Tarte Tartin of Leeks

Directions

1. Make pie crust (pate brisee) by combining flour, salt, and cubed butter into the bowl of a food processor. Process until the mixture resembles coarse sand, about 8- 10 seconds. Alternatively you can do this by hand or with an old-fashioned pastry blender. Slowly add the ice water and pulse the food processor. Test the dough by squeezing it, trying to form a clump. If the clump holds its shape, it is done. If not, continue to add 1 teaspoon of water at a time, and repeat the test until the clump holds. Press the dough into the form of a round disk, wrap it in plastic wrap and refrigerate it for 1-hour or overnight. Remove the dough from the refrigerator and let it stand for about 15 minutes. Lightly flour your work surface and roll the dough to about 1/8-inch (.3 cm) thick and form a 10-inch (25 cm) circle or however wide is your pan). Crimp the edges with your fingers so there’s a thicker boarder around the perimeter. Refrigerate the rolled-out dough until you are ready to use it
2. Pre-heat the oven to 375 F (190 C)
3. Cut the dark green parts off each leek and discard. Then cut disks from each leek that are 1/2-inch (1 cm) to 1-inch (2 cm) thick. Since you cannot clean them the usual way (see headnote), carefully inspect the lighter green disks for any dirt. As needed, float them in a bowl of water to help remove any dirt
4. Bring an oven-proof skillet to medium heat on the stovetop and add the butter and olive oil. Once the butter is melted, add the sugar, and arrange all the leek disks with their cut ends into the pan (see photo). Fill the entire bottom of pan with the leeks. Sauté until the leeks begin to brown on the bottom (lift one up to check). This should take abut 10 – 12 minutes. Remove the pan from the heat and let it cool down enough so that you can safely touch the pan. Sprinkle 1/4 teaspoon salt evenly over leeks. If you have any leftover leek disks, chop them finely and place them on top of the disks in the pan prior to putting on the pie dough (pate brisee). If you are adding the optional grated cheese now is the time to sprinkle it on top of the leeks
5. Remove the pie crust (pate brisee) from the refrigerator and carefully place it over the leeks in the pan. Tuck the perimeter edges down into the pan and gently press the edges down. Cut a couple of small slits into the top of the dough so it can release steam while baking. Place the pan in the oven and bake for 45 – 55 minutes. The crust should be a dark golden brown
6. Remove the pan from the oven (remember to use an oven mitt on the handle!) and let it cool for 10 – 15 minutes. If any of the “caramel” has oozed onto the crust, run a knife or spatula around the perimeter to ensure that it releases. Place a large flat plate or serving dish over the pan and quickly flip it over. Let this rest for 30 minutes before slicing or it has the tendency to fall apart. It will still taste as good, it just won’t be as pretty! And, if it completely falls apart (it shouldn’t because this recipe is well tested — but you never know about pastry…) intentionally crumble it all up and serve it as a spoonable side dish!