Leek Tarte Tatin
An Original Recipe by Lorraine Elliott
Preparation time: 15 minutes
Cooking time: 1 hour 10 minutes
Serves: 6
- 6 leeks, trimmed of the green tops
- 3 tablespoons olive oil
- 2 tablespoons brown sugar
- 2 tablespoons balsamic or sherry vinegar
- 1 tablespoon balsamic reduction
- 2-3 teaspoons Dijon mustard (to taste)
- 1/4 cup grated parmesan cheese
- 25g/1oz. butter, cubed
- Salt and pepper
- 1 sheet butter puff pastry, thawed in the fridge
Step 1 - Preheat oven to 200C/400F/gas 6 and line a baking tray with parchment. Brush 1 tablespoon of oil over the base and then slice leeks lengthways down the centre. Open these up a little and rinse these in water just to make sure to remove any dirt-I didn't find any dirt in these so maybe they were washed already but when I use leeks with the tops on I always tend to find dirt hiding in there at the top. Drizzle the rest of the oil over and then roast for 30-40 minutes (depending on the thickness of the leeks). Allow to cool for 15 minutes so that they're easier to handle.
Step 2 - While they're cooking and cooling get the sauce and pastry ready. In a bowl mix the brown sugar, vinegar, balsamic reduction and mustard and put aside. Line a 20cm/8inch springform tin on the base and place on another tray to catch any drips. When the leeks are cool enough to handle, remove the top layer of the leek (the browned one that is very thin, it isn't soft enough to eat) and then lay the leeks along the base of the tin overlapping them. Fold over any overhang. Pour over the sauce mixture and then the cheese and butter.
Step 3 - Then add the puff pastry and fold over the corners. If the pastry is still cold then bake straight away, otherwise place the tin in the fridge for 30 minutes so that the pastry is very chilled to rise in the hot oven. Bake for 25 minutes until pastry is golden. Rest for 5 minutes then place the tin on a serving plate and upturn carefully. Remove the springform collar and base and season with salt and pepper and serve.