Leek tarte tatin with mint and goat's curd

Australian Women’s Weekly NZ - - MAGGIE BEER -

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.

Leek tarte tatin with mint and goat's curd

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