Leek Tarte Tatin
Directions
- 1Preheat the oven to 180°C (fan).
- 2Slice the leeks lengthwise, clean them thoroughly, and cut them down to fit snugly into your pan.
- 3Add the leeks and water to the pan. Cover and steam for 10 minutes, until they’re tender and the water evaporates. Remove and set aside.
- 4In the same pan, add olive oil, rosemary, honey, lemon juice and zest, chili flakes, and salt. Stir well. Place the leeks back in, cut-side down, to soak up all that flavor.
- 5Brush every 2 sheets of filo with olive oil, then stack into 4 double layers.
- 6Drape the pastry stack over the leeks, tucking the edges gently into the sides of the pan. Brush the top with olive oil.
- 7Bake for 40 minutes, or until the filo is golden and crispy.
- 8Let it cool for a few minutes. Then carefully flip the tart onto a cutting board or serving plate.
- 9Finish with crumbled feta, fresh mint, a drizzle of honey and olive oil, and a sprinkle of za’atar.
Ingredients
- 4 medium leeks
- 0.5 cup water
- 4 tbsp olive oil
- Rosemary leaves
- 2 tbsp honey
- 1 lemon juice and zest
- crushed chili flakes
- Salt
- 8 sheets Filo pastry
- Olive oil
- Feta cheese
- Olive oil
- Fresh mint
- Honey
- Za'atar
Equipment
panovencutting board
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