Leek Tatin with Comté Cheese
Ingredients
- 4 pcLeek (whites only, in sections)
- 40 gSalted butter (diced)
- 1 tbspBrown sugar
- 2 tbspBalsamic vinegar
- 60 gComté cheese (grated)
- 1 pcPuff pastry
- 3 pcThyme (sprigs, leaves only)
- 1 pinchGray sea salt
- 1 pinchBlack pepper ground
Method
Tender leeks caramelized in balsamic vinegar, tucked under a crispy puff pastry. The cheese adds body while the brown butter binds everything together.
- 1
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
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
Add salt, pepper, and fresh thyme leaves. Spread the grated Comté over the leeks. The cheese will melt and bind the vegetables together.
- 4
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
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.
Frequently asked questions
How do you get this dish right?
- 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.
How long does this dish keep?
Keeps for 48h in the fridge. Reheat in the oven at 150°C to restore the pastry's crispness.
