Ingredients:

• 12 pieces of Idaho^® Yukon Gold potatoes, washed, skin on
• 2 medium yellow onions, thinly sliced
• 1 ounce Herbs de Provence
• 12 ounces goat cheese
• 6 ounces truffle purée (if desired)
• 2 cups sugar
• Nonstick Spray
• Puff pastry (house-made or pre-made frozen)
• Kosher salt
• Freshly ground black pepper
• 1/4 pound unsalted butter

Directions:

1. Pre-heat oven to 375° F.
2. Melt the butter in a heavy sauté pan and add onions. Cook over medium heat until the onions are translucent and caramelized. Season to taste with salt and pepper. Set aside to cool.
3. Lay sheet of puff pastry on a cutting board and roll a docker over the dough to prevent it from rising. Cut the dough into circles large enough to cover the top of the tarte tatin mold. 
4. Prepare the molds. Wipe clean and dry.  Spray generously with pan spray. In a heavy saucepan, combine sugar with just enough water to dissolve to make a caramel. Over medium high heat, bring sugar to a boil and then to a dark caramel color. No need for a thermometer; you can watch it, as it becomes a rich golden brown. As soon as color is obtained, carefully handling the pot, pour caramel into each tarte pan in an even layer. Leave to cool.
5. Slice potatoes in 1/4-inch slices. Place one piece of potato circle in the center of the pan. Using the potato slices, make a tight overlapping spiral circle in the pan.
6. Season with salt, pepper and sprinkle with Herbs de Provence. Next, layer with a tablespoon of caramelized onions, then a nice spread of truffle purée, then slices or dabs of goat cheese. Lastly, top with the circle of Puff Pastry dough. Stretch to make it fit snugly over the top. Press firmly.
7. Bake in the oven for approximately 25 minutes until the puff pastry is baked to a nice rich golden brown. Remove from the oven. Let cool for a few minutes and carefully turn over and unmold. Pour all the juices over the tarte and serve with a beautiful pea shoot and radish salad drizzled with olive oil and French red wine vinegar
8. Tartes can be made up to one day in advance and then cooled and reheated.