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Leek Tatin Tart
A savory Tatin tart where tender leeks are par‑cooked in a broth, caramelized with maple syrup and soy sauce, then covered with a pure‑butter puff pastry. Ideal as a starter or main course, it combines sweetness, a light sweet touch and flaky texture.
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Cost Breakdown
Critical Success Points
- • Cut the leeks to uniform size
- • Par‑cook the leeks covered to make them very tender
- • Fold the pastry edges properly to retain the caramel
- • Final bake until perfect golden colour
Safety Warnings
- • Handle the hot oven and the aluminum sheet with kitchen gloves.
- • Watch out for the steam that escapes when removing the aluminum foil.
- • Use a sharp knife to avoid slipping.
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