Braised Leek Tart Tatin
(Serves 4 people)
Leeks are a wonderful ingredient that usually has a hidden hand in a dish's success. In this leek tart tatin (named after the famous upside down apple tart that is cooked in a similar fashion) the leeks play the starring role, and their delicate sweet onion flavor makes for an addictive counter to the rich goat's cheese.
Serve this as a light lunch with a simple salad, or use it to dress up grilled lamb or chicken for a memorable main course.
- 3 Large Leeks, cut into ½" rounds
- 1 Bay Leaf
- 2 Sprigs Rosemary
- 1 ½ Tsp Dried Oregano
- 2 Cloves Garlic
- 2/3 Cup Sherry Vinegar
- ½ Cup Extra Virgin Olive Oil
- 3 Tbs Dark Brown Sugar
- 1 ½ Tbs Salt
- ½ Cup Soft Goat Cheese
- 1 - 9"x15" Puff Pastry Sheet
- 4 - 3" Tart Molds
- -Combine the bay leaf, rosemary, dried oregano, garlic, sherry vinegar, extra virgin olive oil, dark brown sugar, and salt. Whisk together.
- -In a shallow pan make one even layer of leeks and pour sherry mixture over leeks.
- -Cover with aluminum foil, and cook at 350⁰ for 20-30 minutes, until soft.
- -Uncover, flip the leeks, and cook for another couple of minutes. The liquid should be reduced to a thick glaze.
- -Cool in the pan.
- -While leeks are cooling, melt goat cheese over low heat, and using the tart molds cut circles out of puff pastry and dock pastry with a fork.
- - Assemble the tarts: Stuff bottom of tart mold as tightly as possible with leek rounds. Using a brush, coat one side of the puff pastry round with goat cheese. Place puff pastry on top of leeks, goat cheese side down, then using a knife, tuck in the edges of the puff pastry. Bake at 375⁰ for 8-10 minutes until puff pastry is golden brown.
- - Invert onto a plate, and serve with a simple salad of dressed watercress.