Cook Along with Chef Deniz: Heirloom Tomato Tarte Tatin With Leeks, Fresh Goat’s Cheese And Basil

Heirloom Tomato Tarte Tatin With Leeks, Fresh Goat’s Cheese And Basil

Yields: 2 portions.

Ingredients:

• 1 sheet of frozen butter puff pastry sheet, tempered
• 1 large ripe heirloom tomato, never been refrigerated
• 1 small fresh red chili, or a pinch of dried flakes
• 1 head of garlic
• 150 ml leeks, thinly sliced
• 5 sprigs of thyme
• 30 ml butter
• 1/3 cup of sugar
• 25 ml of sherry vinegar
• 100 ml of crumbled fresh goat’s cheese
• 30 ml of fine balsamic vinegar
• 100 ml olive oil
• 1 large bunch of fresh basil
  • *Available from Well Seasoned

Instructions:

1. Heat your oven to 425F. IN a small sauce pot cook the hole garlic cloves in olive oil around 20 minutes or until soft with thyme sprigs. In a pan cook thinly sliced leeks until soft around 3 minutes. Season with salt and the chili.
2. In a separate 9’’ heavy skillet, melt the sugar and caramelized until amber colour on medium heat being careful not to burn it, add the sherry vinegar and take off the heat. Slice your tomato into 1/4 inch in thickness and season lightly with salt, fan over the bottom of the pan. Spread the soft leeks and add half the basil leaves. Cut a 10’’ round from your puff pastry and carefully lay on top of the pan.
3. Cook the tarte in the oven for 20-25 minutes or until nicely caramelized. Very carefully, there will be caramelized sugar in the bottom, invert on to a large-enough round plate. Garnish with rest of the basil leaves, goat’s cheese, soft garlic cloves and balsamic vinegar. You can drizzle some of the garlic cooking oil also.
4. Serve.

Prep Time: 20 Minutes

Cook time: 60 Minutes