Leek Tarte Tatin


Leek Tarte Tatin
This Leek Tarte Tatin recipe, uses store-bought frozen butter puff pastry and leeks to create a with buttery caramelised leek tarte tatin. Leeks are possibly one of the most underused members of the onion family. This sticky, sweet Tarte Tatin is a great way to turn the humble leek into a hero.

Leeks are one of the most versatile veggies you can have in your fridge, and are at their best in the autumn months. This sticky, sweet Tarte Tatin is a great way to turn the humble leek into a hero.

Leek Tarte Tatin Recipe

Serves 4


1 cup caster sugar

20g butter

¼ cup white wine

3 leeks, trimmed, cut into 2cm-thick slices

2 sheets ready-rolled frozen butter puff pastry, partially thawed

sprigs of fresh thyme, to serve

150g spreadable goat’s cheese


Preheat oven to 200˚C. Grease a 20cm square cake pan with butter. Place sugar into a non-stick frying pan over a medium-low heat. Cook for 5 minutes or until sugar begins to melt. Swirl sugar around pan until an even golden toffee forms. Add butter and wine and swirl around pan until well combined and butter has melted. Pour over base of prepared pan.

Place slices of leek onto toffee, fitting slices tightly over base of pan. Place one pastry sheet on top of another and place over leeks, turning excess pastry over towards centre of pan. Bake for 25-30 minutes or until pastry is puffed and golden. If pastry begins to colour too much, tightly cover with foil.

Turn tart out onto a large serving platter or large chopping board. Serve sprinkled with thyme leaves and goat’s cheese on the side.


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