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Recipe for :

Leek Tarte Tatin
 

This recipe has been put together by Hub-UK - if you have any questions about it feel free to email us.

This recipe came about as a result of the Tarte Tatin recipe featured by Tallyrand < click here > which I have become obsessed with making . . . and eating with lashings of double cream!

As I have adapted the original Tarte Tatin recipe so can you. Why not e-mail me with your creation < click here >

Ingredients

5 or 6 large leeks sliced in 1 inch pieces
8 Sun dried tomato slices
300 gms grated mature cheddar cheese
150 gms butter
1 tbsp oilve oil
Black pepper
Salt
puff pastry - sufficient for 3mm thickness and 2cm overlap

Method

  • Pre-heat oven to 200ºC
  • Roll out the pastry approx. 3mm thick and cut into a circle big enough to cover the base of a frying pan with a 2cm overlap to allow for a ‘crust’
  • Wash and slice the leeks removing the tough outer layer.
  • Place sun dried tomatos in a bowl of water to rehydrate.
  • Put olive oil in your pan with the butter to melt on a low heat
  • Arrange the leek slices upright in a circular fashion and place on a low heat to caramelise. After about 15 minutes turn leeks over and continue to caramelise. The leeks are ready when they start to break down which can take 30 to 40 minutes on a low heat (which avoids burning).
  • Remove from heat. Season with black pepper and salt.
  • Drain sun dried tomatos and place on top of leaks.
  • Carefully cover with the pastry round and tuck in the edges
  • Bake at 200ºC for approximately 20 minutes, until the pastry has risen and turned golden brown.
  • Remove from the oven and with a knife ensure the pastry has not stuck to the sides. Turn upside down onto a serving plate
  • Cover with grated cheese and sprinkle with chopped or dried parsley and black pepper and leave to cool.

Can be eaten as a vegetarian main course, starter or as an accompaniment.

Hub-UK

 
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