Braised Leek Tart Tatin (Serves 4 people)

Leeks are a wonderful ingredient that usually has a hidden hand in a dish's success. In this leek tart tatin (named after the famous upside down apple tart that is cooked in a similar fashion) the leeks play the starring role, and their delicate sweet onion flavor makes for an addictive counter to the rich goat's cheese.

  • 3 Large Leeks, cut into ½" rounds
  • 1 Bay Leaf
  • 2 Sprigs Rosemary
  • 1 ½ Tsp Dried Oregano
  • 2 Cloves Garlic
  • 2/3 Cup Sherry Vinegar
  • ½ Cup Extra Virgin Olive Oil
  • 3 Tbs Dark Brown Sugar
  • 1 ½ Tbs Salt
  • ½ Cup Soft Goat Cheese
  • 1 - 9"x15" Puff Pastry Sheet
  • 4 - 3" Tart Molds
  • -Combine the bay leaf, rosemary, dried oregano, garlic, sherry vinegar, extra virgin olive oil, dark brown sugar, and salt. Whisk together.
  • -In a shallow pan make one even layer of leeks and pour sherry mixture over leeks.
  • -Cover with aluminum foil, and cook at 350⁰ for 20-30 minutes, until soft.
  • -Uncover, flip the leeks, and cook for another couple of minutes. The liquid should be reduced to a thick glaze.
  • -Cool in the pan.
  • -While leeks are cooling, melt goat cheese over low heat, and using the tart molds cut circles out of puff pastry and dock pastry with a fork.
  • - Assemble the tarts: Stuff bottom of tart mold as tightly as possible with leek rounds. Using a brush, coat one side of the puff pastry round with goat cheese. Place puff pastry on top of leeks, goat cheese side down, then using a knife, tuck in the edges of the puff pastry. Bake at 375⁰ for 8-10 minutes until puff pastry is golden brown.
  • - Invert onto a plate, and serve with a simple salad of dressed watercress.