Leek Tarte Tatin
A French style tart with beautifully cramelised leeks. Perfect for brunch or lunch, served with a side salad.
Equipment
- Cast iron frying pan (stove & oven proof)
Ingredients
- 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
Instructions
- 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.
Notes
* 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.