We all know what a leek tart is but this might possibly be the very first time you hear or read about a leek tatin. And it might probably cause you to raise your eyebrows a little higher than they usually sit. That's normal. I'll try to explain. Ever since succeeding in making a classic apple tatin I started wondering about other ingredients that would also look gorgeous 'baked upside down'.
What I like about a tatin is its crunchy pastry. I often end up with a slightly soggy quiche or tart bottom. The tatin dough is fully exposed to the oven heat and only turned over again after baking. Choose a fruit or vegetable filling that will caramelize nicely. The leeks are therefore perfect.
Ingredients for 4 persons
3,5 oz (100 g) pastry flour
3,5 oz (100 g) butter
1 tsp sugar
4 big leeks
1 garlic clove, chopped
Combine the pastry flour, egg, the sugar, a pinch of salt and 2 oz (55 g) cold butter. Process into a firm dough. Transfer it to a floured surface. Knead the dough for 3 minutes. Add more flour if necessary. Wrap it in clingfilm and put it in the fridge for 30 minutes to rest. Wash the leeks. Remove the outside leaf. Cut the white and light green part into 1-inch thick pieces. Melt the rest of the butter in a non-stick pan. Season the butter with a little pepper, salt and nutmeg. Add the garlic and cook for 1 minute. Place the leeks cut side down in the hot pan into a neat circle. Put the lid on and cook for 20 to 25 minutes until the leeks are soft. Add a little splash of water if necessary. Don't stir or toss the leeks. In the meantime, roll out the dough into a nice circle that nicely covers the leek circle and the sides. Season the leeks again with pepper, salt and a small pinch of nutmeg. Coat with the dough circle and place the pan in a preheated oven at 200°C for 30 minutes. Cover with some tinfoil if the dough starts to brown. Remove the pan from the oven. Drain any excess hot liquid. Place a large plate on top and turn the pan. Leave the leek tatin to cool a bit. Garnish with the shaved parmesan.