 cm free. Roll up the dough slowly from the bottom up. Dust off excess flour with the brush. Wrap the dough in cling film and put it in the fridge for at least 5 hours.

Almond sauce:

1. Peel the onions and garlic and chop them into small cubes. Peel the potatoes and cut into walnut-sized pieces. Heat the peanut oil in a saucepan, fry the onions and garlic until golden brown. Add the potatoes and stock and simmer with the lid closed for about 20 minutes. Take off the cover. Add the almonds and cream and cook for another 10 minutes without the lid. Puree the sauce and season with salt and pepper. To garnish, blanch the almonds, peel them and fry them in a little lemon oil.

Broth:

1. Heat the oil in the saucepan and fry the garlic and vegetables in it for a few minutes. Add herbs, spices and plums and add enough cold water to cover everything. Let simmer for 1.5 hours. Add more water if necessary. Strain the broth through a sieve into a clean saucepan.

Tarte Suprise:

1. Remove the puff pastry from the cling film and cut off pieces approx. 2 cm in size with a knife. Place the roll on the interface and press flat with a small plate.
2. Preheat the oven to 130 degrees. Halve the tomatoes and place the cut side up on a baking sheet. Drizzle with a little olive oil and sprinkle with salt and pepper. Leave to dry in the oven for 45 minutes. Cook the potatoes in boiling salted water, drain and leave to cool. Cut a small piece off the potatoes at both ends and cut the rest into 2 cm thick slices. Fry the onion slices in the oil for about 10 minutes with a little salt.
3. Line an ovenproof dish (e.g. muffin tin) with baking paper. Heat the sugar and butter in a small saucepan, stirring constantly until the caramel is not too dark. Carefully pour this into the baking pan so that the caramel is evenly distributed on the base. Place the potato slices close together in the caramel. Carefully put the onion and tomatoes in the gaps and add plenty of salt and pepper. Spread the feta cheese evenly on the potatoes. Place the puff pastry on the tart filling and carefully insert the edge of the pastry between the baking pan and the filling. (After this step, the tart can be stored in the refrigerator for 24 hours.)
4. Preheat the oven to 200 degrees. Bake the tart for 25 minutes, then lower the temperature to 180 degrees and bake for another 15 minutes until the batter is crispy. Take out of the oven and let rest for 2 minutes. Press an upturned plate firmly onto the baking pan and carefully but firmly turn the two together, then lift and remove the baking pan. Serve the tart hot or warm with the almond sauce.