Leek and Celery Tarte Tatin with Honey and Hazelnuts
This upside-down tart reinvents a pastry classic in savory form.
- Prep time: 30 minutes
- Cook time: 45 minutes
The leek-celery duo transforms into an elegant and comforting creation, elevated by honey caramel and crunchy hazelnuts. Perfect for a meal with friends or a family Sunday, this recipe proves that winter vegetables deserve the spotlight!
Ingredients
-
leeks
-
celeriac
-
honey
-
butter
-
apple cider vinegar
-
walnuts
-
thyme
-
salt and pepper
-
puff pastry
Recipe steps
Prepare the vegetables
Wash and cut the leeks into 5 cm sections (white AND tender green parts). Peel the celery and cut into 1 cm thick slices. In a pan, blanch the leeks and celery for 5 minutes in boiling salted water. Drain well.
Prepare the caramel
Preheat the oven to 180°C. In a tart pan (or 26 cm oven-safe skillet), melt the butter with the honey over low heat. Add the balsamic vinegar, season lightly with salt and pepper. Artistically arrange the leeks and celery in the caramel, alternating. Sprinkle with crushed hazelnuts and thyme. Let caramelize for 10 minutes over medium-low heat, watching carefully.
Assemble everything
Roll out the pastry and cover the vegetables, tucking the edges well inside the pan. Bake for 35-40 minutes until the pastry is golden brown.
Flip the tart
Let cool for 5 minutes, then flip confidently onto a serving plate. Garnish with chopped celery leaves.
Tips and variations
- The little extra: Add 150g of fresh goat cheese or blue cheese for more indulgence Along with some celery leaves for decoration
- For a perfect pairing: Serve warm with a lamb’s lettuce salad and some walnuts, dressed with cider vinaigrette.
Anti-waste tips
Leftover hazelnuts? Blend them with a little oil to make an instant pesto with the celery tops.
Pastry scraps? Shape into savory crackers and bake for 10 minutes with salt and rosemary.
