Leek Tarte Tatin

I have been wanting to try making this recipe and convert it to Failsafe for a while now. The original recipe I found from Taste Made looks so good, fancy, easy to make and had me drooling! Mine doesn’t look as pretty as theirs, but it certainly tasted mighty fine! I think I produced a lovely failsafe version.

The tarte Tatin, (according to Wikipedia) was named after the Tatin sisters who invented it and served it in their hotel as its signature dish, is a pastry in which the fruit (usually apples) is caramelized in butter and sugar before the tart is baked. It originated in France but has spread to other countries over the years.

I love this technique of cooking. Anything involving caramelisation has my attention. It does however involve using a pan that can go from the hot plate to oven. We have a cast iron pan that we take camping with us.

Leek Tarte Tatin

A French style tart with beautifully cramelised leeks. Perfect for brunch or lunch, served with a side salad.
Cook Time 35 minutes
Cuisine French
Servings 4


  • Cast iron frying pan (stove & oven proof)


  • 3 tbsp butter
  • 2 cloves garlic, minced
  • 1 tbsp Chopped fresh parsley, * optional
  • 1 tbsp Chopped fresh chives
  • 1 tbsp brown sugar
  • 1 tbsp pear syrup (from tinned pears) or water
  • 1 tbsp whiskey, optional
  • 4 - 5 thin leeks, sliced into 3cm chunks
  • ½ tsp salt, or to taste
  • 150 g Philadelphia cheese, cubed
  • 1 sheet frozen puff pastry
  • A sprinkling of fresh chives & parsley to garnish


  • Preheat the oven to 180C fan forced.
  • Mark and cut the shape of the frying pan onto the puff pastry before commencing cooking.
  • Place the butter into a frying pan that is suitable to go into the oven. Melt over a low/ medium heat, add garlic and herbs. Stir on low to ensure the butter doesn’t burn. Add brown sugar, pear syrup and whiskey. Stir to combine
  • Place the leeks into the pan, standing cut side up. Season with salt and leave to cook for 10 minutes to soften over a medium heat. Gently turn the leeks over with tongs half way through cooking to ensure they cook evenly.
  • Drop the philly cheese evenly over the shallots. Place the puff pastry over the leeks in the pan and tuck the pastry in at the sides.
  • Bake in the oven for 20 - 25 minutes or until pastry is lightly golden and cooked.
  • Allow Tarte to cool in the pan for 5 minutes or so. Place a large plate over the top of the pan and flip it over (using pot mits) to remove it from the pan. Garnish with fresh chives and parsley. Serve immediately.


* Parsley is recommended as just a garnish if on strict elimination.
I found thinner leeks worked better for this recipe, they remained firmer and tasted sweeter than larger leeks.

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