Leek tarte tatin with leek and goats cheese creme
There are some vegetables that I use in most dishes. They lend their flavor to other dishes but are never the main ingredient. Not long ago I made a recipe featuring carrots. Another vegetable that is almost never the main event are leeks.
One of my favorite soups is leek and potato soup, so simple and yet so delicious. I eat leeks raw, shredded in a sandwich, with cheese, cooked on the side and in countless dishes. This time I decided to cook leek two ways, different textures, both highlighting the gentle but distinct leek flavor.
Leek tarte tatin with balsamic caramel
preparation time 10 minutes
cooking time 15 minutes + 20-25 minutes
oven 180C or 356F
- 4 large leeks
- puff pastry
- oil for frying
- 20 gr or 0.7 oz butter
- 1 dl or 1/2 cup sugar, I used demerara sugar
- 1/2 dl or 1/4 cup balsamic vinegar
- Leek and goats cheese puree, see recipe below
- 3 thin slices of pancetta
- goats cheese to crumble on top
- crushed chili
Start by cleaning the leek and cut the white and pale green in even pieces. Place them in a frying pan and caramelize them on one side. Add a lid and steam them just soft before taking them off the heat.
Make the caramel in an oven proof frying pan. Place the butter and sugar in the pan and cook the caramel.
Add the balsamic vinegar and let the caramel cook for 5-8 minutes to reduce the liquid and intensify the flavor.
Place the leeks in the caramel.
Place the pastry on top. Cut a cross in the middle and bake it for 20 minutes or until the pastry sounds hollow when you tap it.
Let the tarte tatin cool and then turn it upside down on a plate.
Whilst the tarte tatin is cooking make the leek and goats cheese creme. I used a mild goats cheese to not overpower the flavor of the leek.
Leek and goats cheese creme
preparation time 5 minutes
cooking time 10 minutes or until the leeks are soft
- 2 dl or 1 cup of the green of the leek, sliced
- 2-3 tbsp goats cheese
Steam the leek until it is soft. Once steamed let it cool and remove as much water as possible. I did this by placing the leek on a clean jcloth and wring out as much water as possible.
I placed the cooled leek in the blender with the goats cheese and blended until smooth.
Cut a quarter of the slightly cooled leek tarte tatin. Add the leek creme, crumbled goats cheese and a sprinkle of chili before serving.
The leeks were absolutely the star of the dish. I added a few slices of pancetta for flavor and texture.
I liked this so much I am bringing it to Angie’s Fiesta Friday party, always foodie and always great! Her co host this week is the lovely Laura, Feast Wisely, have a look at her blog, it is full of delicious recipes!