Christmas, Recipes

Leek & Thyme Tarte Tatin

Recipe Leek Thyme Tarte Tatin
17
Nov

Ingredients

    • 20g butter
    • ½ tbsp Pendleton Olive Estate Extra Virgin Olive Oil
    • 6 leeks, white part sliced into 2½ cm pieces
    • 3 tbsp balsamic vinegar
    • 1 tbsp honey
    • 20g brown sugar
    • 1 tbsp fresh thyme, plus extra to garnish
    • 1 sheet puff pastry

    Serves: 6
    Preparation Time: 50 minutes
    Difficulty: Easy
    Attributes: Vegetarian

    Method:

    1. Trim and discard any fat or sinew from beef fillet. If your fillet is thinner at one end, fold it under itself to form an even
    2. Preheat oven to 200°C (180°C fan-forced). Heat butter and oil in a large frying pan over low heat. Place leeks in the pan and cook for 5 mins on each side.
    3. Meanwhile place balsamic vinegar, honey, sugar and 1 tbsp thyme leaves in a small saucepan. Season, bring to boil, then simmer over low heat for 5 mins until syrupy.
    4. Transfer the leeks to a 22cm round baking dish, packing them in tightly and drizzle over balsamic syrup.
    5. Flour a surface, lay out pastry and cut into a dinner plate sized circle. Place over the leeks, pushing down firmly and tucking in the edges around the dish. Bake for 30 mins or until the pastry is golden and cooked through.
    6. Remove from oven and leave to cool for 5 mins. Turn onto serving plate and garnish with thyme sprigs