Pork and leek tarte tatin with feta and sundried tomato cream

By Drum Digital
10 July 2019


Prep Time: 15 min | Cook Time: 40 min | Total Time: 55 min | Serve: 8

Simple to make but still incredibly impressive, this ‘upside-down’ dish is a work of tart! 


Tarte tatin

45ml (3T) olive oil for cooking

1 pack Eskort Pork Rashers, cut into 2cm pieces

500g leeks, cut in half lengthwise

45ml (3T) butter 

30ml (2T) fresh thyme, chopped 

15ml (1 T) vegetable stock

60ml (¼c) water

60ml (¼c) castor sugar

Zest of one lemon

5ml (1t) salt and pepper

1 roll puff pastry 

1 egg, beaten

Feta and sundried tomato cream

125ml (½c) feta

250ml (1c) double thick cream 

5ml (1t) black pepper

60ml (¼c) sundried tomatoes, chopped

Microherbs for garnishing


Tarte Tatin

  • Preheat the oven to 200°C.
  • Heat the oil in a large oven-proof frying pan over medium heat and fry the rashers until golden on both sides.
  • Dissolve vegetable stock in the water.
  • Put the leeks sliced-side down in the pan, then add the butter, thyme, vegetable stock, water, castor sugar, lemon zest, salt and pepper.
  • Put the lid on the pan and allow to cook for 10 minutes.
  • Remove the lid and fry until the liquid has evaporated.
  • While the leeks are cooking, roll the pastry out on a flour-dusted surface and cut it into a circle, slightly bigger than the pan.
  • Remove the pan from the heat.
  • Place the pastry over the leeks and tuck it in on the sides.
  • Brush the top with beaten egg and bake for 15 minutes.

Feta & Sundried Tomato Cream

  • Whip the feta and cream together in a large mixing bowl. Fold in the black pepper and sundried tomatoes.
  • Remove the pan from the oven, place a plate over it and flip the tarte tatin onto the plate.
  • Top with feta and sundried tomato cream.
  • Garnish with microherbs and serve sliced.

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