Tarte Tatin aux Poireaux

Oh, la, la… une jolie tarte pour le dîner !

Tarte Tatin was originally made with apples, more or less an upside down single-crust apple pie. The last two times I’ve been in France, I’ve had something similar but instead made of the French staple, leeks – les poireaux (“lay pwa-row”).

Leeks resemble celery but are a fresh and mild-tasting onion. The painful thing is that they are a bit expensive and to clean the grit from between the stalks is an arduous task when fresh. This $1.79 one pound package of cut and cleaned leeks from Trader Joe’s cures both of those ailments. 

A leek tart has never been so easy.

Ingredients :

  • 1 pie crust (see steps below, or use your favorite)
  • 1 bag of leeks (or use fresh, just use the white parts only of 4-5 leeks)
  • 2 T coconut oil
  • ⅓ c sugar
  • 2 T water
  • 1 T balsamic vinegar
  • ½ t curry powder
  • Salt and Pepper to taste

First, you may want to prepare the crust, unless you’re using one pre-made.

  • 1 ¼ c oat flour
  • ½ c coconut oil
  • ⅓ c ground flaxseed
  • ¼ c water
  • 1 T vinegar
  • ½ t salt

In a separate bowl, mix the flaxseed meal, water, and vinegar and allow to stand. With a fork cut the coconut oil into the oat flour and salt. Once pea-ish sized clumps are formed stir in the flax mixture. Add a dab more water if it’s too dry. Set aside while you prepare the leeks. And to roll out, you might roll between two pieces of Saran wrap.

In a stove top and oven safe pan (I used my trusty cast iron pan which is about the size of a pie pan), heat the coconut oil on medium-low and add the leeks. Arrange them so that they are as tightly packed as possible and so that the round parts are sticking up. This will make for une jolie tarte.  The only drawback of the bagged leeks is that there will be some broken leek circles.  Sigh… It’ll be okay.

Cook for 15 minutes until the leeks are tender and most of the frozen leek water has evaporated.

While leeks are cooking, heat the sugar and 2 T water on medium just until mixed and the sugar starts to melt. Take off of heat and add the balsamic, curry powder, and a little salt and pepper. This is your caramel which you’ll now pour evenly over the cooked leeks.

Cover with the pie crust. Bake at 350° for 35-40 minutes.

Loosen the crust around the edges. Place a large plate over the pan and flip the tart over. Allow to sit a few minutes before indulging.

A votre santé !

One thought on “Tarte Tatin aux Poireaux

  1. Pingback: On the Tasting Menu: Leeks « Sheila Squillante

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