a tart of caramelized leeks, shallots, mushrooms, and garlic atop a parmesan puff pastry crust

This is not the prettiest pastry in the world. I am very okay with this, because it means there's more for me, if you lot all decide to start judging food by how snazzy it ties its tie. Because even if this is not the prettiest tart I've encountered, it's darn near the tastiest. And, trust me, once you've had a bite, it just keeps getting prettier and prettier...

And actually, I'm lying a little bit (maybe I want to keep you from buying all the leeks and garlic in the world, too?). It's got some nice rustic allure to it, especially if caramelized leeks mean poetry to you, too, and when you cut into the tart, the swirls that form inside the crust--layers of buttered, parmesan pastry--are downright lovely.

This isn't even taking into account the smell of caramelized garlic and onions and browned, melt-in-your-mouth pastry floating about in the air.



The tart tatin is traditionally a sweet apple tart with a parmesan crust (I think), but savory versions like this are popular, too, according to my cookbook. This is my first of either sort; I quite approve. 

Leek and Shallot Tart Tatin
adapted from Catherine Atkinson's The Pastry Cook 

the pastry
one sheet storebought puff pastry, frozen
1/2 C - 1 C parmesan cheese

Defrost the puff pastry in the fridge overnight. The next day, unfold it on a flat, clean surface. Sprinkle the cheese on top, then fold the pastry in thirds, like a wallet. Turn the pastry so that the long side is directly in front of you. Roll out so that it is the same size it was before. Wallet-fold again and stash in the fridge for thirty minutes while you make the filling.

the filling
2 Tb butter
2 shallots, quartered
5 garlic cloves, peeled but whole
1/2 leek
1/2 C mushrooms
1 tsp sugar

1 Tb balsamic vinegar
3 Tb water
a big pinch chopped fresh thyme

Slice the shallots and garlic then saute them in the butter for 5 minutes on med-low heat while you cut the leeks and mushrooms.

Quarter the leek lengthwise and put two of the quarters away. Chop the two remaining quarters into two inch lengths. Half the mushrooms and then cut them into wedges. Add to the pan and stir.

Add 1 tsp sugar. It will help the vegetables caramelize. Cook until most vegetables are brown and sweet (5-10 min).



Add the vinegar and water and let it boil down (~10 min). This will soften the garlic further without burning anything. When the vinegar and water have thickened to a glaze, set the pan aside to cool. (To tell if it's thick enough, scrape your spatula across the bottom of the pan to reveal the metal. Watch how the liquid flows back into the space you cleared. If it creeps slowly, like syrup, you're set.)

Meanwhile, roll out the reserved dough big enough to fit over the pan. Set the oven to 375.



When the pan is cool, lay the dough over the top. Then, dock to pastry (prick it) and bake for 25-35 minutes until risen and golden.

Let the tart cool for at least 10 minutes before you invert onto a plate and serve, sliced into wedges.