CARAMALISED LEEK TART TATIN, serves 4
Roughly 8 large leeks - chopped to
A few knobs of butter
A little golden sugar
Fresh lemon thyme
A tablespoon or two of balsamic vinegar
1 sheet of ready-made puff pastry
Pre-heat the oven to 160 C (140C fan)
Lay some knobs of butter in the
bottom of a deep-dish baking tray, roughly
30cm x 20cm.
Sprinkle with a pinch or two of sugar
and plenty of fresh thyme and stand your
leeks on top - they should tuck together
and stand up like little soldiers.
Drizzle with olive oil and place in
the oven for at least an hour, so that it
gently bakes and caramelises the leeks
(check after 30 mins to ensure they're not
After an hour, take it out of the oven
and drizzle a little balsamic over and
around the leeks, then turn the oven
up to 180C (160 C fan) pop it back into
the oven for another 15 minutes or until
softened and lightly caramelised.
Take out and set aside to cool a little,
then once it's stop steaming, lay the sheet
of pastry over the top, brush with egg
wash or milk and pop it back into the oven
for another 20 minutes or until the pastry
has risen and turned golden.
Remove from the oven and set aside
for a few minutes to cool, then take a knife
and ensure that the edges of the pastry
are loose from the pan, then place a plate
or chopping board over the pan and
quickly flip the whole thing upside down
and remove the pan. Serve.
MAKING CARBS COUNT
Recipe by Belleau Kitchen www.belleaukitchen.com