A leek tarte tatin

The perfect meal for unexpected guests

On veggielicious.de, Anne-Katrin Weber recommends a leek tarte tatin. The perfect meal for unexpected guests as we always have some bottels of Arômes des Maures in the fridge anyway.

For the pastry

80 g wholemeal wheat flour
100 g wheat flour (Type 405)
Salt
100 g cold butter
20 g grated Parmesan
40 g sour cream
Flour for kneading

You’ll also need

1 kg leeks
2 tbsp olive oil
Sea salt
Piment d’Espelette
2 tbsp butter
1.5 tbsp mild honey
1 tbsp thyme leaves
150 g fresh goat’s cheese

Serves 4, approx. 40 minutes plus chilling and baking time

Using the dough hooks on a hand mixer, rub together both types of flour with a good ½ tsp salt, cold butter in small flakes, Parmesan and sour cream to form coarse crumbs. Add 2 tbsp cold water and quickly knead everything into a smooth dough. Wrap in cling film and chill for approx. 60 minutes.

Meanwhile, trim the leeks and cut them into 2.5 cm wide pieces; wash them thoroughly, taking care to ensure the pieces stay together. Heat the oil in a large frying pan and arrange the leek pieces side by side in the pan, cut-side down. Cover with a lid and steam the leeks over a low to medium heat for 10 minutes. Season with salt and Piment d’Espelette.

Preheat the oven to 220°. Generously grease a 24 cm baking dish with butter, then arrange the leek pieces in the dish, browned side up, close together. Drizzle with honey and sprinkle with 2 tsp thyme. Dot the fresh goat’s cheese over the top