Leak Tarte Tatin

This is a luxurious show stopper. Make as you would a tarte tatin, no sugar needed here as the sweetness of the organic leeks, elevates the allium to dinner party heights.

Just be sure to have enough for everyone at the party or there will be tears. Adding a sharp cheese to this really helps counter that rich, buttery sweetness of the leek. Serve with a sharp vinegar dressing on crunchy cos, match made.

Ingredients:

  • One sheet of puff pastry
  • 120 g of butter
  • a whole Streamside leek
  • Streamside thyme
  • Salt
  • Pepper
  • 50 g of Parmesan
  • Optional shop goats chèvre/cheese

Diections:

  1. Find a wide pan that can go into the oven. Place on a medium heat. Add 100 g of butter.
  2. Preheat the oven to 200°C.
  3. Gently cook off all the milk solids in the butter.
  4. Trim off the end of the leek and slice into one cm rounds. (You may find you only want to select the inner rounds, and not the outer green leaves. You may need to wipe off some dirt found on the inside of the leek.)
  5. Gently place rounds in the pan, I put the largest slices on the outside.
  6. Season leaks with salt and pepper.
  7. Cook these off on a gentle medium heat for about 10 to 15 minutes to cook off a lot of the excess of water.
  8. Take your puff pastry sheet out of the freezer to defrost .
  9. Sprinkle about 20 g of grated Parmesan on top of the leeks as well as lots of streamside thyme leaves.
  10. Trim the corners off your puff pastry to fit the circular pan.
  11. Place the pastry on top of the leeks fitting it into the pan snuggly.
  12. Place into the oven, turn temperature down to 180°C.
  13. Cook for 20 minutes.
  14. Once cooked, take out of the oven, and rest for 10 minutes.
  15. Then place a serving plate on top of the pan.
  16. Making sure the handles are not still hot, quickly flip the pan upside down, so the tart falls onto the plate.
  17. Take any leaks and Parmesan scrapings from the bottom of the pan, place on top of the top of your tart, finish with extra finely grated Parmesan cheese and more fresh thyme and a sprinkling of salt.
  18. Not pictured here, but would be excellent is a sharp goats chèvre. If you can get some,  crumble/slice it over. You won’t be disappointed.
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