A sweet and savoury recipe that combines the sweetness of potatoes and the strength of Comté cheese in a dish that the delicious sweet and flowery notes of caramelised onions with honey make simply irresistible.
Cook potatoes for 10 - 15 minutes in a pan of salted water. Drain them and leave to cool.
Peel the onions and cut them into rings. Melt the butter in a frying pan and fry the onions until golden brown. Add the honey. Season with salt and pepper.
Stir, cover, and cook over low heat for about 10 to 15 minutes until the onions are well stewed. Add a little water.
At the end of cooking, add the vinegar and leave to cook uncovered to allow the liquid to evaporate.
Cut the potatoes into slices
Preheat the oven to 180°C (Gas 4).
Cut the cheese into shavings.
Spread the onion confit preparation in a lightly greased dish. Place the potato slices in a rosette. Sprinkle with cheese shavings then roll out the dough over the filling and fold the edges.
Brush with melted butter and bake for 30 minutes.
Leave to cool slightly before unmoulding. Turn around using a plate.
Add some mixed salad on top of the tatin and serve.