Leek Tart Tatin
Leeks steamed until tender, glazed with honey and butter, baked under puff pastry and flipped upside down. Sweet, sticky, caramelised leeks and melted goat cheese on top and crisp buttery pastry underneath. This is tarte tatin gone savory!
Ingredients
- 6 leeks about 1kg total, white and pale green parts only
- 1 sheet all-butter puff pastry
- 200 gr goat’s cheese
- 1 egg optional, for egg wash
- 50 gr unsalted butter
- 2 tbsp honey
- 2 tbsp dry white wine
- 4 tbsp vegetable stock or water
- 4 sprigs thyme
- salt and black pepper
Equipment
- plate larger than your pan for flipping
Instructions
1. Prep the leeks
- Trim the dark green tops and roots off the leeks and rinse thoroughly to remove grit. Cut the white and pale green parts into 3cm cylinders. Heat the oven to 200°C (180°C fan).
2. Caramelise in the skillet
- Melt the butter, honey and thyme leaves in the skillet over medium heat. Stand the leek cylinders in cut-side down, packed in tightly from the edge inwards, no gaps. Cook undisturbed for 8 to 10 minutes, until the undersides are deep golden.
3. Braise until tender
- Add the wine and stock, cover with a lid or foil, and cook for another 8 to 10 minutes, until the leeks are tender right through when pierced. Uncover, let any excess liquid bubble off, and season with salt and pepper.
4. Top with pastry
- Take the skillet off the heat and let it cool for a minute. Drape the pastry over the leeks, tucking the edges down inside the pan against the sides. Prick a few times with a fork. Brush with egg wash if using.
5. Bake
- Bake for 25 to 30 minutes, until the pastry is puffed, firm and golden. Let it sit for 5 minutes.
6. Flip the tart
- Wearing dry, grippy oven mitts, place a board or large plate over the skillet. Hold it tightly and flip in one decisive motion (not slowly). Lift the skillet off. Put back any leeks that stuck.
7. Add goat cheese and finish
- Slice the goat cheese into 5–7mm rounds and lay one on each leek round. Grill on high (or bake at 220°C/200°C fan) for 5 to 7 minutes, until melting, golden and bubbling. Watch it closely.
8. Serve
- Serve immediately while the cheese is warm and molten. Cut into wedges and serve with a green salad.
Notes
- One-pan wonder. Caramelising, baking and flipping all happen in the same skillet. Cast iron's even heat is what gives you proper caramelisation.
- Get proper colour on the leeks before adding the liquid. Pale leeks make a pale tart.
- Flip with confidence. Dry, grippy mitts, board held tight, one decisive motion. The pan and glaze are very hot, so mind yourself.
- Make ahead: caramelise the leeks in the skillet a few hours ahead and leave them in the pan. Add pastry and bake when needed. Don't flip until just before serving.
- Lovely at room temperature the next day with a salad.