Ingredients
- 2 or 3 leeks
- 1 sweet potato
- 1 ready made puff pastry (round shaped)
- 1 knob of butter
- 1 drizzle of olive oil
- 1 table spoon of sweet soy sauce
- 1 drizzle of runny honey
- crumbled feta (2 table spoons)
- teaspoon of zaatar
- teaspoon of sesame seeds
This autumn tarte tatin layers the earthy sweet potatoes with leeks, glazed in sweet soy and honey. Finished with feta, sesame, and zaatar, it balances sweet, savoury, and tangy notes.
Beyond flavour, it’s nourishing too — sweet potatoes bring fiber and antioxidants, while leeks add vitamins and support digestion.
Preparation for leeks and sweet potatoes tarte tatin (upside-down tart)
Preheat the oven at 200 °C.
Rinse the leeks and cut them up in slices of 2 cm. Keep the green part of the leeks for stock. Peel the sweet potatoes and cut into thin slices.
In a deep pan that can go in the oven, melt a knob of butter, add a drizzle of olive oil and runny honey, a table spoon of sweet soy sauce. Place the leeks in the pan and cover them with the slices of sweet potatoes, add some salt and pepper. Lastly, cover the vegetables with the pastry, tuck the side down and scarify the pastry (just a few small cuts).
Now put the pan in the oven for 25 minutes.
Once it is lovely and golden, flip it on a plate, sprinkle some sesame seeds, feta and zaatar.
Enjoy with a green salad, or how about a fennel and orange salad…
