40 g sugar
10 g butter
2 tbsp apple or white balsamic vinegar
1 tsp salt
500 g leek
just white and light green parts
3 sprigs of thyme
1 tsp salt
½ tsp chilli flakes
1 rolled-out round of puff pastry
Preheat the cooking space to 230 °C using the PizzaPlus mode.
Spread the sugar over a round baking tray and caramelize on a wire shelf in the middle shelf position for 4 minutes.
Add the rest of the ingredients to the hot caramel and stir in well with a spoon.
Wash the leeks, cut into 2 cm thick rounds, arrange closely together in the caramel. Scatter the rest of the ingredients up to and including the chilli flakes over the leek. Place the puff pastry on top, fold the excess pastry inwards and press down well between the leek and the baking tray. Prick the pastry several times with a fork.
Preheat the cooking space to 200 °C using the top/bottom heat mode.
Bake the tarte on a wire shelf in the middle shelf position for 30 minutes.
Leave the tarte tatin to rest for 5 minutes before inverting it onto a plate.
(Pre-)heat cooking space to 230 °C with PizzaPlus
Preheating finished. Put the food in.
PizzaPlus 230 °C for 4 Mins
Remove the food from the cooking space. Prepare.
(Pre-)heat cooking space to 200 °C with Top/bottom heat
Put the food in. Continue baking.
Top/bottom heat 200 °C for 30 Mins