I like savoury upside down pies a lot and this is one of my most recent creations. I think this is a very suitable dish for September as I used mini leeks and new potatoes cooked in fondant potato style.
I think it was easy to make, because there is no pastry making involved. This is how I made this tart.
320g puff pastry sheet
8-10 mini leeks
10-12 small new potatoes
A few sprigs of thyme
1tbsp vegetable stock powder
Pre-heat the oven to 180C.
Prepare about 2dl vegetable stock. Cut the new potatoes in half. Heat little butter in a saucepan at moderate heat. Place the potatoes into the saucepan and let them fry for a couple of minutes without moving them. Then pour the vegetable stock into the saucepan and add some thyme. Let the potatoes simmer under the lid until almost cooked. Just remember to make sure that the pan isn't too hot and the potatoes won't burn.
Heat butter in another pan and gently fry the leeks in there for a few minutes. Add the salt and sugar and heat it all for further couple of minutes. Brush a cake tin with some of this butter, salt and sugar mix from the leek pan.
Place the leeks into the bottom of the cake tin and also pour the rest of the butter on them. Then add the potatoes on the top of them and some more thyme. Finally put the puff pastry sheet into the tin and press it down to the edges.
Bake the tart at 180C for about 30 minutes. After baking carefully turn it upside down and enjoy it warm.
Happy savoury baking moments!