Leek Tatin with Comté Cheese

Tender leeks caramelized in balsamic vinegar, tucked under a crispy puff pastry. The cheese adds body while the brown butter binds everything together.

• Prep time: 20 min
• Cook time: 35 min
• Difficulty: Easy
• Calories: 464
• Protein: 11 g
• Carbs: 41 g
• Fat: 27 g

Ingredients

• 4 piece Leek ( whites only, in sections )
• 40 g Salted butter ( diced )
• 1 tbsp Brown sugar
• 2 tbsp Balsamic vinegar
• 60 g Comté cheese ( grated )
• 1 piece Puff pastry
• 3 piece Thyme ( sprigs, leaves only )
• 1 pinch Gray sea salt
• 1 pinch Black pepper ground

Instructions

1. Preparing the leeks

   Wash the leeks. Cut the whites into 3 cm long cylinders. Keep the greens for another use. The pieces must be of even size for uniform cooking.

2. Sauté and caramelize

   In an oven-proof skillet, melt the salted butter until foaming. Arrange the leeks standing up, packed tightly. Let them brown for 5 minutes. Sprinkle with brown sugar and deglaze with balsamic vinegar. The liquid should reduce until syrupy.

3. Seasoning and cheese

   Add salt, pepper, and fresh thyme leaves. Spread the grated Comté over the leeks. The cheese will melt and bind the vegetables together.

4. Assembly and baking

   Cover with the puff pastry. Tuck the edges inside the pan. Prick the pastry to let steam escape. Bake at 200°C until the crust is deep golden and firm to the touch.

5. Unmolding

   Let rest for 5 minutes out of the oven. Place a plate over the pan and flip quickly. The leeks should be glossy and perfectly arranged.

Chef's tips

• Pack the leeks tightly in the pan as they shrink during cooking.
• If the leeks release too much water, increase the heat to evaporate it before adding the pastry.
• Use a cast-iron skillet for the best caramelization.

Storage

Keeps for 48h in the fridge. Reheat in the oven at 150°C to restore the pastry's crispness.