Leek & burrata tarte tatin

A very summery savoury tarte tatin !

After my viral potato tarte tatin last year it’s time for another summery version! This time with one of my summer favourites: leeks! And you know I love an #easyrecipe so I am using store bought puff pastry (because I definitely don’t have time to make my own on a regular basis) so this dish takes minimal effort to put together.

So what is a tarte tatin?

A classic French dish, named after the Tatin sisters that invented it, made out of puff pastry in which the fruit (traditionally apples) is caramelised in butter and sugar before baking it. The baking process really makes the fruit become incredibly tender and develop and lovely caramel flavour.

In this case I am making a sweet and savoury version by using the same principle as the original recipe so the leeks get really caramelised which is then balanced out with the parmesan and balsamic vinegar. This dish is a showstopper on its own you can use to impress guests at a dinner party but why stop there? I topped it with a whole burrata, which simply bring the dish to an entire new level.

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🌱Vegetarian / Vegan option

🍽️4 portions

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Ingredients

• 1 package puff pastry

• 35g butter

• 6 large leeks

• 1 tbsp honey 

• 2 tbsp balsamic vinegar

• Salt and pepper to taste

• Herbs: 1 tsp thyme and oregano

• 35g parmesan cheese

• 1 burrata

Method

• In a clean 25cm oven safe skillet add the butter and bring to medium heat until it melts. Add the sliced leeks cut side facing down until they cover the entirety of the pan, making sure they are tightly packed with no space. Leave them to cook for 3 minutes. Add the balsamic vinegar, honey, salt, pepper and sugar and continue cooking for about 15 minutes. The leeks should have soften and the moisture should have evaporated. If at this point there is still water from the leeks in the pan continue cooking until it evaporates.

• Remove the pan from heat and scatter the herbs and grated parmesan on top

• Roll out the puff pastry and trim it into a circle a little bigger than the top of the pan. Lay it over the leeks and tuck the edges of the pastry.

• Bake for 35 minutes in a preheated oven at 180C until you can see the pastry is puffed and golden.

• Remove from the oven and let cool for 2 minutes. Then quickly invert it on a plate

• Enjoy hot topped with the burrata and some freshly grinded salt

FAQS and Tips

• Make sure to invert it quickly after taking it out of the oven otherwise the leeks could get stuck to the pan. If this happens take then out with a spoon and place them back on the tarte tatin

• For a vegan version you can use vegan Parmesan and burrata substitutes and it will be just as delicious