Remove the pan from the oven, place a plate over it and flip the tarte tatin onto the plate.
Top with feta and sundried tomato cream, garnish with micro herbs and serve sliced.
Pork & Leek Tarte Tatin with Feta & Sundried Tomato Cream
Ingredients
- Tarte Tatin
- 1 pack Eskort Honey Glazed Pork Rashers, cut into 2cm pieces
- 500g leeks, cut into half lengthwise
- 30ml (2 tbsp) fresh thyme, chopped
- 60ml (¼ cup) vegetable stock
- 45ml (3 tbsp) butter
- 60ml (¼ cup) castor sugar
- Zest of one lemon
- 1 roll puff pastry
- 45ml (3 tbsp) olive oil for cooking
- 5ml (1 tsp) salt and pepper
- 1 egg, beaten
- Feta & Sundried Tomato Cream
- 125ml (½ cup) feta
- 250ml (1 cup) double thick cream
- 5ml (1 tsp) black pepper
- 60ml (¼ cup) sundried tomatoes, chopped
- Allergens:
- This recipe contains wheat (gluten) and dairy (lactose).
- Substitutions:
- Butter (lactose): Use ghee (clarified butter) or solidified coconut oil.
- Puff Pastry (gluten): Use gluten-free puff pastry.
- Feta (lactose): Use vegan feta or lactose-free cottage cheese.
- Double Thick Cream (lactose): Use Orley Whip or coconut cream.
Method
- Tarte Tatin
- Preheat the oven to 200°C.
- In a large oven-proof frying pan over medium heat, add olive oil and fry the rashers until golden on both sides.
- Place the leeks sliced-side down into the pan, then add the butter, thyme, vegetable stock, water, castor sugar, lemon zest, salt and pepper.
- Close with a lid and allow to cook for ten minutes.
- Remove the lid and fry until the liquid has evaporated.
- While the leeks are cooking, roll the pastry out on a flour-dusted surface and cut it into a circle, slightly bigger than the pan.
- As soon as the pan juices have evaporated, remove the pan from the heat.
- Place the pastry over the leeks and tuck it in on the sides.
- Brush the top with beaten egg and bake for 15 minutes.
- Feta & Sundried Tomato Cream
- Whip the feta and cream together in a large mixing bowl.
- Fold in the black pepper and sundried tomatoes.
Serve
View more
Smoked Gammon with Cranberry, Orange & Clove Glaze
The best way to keep warm this winter is with a hearty soul-warming & #JustDelicious soup!
BBQ Pastrami Roast, served with apple and cider gravy, roasted butter salad and sauteed greens.
Porchetta Wrapped in Bacon, served with salsa verde, glazed carrots and bulgur wheat salad.
Bacon And Tomato Sheet Pan Gnocchi
Bacon And Cheese Croissant Bake
Airfryer Sausage, Corn And Cheese Frittata
