UPSIDE DOWN SPRING ONION AND LEEK TART

Recipe by The Leek and the Carrot

Serves 4

Takes 1 hour

Ingredients:

5 spring onions, cut into 1/4 inch rounds

1 tablespoon oil

1/8 teaspoon pepper

1/2 teaspoon kosher salt, divided

2 tablespoons butter

4 leeks, white and pale green parts only, thinly sliced

2 tablespoons champagne vinegar

1 tablespoon Dijon mustard

1 tablespoon honey

2 ounces finely shredded parmesan 

1 ready-to-bake sheet puff pastry (half a package of 17.3-ounce Pepperidge Farm puff pastry), thawed


Directions:

  1. Preheat oven to 400 degrees. 

  2. Line a baking sheet with parchment paper. Add onions and drizzle with oil. Sprinkle with peppers and 1/4 teaspoon salt. Roast for 20 minutes until golden brown on both sides.

  3. Meanwhile, melt butter in a large saute pan over medium heat. Add leeks and saute for 5 minutes until just beginning to brown. Turn off heat and stir in Dijon, honey and vinegar until smooth. 

  4. On a floured surface, roll the puff pastry sheet into a 12-inch square. Place a 10-inch pie pan upside down on top of the puff pastry and trace a circle with a sharp knife around the circumference of the pan. Save the scraps for another use.

  5. Flip the pie pan over and place roasted onions on the bottom in a single layer. Spread leek mustard mixture over the top of the onions and then sprinkle evenly with parmesan. Place the puff pastry circle on top and cut 3-4 slits into it with a knife (to let steam escape). Bake for 25 minutes until the puff pastry is browned. 

  6. Let the tart cool for 5 minutes then place a plate or serving platter on top. Gently invert the tart and thump the bottom to help release. Pull the pan away, if some onions remain stuck to the pan, gently release onto your tart. Serve warm.

Leek, OnionBethanee WrightComment