The tart tartin is an ideal camp cooking method. The tart is cooked in a skillet upside down, only revealing its true beauty when flipped to serve. This is a quick and easy dish, especially since it uses store-bought puff pastry instead of making homemade dough.
The biggest trick to this recipe is heat control. If it gets too hot the leek filling can burn before the pastry is cooked. You can cook this tart in a camp oven, closed grill, or even using a Dutch oven lid with coals.
The finished product is great served hot with side salads or vegetables. It also works cold as park of a picnic lunch or on a hike. It is as pretty to look at as it is to eat.
Leek Tart Tartin Recipe
- 3 leeks
- 1 tablespoon butter
- 1/2 cup sour cream
- 1/2 cup milk
- 3 eggs
- salt and pepper to taste
- 1 cup shredded cheddar cheese
- 1 sheet puff pastry
- 10 inch skillet
- Clean the leeks then slice in equal thicknesses. Melt the butter in a skillet over medium heat then cook the leeks until browned.
- Combine the sour cream, milk, eggs, salt, and pepper until well combined and smooth. Gently pour into the skillet to cover the leeks and fill the gaps. Sprinkle with the cheese.
- Carefully yet swiftly place the pastry over the leeks tucking the pastry down the sides of the skillet.
- The tart now needs to be baked for 15 minutes to set the filling and bake the pastry. Place the whole skillet in a camp oven, cool side of a closed grill, or in a smoker, set to 350 degrees F (180 degrees C). Or place a Dutch oven lid on the top of the skillet then place charcoal on the top to bake the tart. Be careful not to add too much heat as it could burn.
- When the tart is firm and the pastry is cooked remove from the heat. Place a plate over the skillet then turn upside-down exposing the beautiful hidden tart. Eat hot or cold.