Pork & Leek Tarte Tatin with Feta & Sundried Tomato Cream

Prep Time

15min

Cook Time

40min

Total Time

55min

Serves

8

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

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.