A lovely way to use the leeks in this week’s Bockety Box. This easy leek tarte tatin recipe gently cooks Irish leeks until soft and naturally sweet, topped with buttery puff pastry and goat’s cheese. Simple to make, seasonal, and perfect for a light lunch or dinner.
Ingredients
1 leek
30g butter
2–3 tsp honey
3–4 sprigs fresh thyme, leaves picked
Salt and pepper
1 sheet puff pastry
50g goat’s cheese
Olive oil
Method
Preheat the oven to 200°C.
Slice the white part of the leek into thick rounds (save the green tops for stocks, soups, stir-fries, or curries).
Heat a medium ovenproof frying pan over a very low heat. Add half the butter, a splash of olive oil, half the thyme, and 1 teaspoon of honey. Once the butter has melted, add the leeks in a single layer.
Cook very low and slow for 7–8 minutes until lightly golden on one side. Season with salt and pepper, then carefully turn the leeks, keeping them intact. Add the remaining butter and continue to cook very gently for another 5–6 minutes until soft and golden. Finish with a small drizzle of honey and a little more seasoning.
Cut the puff pastry into a circle to fit your pan (a plate works well as a guide). Place the pastry over the leeks, tucking the edges down the sides. Prick the top lightly with a fork.
Transfer to the oven and bake for 20–25 minutes until golden and puffed.
Remove from the oven and allow to sit for a minute. Loosen the edges if needed, then carefully place a plate over the pan and turn out the tarte tatin.
Crumble over the goat’s cheese and finish with a drizzle of honey before serving.