Leek Tarte Tatin

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 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

1. Preheat oven to 200°C.
2. Trim the leeks, remove the outer layer and slice in half lengthwise.
3. Heat butter and olive oil in an ovenproof pan (cast iron works perfectly).
4. Place leeks cut-side down and cook on medium heat ~10 mins until nicely browned.
5. Add a splash of water, cover, and cook another 10 mins until tender.
6. Remove from heat. Mix mustard and miso, then brush over the leeks.
7. Cover with the pastry, tuck in the edges and prick a few holes on top.
8. Bake for 25–30 mins until golden.
9. Rest 5–10 mins, then flip onto a plate or board.
10. 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.