French leek tart tatin

💙Why you'll love it

• A cinch - I know, the Tarte Tatin can intimidate some people... but trust me, it's actually really easy to prepare, you'll see!
• Super indulgent - with its puff pastry covered in pistachio pesto, chunks of perfectly caramelized leeks, and creamy burrata.
• Adaptable to the seasons - use other vegetables like white or red onions, endives, carrots, mushrooms, peppers, fennel, etc. Or even fruits, if you prefer a sweet version!

🍯Notes on ingredients

You can find a full list of ingredients and measurements in the recipe card below. Here are a few ingredient notes to make this delicious tart.

• Leek - make the most of them, they're in season from October to February included!
• Honey - choose quality honey. Avoid liquid honey: quality honey crystallizes and is therefore hard. If it's liquid, it means that it's been completely processed and therefore no longer has any virtue.
• Puff pastry - I find its texture much better for tarts, but there's nothing to stop you making/buying shortcrust pastry.

✨How to make this flavorful French tart?

Recipe details and quantities are in the recipe card below.

• Cut your leeks into sections of about x cm. Place them upright in a hot pan with butter and sauté for 5 minutes.
• Meanwhile, mix the honey, vinegar, and herbes de Provence in a small bowl.
• Pour the sauce over the leeks and flip them one by one.

• Cover the pan, lower the heat to medium-low, and let cook for 20 minutes, checking occasionally to make sure nothing burns.

• While the leeks are cooking, prepare the pistachio pesto. In a blender, add the Parmesan, pistachios, basil, garlic, olive oil, and a pinch of salt. Blend until you get a smooth, well-mixed pesto.

• Brush ½ tablespoon of honey in a tart pan and place your leek sections upright in the pan.
• Preheat your oven to 390°F/200°C in regular or static heat mode. Spread some of the pistachio pesto on your puff pastry and place it in the tart pan, pesto side down, on top of the leeks.
• Poke holes in the pastry with a fork to prevent it from puffing up during baking. Bake for 25-30 minutes.
• Use a food syringe to fill the burrata with the remaining pistachio pesto, and once the tart is out of the oven, place the stuffed burrata on top. If you don’t have a syringe or prefer not to stuff it, no worries, simply place the burrata on the tart. Finish by adding the Parma ham, and enjoy! 🙂

👩🏻‍🍳Chef's tips

1. Fold the edges of your pastry over themselves as they will shrink slightly when cooked.
2. To turn the tart tatin over without breaking it - place a large plate on top of the tart tin, taking care to hold the tin and plate firmly together. Then turn it over quickly and confidently, in a single movement, taking care not to spill the filling.
3. Serve the tart tatin warm or hot: it's best served warm or hot.

💡Frequently Asked Questions

If you make this French tart, it would be so nice to leave me a comment and rate the recipe ⭐️⭐️⭐️⭐️⭐️. You can also tag me on Instagram, Pinterest, Facebook or Tik Tok, or even send me a photo, I love seeing my little dishes in your homes!

📖 Recette

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French leek tart tatin

This tart combines the best flavors: caramelized and tender leeks, creamy burrata, delicious Parma ham, and a homemade pistachio pesto, all on a crispy puff pastry. Mouthwatering, right? And the best part is, it's super easy to make!

Servings 6 servings

Prep Time 10 minutes mins

Cook Time 50 minutes mins

Total Time 1 hour hr

Ingredients

• 1 ¾ lbs leeks
• 1 tablespoon unsalted butter
• 1 tablespoon honey
• 1 tablespoon Balsamic vinegar
• 1 tablespoon herbes de Provence
• 1 puff pastry
• 8.5 oz burrata cheese
• 3 oz Parma ham

For pistacchio Pesto

• ¼ cup Parmesan cheese
• ½ cup fresh basil
• ⅕ cup pistacchio unsalted and shelled
• 1 garlic clove
• 7 tablespoons olive oil
• 1 pinch salt

Metric - US Customary

Instructions

• Cut your leeks into sections of about x cm. Place them upright in a hot pan with butter and sauté for 5 minutes.
• Meanwhile, mix the honey, vinegar, and herbes de Provence in a small bowl. Pour the sauce over the leeks and flip them one by one.
• Cover the pan, lower the heat to medium-low, and let cook for 20 minutes, checking occasionally to make sure nothing burns.
• While the leeks are cooking, prepare the pistachio pesto. In a blender, add the Parmesan, pistachios, basil, garlic, olive oil, and a pinch of salt. Blend until you get a smooth, well-mixed pesto.
• Brush ½ tablespoon of honey in a tart pan and place your leek sections upright in the pan.
• Preheat your oven to 390°F/200°C in regular or static heat mode. Spread some of the pistachio pesto on your puff pastry and place it in the tart pan, pesto side down, on top of the leeks.
• Poke holes in the pastry with a fork to prevent it from puffing up during baking. Bake for 25-30 minutes.
• Use a food syringe to fill the burrata with the remaining pistachio pesto, and once the tart is out of the oven, place the stuffed burrata on top. If you don’t have a syringe or prefer not to stuff it, no worries, simply place the burrata on the tart. Finish by adding the Parma ham, and enjoy! 🙂

Notes

• Storage - like most tarts, you can store it for 3 or 4 days in an airtight container in the fridge. But as the pastry has not been pre-cooked (this is not the concept of a tart tatin), it might soften over time.
• Reheat - avoid the microwave, which will soften it completely, and put it in the oven at 320°F/160°C for a few minutes.

Author: Marie Compain

Course: Main Course, Savory tart

Cuisine: French

Keyword: delicious, easy, tasty