Serve with a thin slice of gorgonzola cheese on top of the tarte tatin to melt into the residual heat. Delicious paired with a glass of rosé wine and a light green salad on the side.
Ingredients
Method
Ingredients
- 800g frozen puff pastry, thawed
- Flour, for dusting
- 30ml olive oil
- 40g butter
- 30ml honey
- 30ml Dijon mustard
- 45ml red wine vinegar
- 3 sprigs rosemary
- 10-12 large leeks, cut into 3cm rounds
- Sea salt and ground black pepper, to season
- 60g Parmesan cheese
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Method
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1Preheat the oven to 220°C. Roll the pastry out on a floured surface and trim it to fit a Le Creuset 30cm Signature Shallow Casserole, using the lid as a size guide. Place the pastry in the fridge to chill for 20 minutes.
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2Place the casserole over medium heat and melt the butter with olive oil until it foams. Add the honey, mustard, and vinegar, and reduce the heat to low. Allow the honey to caramelise slightly. Once the honey butter mixture is a medium amber colour, turn the heat off and scatter some of the rosemary in the bottom of the roaster. Arrange the leek rounds over the entire surface of the casserole. Season with salt and turn the heat back on. Caramelise the leeks, checking the colour frequently so they do not burn.
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3Remove from the heat and grate over the Parmesan. Top with the chilled pastry and tuck the edges in. Score a cross in the middle of the pastry to allow steam to escape and place it in the preheated oven. Bake for 30 – 40 minutes until the pastry is cooked through. Allow to cool in the casserole for 5 minutes before very carefully inverting onto a plate. Some leeks might stay behind in the casserole, but simply place them back into the pastry. Sprinkle with more grated Parmesan if you like, and serve with a fresh green salad.
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