Miso & Leek Tarte Tartin

Ingredients:

• Drizzle of EVOO
• 2 TBSP salted butter 
• 2 garlic cloves 
• 1 heaped tsp miso paste
• squeeze of fresh lemon juice
• flakey sea salt & cracked pepper 
• fresh thyme 
• dash of water
• 3 leeks 
• sheet of all butter puff pastry 

To serve:

• grated parmesan
• lemon zest
• flakey sea salt & cracked pepper 
  
• creme friache 

Method

• Pre heat fan forced oven to 200 degrees celsius 
• Preheat cast iron skillet over medium-high heat and add olive oil & butter. Fry garlic until it starts to brown and add miso paste, lemon, salt, pepper, thyme and a dash of water to emulsify. Mix well until combined. 
• Wash leeks and remove ends, you want to use mostly the white fleshy part of the leek for this dish. Chop in half length ways and then cut into even segments. The amount of leeks you need will depend on the size of your pan. Remove from the heat and carefully arrange the leeks flat side down into the buttery sauce. The leeks should be arranged tightly into a uniform pattern otherwise you'll end up with gaps when its cooked. Return to the stove and cook the leeks down for a few minutes. 
• Remove from the heat, unwrap your pastry and carefully place over the top of your cast iron skillet. Cut off the excess pastry, leaving a small edge and carfully tuck this around the leeks -  it should be nice & snug. Poke holes over the surface of the pastry with a fork. 
• Place cast iron skillet into your preheated oven & cook for 15 minutes. After this time, reduce the heat to 180 degrees celsius and cook until golden brown (this was about an extra 10 minutes). 
• Remove from the oven and allow to cool for 5-10 minutes. Get a large plate and carefully flip the tarte tartin so that the pastry side is on the bottom of the plate. 
• Serve with a generous dose if grated parmesan, flakey sea salt, pepper, lemon zest & creme friache.