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Three cornered leek tart tatin

Prep Time:

30 mins

Cook Time:

25 mins


6 to 8




2 cups three cornered leek bulbs, washed and rubbed clean

3 tbsp butter

1 bunch fresh thyme

1 tbsp balsamic vinegar

2 tsp sugar

sea salt

black pepper

4 tbsp finely grated parmesan

1 sheet of puff pastry (shop bought)


Preheat the oven to 200 degrees C. Choose an oven proof frying pan, measure the pastry and cut into a circle the same size as the circumference of the pan. Put the pastry to one side to use later. Melt butter on a medium heat in the frying pan and gently sauté the three cornered leek bulbs. Pick the leaves off the thyme and add along with the sugar and vinegar when the bulbs are nearly cooked (soft and showing a bit of colour), stirring until the liquid becomes syrupy. Sprinkle on the parmesan and season lightly, then put on the pastry lid. Bake in the oven for 20-25 minutes until golden. Use a knife to slide around the edge to loosen, then leave to cool for 10 minutes. Upturn a plate on top of the pastry, use a tea towel and flip over so the pie is now upside down on the plate. Slice and serve with a dressed salad.

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