Better Homes and Gardens (Australia) - - Fabulous Food -

Prepa­ra­tion time 15 mins plus rest­ing time

Cook­ing time 50 mins Serves 4-5

6-7 medium leeks

160g un­salted but­ter

30ml ex­tra vir­gin olive oil Sea-salt flakes

3 heaped Tbsp caster sugar

2 Tbsp wa­ter

30ml sherry vine­gar

Freshly ground pep­per, to sea­son 6 sprigs thyme (with flow­ers, if able) 2 Tbsp cur­rants

1 sheet puff pas­try, chilled

120g ash goat’s cheese

4 sprigs tar­ragon

30ml vin­cotto or bal­samic

glaze, to driz­zle

STEP 1 Pre­heat oven to 210°C fan-forced (230°C con­ven­tional). Peel off outer layer of leeks and wash well to re­move dirt and grit. Slice white and light green parts only into 4cm rounds, dis­card­ing tough darker green half. STEP 2 Put 40g of the but­ter and oil in a large fry­ing pan over medium heat. Sprin­kle salt around pan and stand leek pieces, cut end down, in pan. Cook, not mov­ing, for 3-4 min­utes, to colour and caramelise. Us­ing tongs, turn leeks over and add an­other 40g of the but­ter to pan. Cook for a fur­ther 3-4 min­utes. You want them to soften, but not col­lapse.

STEP 3 Re­move pan from heat. Put sugar and wa­ter in a 20cm round, heavy-based, oven­proof fry­ing pan over low heat to dis­solve sugar. Once dis­solved, turn heat up to medium and cook, shak­ing oc­ca­sion­ally, un­til syrup thick­ens and is a rich golden colour, tak­ing care not to burn it.

STEP 4 Re­move from heat and stir in vine­gar and re­main­ing but­ter. Add 1/2 tsp salt and sea­son with pep­per. Lay thyme in caramel, then sprin­kle over cur­rants. Ar­range leeks on cut ends to fit snugly in caramel, leav­ing no gaps.

STEP 5 Cut a cir­cle of pas­try about 2cm larger than di­am­e­ter of fry­ing pan. You may need to gen­tly roll pas­try out a lit­tle to en­sure over­hang. Lay pas­try over leeks and tuck edges in. Us­ing a sharp knife, pierce a few slits in pas­try top to re­lease steam.

STEP 6 Bake for 10 min­utes, then re­duce oven to 170°C fan-forced (190°C con­ven­tional). Bake for a fur­ther 25 min­utes. Re­move from oven and rest for 5 min­utes.

STEP 7 Put a plate, slightly larger than fry­ing pan, on top and care­fully in­vert tarte Tatin. Crum­ble over goat’s cheese and driz­zle with vin­cotto. Serve im­me­di­ately.

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