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
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