Almost as good-looking as it is delicious, this leek tarte tatin is flaky, buttery, and full of flavour. It’s the kind of dish that feels a bit fancy but is actually very doable, making it perfect as a starter to share or to bring along to a potluck.
Ingredients (4 servings)
-
- 3-4 leeks
- 1 sheet of ready-rolled shortcrust pastry
- 1 tbsp butter
- 2 tbsp olive oil (or use just one – I like both for flavour + less burning)
- 1 tbsp Dijon mustard
- 1 tbsp miso
- 50 g feta, crumbled
- 30 g walnuts, chopped
- Fresh thyme
Method
- Preheat oven to 200°C.
- Trim the leeks, remove the outer layer and slice in half lengthwise.
- Heat butter and olive oil in an ovenproof pan (cast iron works perfectly).
- Place leeks cut-side down and cook on medium heat ~10 mins until nicely browned.
- Add a splash of water, cover, and cook another 10 mins until tender.
- Remove from heat. Mix mustard and miso, then brush over the leeks.
- Cover with the pastry, tuck in the edges and prick a few holes on top.
- Bake for 25–30 mins until golden.
- Rest 5–10 mins, then flip onto a plate or board.
- Finish with feta, walnuts & fresh thyme.
Tips & Variations
- Have it with a side of protein (eggs, beans, fish, etc) for a more complete meal.
- Swap thyme and walnuts for other herbs and nuts.
- For a creamier version, tuck slices of Brie or another melty cheese in between the leeks before covering with the pastry, instead of using feta.
