Accu-Chek Insight insulin pump

LIVINGLIVING

CARAMALISED LEEK TART TATIN, serves 4

Ingredients

Roughly 8 large leeks - chopped to

3cms lengths

A few knobs of butter

Olive oil

A little golden sugar

Fresh lemon thyme

A tablespoon or two of balsamic vinegar

1 sheet of ready-made puff pastry

Method

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

burning).

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

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