The tart tartin is an ideal camp cooking method with the tart being cooked in a skillet upside down, only revealing its leek filling and true beauty when flipped to serve.
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.