Savory Leek Tatín by Carlosbernalchef

Ingredients

• 3 large leeks, white part only, sliced into thick rounds
• 2 tbsp honey
• 2 tbsp olive oil
• 50 g (approx. 3.5 tbsp) butter, melted
• 1 tbsp balsamic vinegar
• 1 tsp fresh thyme leaves
• 1/2 tsp salt
• 1/4 tsp black pepper
• 1 round puff pastry sheet
• 1/2 cup ricotta cheese
• 1/4 cup sun-dried tomatoes, chopped
• 1/4 cup walnuts, chopped

Instructions

1. Preheat oven to 180°C (350°F). Line a baking sheet with parchment paper.
2. In a small bowl, whisk together honey, olive oil, melted butter, balsamic vinegar, thyme, salt, and pepper.
3. Arrange the sliced leeks tightly in a circle on the parchment paper.
4. Pour the honey-balsamic mixture evenly over the leeks.
5. Place the puff pastry sheet over the leeks. Trim excess pastry if needed, pinch the edges to seal, and cut a small slit in the center to allow steam to escape.
6. Bake for 30 minutes, or until the puff pastry is golden brown and puffed.
7. Carefully invert the tart onto a serving plate.
8. Top the tart with ricotta cheese, chopped sun-dried tomatoes, and chopped walnuts before serving.