Leek tarte tatin with mint and goat's curd
SERVES 6 PREP AND COOK TIME 1 HOUR 20 MINUTES
5 medium to large leeks 2 tablespoons extra virgin olive oil ¼ cup (60ml) verjuice 1½ tablespoons caster sugar ½ cup (125ml) verjuice, extra 1 tablespoon vincotto 445g sour cream (or shortcrust) pastry 1 tablespoon lemon thyme, chopped 1 tablespoon marjoram, chopped 2 tablespoons mint leaves 120g goat’s curd, for serving
1 Preheat oven to 180°C (160°C fan-forced). 2 Trim off the dark green part of the leeks; discard. Wash leeks well and cut crossways into 3cm pieces. 3 Add oil to a 20cm (base measurement) non-stick, ovenproof frying pan; place over a medium heat. Add leeks, cut side down and cook for 2 minutes before turning. Cook for a further 2 minutes or until lightly caramelised. Add verjuice and cook for a further 1 minute. Transfer the pan to the oven and bake for 20 minutes or until the leeks are just tender. Remove from the oven and set aside. 4 Meanwhile, place the sugar and verjuice in a small saucepan. Cook over medium heat until reduced and syrupy – you should have about 2 tablespoons of liquid. Stir through the vincotto and set aside to cool. 5 Increase the oven temperature to 200°C (180°C fan-forced). Cut or roll out the pastry into a 24cm disc approximately. 6 Drizzle 1 tablespoon of the vincotto mixture over the caramelised leeks; sprinkle over the chopped thyme and marjoram. Top with the pastry disc and tuck in around the edges; prick the pastry with a fork. Bake for 45 minutes or until pastry is cooked through. 7 Remove from the oven and allow to stand for 5 minutes before inverting onto a serving platter; drizzle with the remaining vincotto mixture, scatter with mint leaves, drizzle with a little extra olive oil and serve with the goat’s curd.
Not suitable to freeze or microwave.