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Leek & Ricotta Tarte Tatin

Leek & Ricotta Tarte Tatin

  • 2 sheets of puff pastry
  • 2 medium size leeks, washed
  • A handful of fresh thyme, or a tsp of dried
  • 1 tbsp of honey
  • 50g of butter, chopped in little cubes
  • 1 tsp white wine vinegar
  • 2 tbsp toasted almonds, chopped
  • 2 tbsp of ricotta 
  • a few mint leaves washed
  • salt and pepper

 

  1. Preheat your oven at 190c
  2. Cut your leeks in lengthways. Discard only the root and outer layers that are tough.
  3. Wash your leeks thoroughly. An easy way to do this is soaking them in water after you have cut them.
  4. Combine your butter, thyme and honey in your oven proof pan. Add the leeks cut side down. Make sure the pan is completely covered, you can cut the leeks to size your pan.
  5. Add some freshly cracked pepper and salt and a tsp of vinegar.
  6. Cover the leeks with both sheets of the puff pastry. Take care to smush down the puff pastry all around the inside of the pan. This will end up being a glorious caramelized crust. Pierce the pastry with a knife or fork.
  7. Place the pan in a medium heat stove and cook for 5 minutes, then transfer to the oven and cook for about 30 minutes or until the pastry is nice golden and crispy.
  8. When ready, take it out of the oven, wait for 10 minutes to cool down a bit, then turn it carefully onto a board or a plate.
  9. Garnish with blobs of ricotta, chopped mint leaves and chopped almonds. 

Enjoy!


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