Leek Tarte Tatin
Leek Tarte Tatin
Ingredients
- 4 leeks, medium
- 1 tablespoon compound butter, with lemon zest, sea salt, and thyme
- 1 tablespoon olive oil, plus more as needed
- 2 tablespoons maple syrup
- 1 tablespoon balsamic vinegar
- 1 sheet puff pastry, thawed if frozen
Optional Garnish
- 1/4 cup feta cheese, crumbled
- 2 fresh thyme sprigs
- 1/2 teaspoon lemon zest
Instructions
- 1
Prepare the leeks: Trim the root ends and the dark green tops of the leeks. Remove any tough outer layers. Slice the leeks into thick 1-inch rounds. Rinse them thoroughly under cold water to remove any dirt or grit, then pat dry.
⏱️ 5 min
- 2
In a small bowl, whisk together the maple syrup and balsamic vinegar until well combined. Set aside.
⏱️ 2 min
- 3
Preheat your oven to 400°F.
⏱️ 10 min•🌡️ 400
- 4
In an oven-safe skillet (preferably cast iron, about 9-10 inches in diameter), heat the compound butter and 1 tablespoon of olive oil over medium heat until the butter is melted and shimmering.
⏱️ 2 min
- 5
Carefully arrange the leek rounds in a single layer, cut-side down, in the hot skillet. Sear for about 3 minutes without moving them to allow them to caramelize slightly.
⏱️ 3 min
- 6
Reduce the heat to low. Pour the maple syrup and balsamic vinegar mixture evenly over the leeks in the skillet. Continue to cook, gently turning the leeks occasionally, until they are tender and slightly caramelized, about 10-12 minutes.
⏱️ 12 min
- 7
Carefully place the sheet of puff pastry over the leeks in the skillet, tucking the edges down into the skillet around the leeks. Prick the pastry several times with a fork to allow steam to escape.
⏱️ 3 min
- 8
Transfer the skillet to the preheated oven and bake for 20–25 minutes, or until the puff pastry is beautifully puffed, golden brown, and cooked through.
⏱️ 25 min•🌡️ 400
- 9
Once baked, carefully remove the skillet from the oven. Let the tarte tatin rest in the skillet for 5 minutes.
⏱️ 5 min
- 10
Place a large serving plate upside down over the skillet. Using oven mitts, carefully but quickly invert the skillet onto the plate, allowing the tarte tatin to release. If any leeks stick, gently re-arrange them on top of the pastry.
⏱️ 1 min
- 11
If desired, garnish the warm tarte tatin with crumbled feta cheese, fresh thyme sprigs, and a sprinkle of lemon zest before serving.
⏱️ 2 min
Kitchen Tools
Nutrition Facts (per serving)
Leek Tarte Tatin
- 4 leeks, medium
- 1 tablespoon compound butter, with lemon zest, sea salt, and thyme
- 1 tablespoon olive oil, plus more as needed
- 2 tablespoons maple syrup
- 1 tablespoon balsamic vinegar
- 1 sheet puff pastry, thawed if frozen
Optional Garnish
- 1/4 cup feta cheese, crumbled
- 2 fresh thyme sprigs
- 1/2 teaspoon lemon zest
Instructions
- 1
Prepare the leeks: Trim the root ends and the dark green tops of the leeks. Remove any tough outer layers. Slice the leeks into thick 1-inch rounds. Rinse them thoroughly under cold water to remove any dirt or grit, then pat dry.
⏱️ 5 min - 2
In a small bowl, whisk together the maple syrup and balsamic vinegar until well combined. Set aside.
⏱️ 2 min - 3
Preheat your oven to 400°F.
⏱️ 10 min•🌡️ 400 - 4
In an oven-safe skillet (preferably cast iron, about 9-10 inches in diameter), heat the compound butter and 1 tablespoon of olive oil over medium heat until the butter is melted and shimmering.
⏱️ 2 min - 5
Carefully arrange the leek rounds in a single layer, cut-side down, in the hot skillet. Sear for about 3 minutes without moving them to allow them to caramelize slightly.
⏱️ 3 min - 6
Reduce the heat to low. Pour the maple syrup and balsamic vinegar mixture evenly over the leeks in the skillet. Continue to cook, gently turning the leeks occasionally, until they are tender and slightly caramelized, about 10-12 minutes.
⏱️ 12 min - 7
Carefully place the sheet of puff pastry over the leeks in the skillet, tucking the edges down into the skillet around the leeks. Prick the pastry several times with a fork to allow steam to escape.
⏱️ 3 min - 8
Transfer the skillet to the preheated oven and bake for 20–25 minutes, or until the puff pastry is beautifully puffed, golden brown, and cooked through.
⏱️ 25 min•🌡️ 400 - 9
Once baked, carefully remove the skillet from the oven. Let the tarte tatin rest in the skillet for 5 minutes.
⏱️ 5 min - 10
Place a large serving plate upside down over the skillet. Using oven mitts, carefully but quickly invert the skillet onto the plate, allowing the tarte tatin to release. If any leeks stick, gently re-arrange them on top of the pastry.
⏱️ 1 min - 11
If desired, garnish the warm tarte tatin with crumbled feta cheese, fresh thyme sprigs, and a sprinkle of lemon zest before serving.
⏱️ 2 min