You are probably familiar with a sweet apple Tarte Tatin, but we love using this baking technique to make savory Tarte Tatins as well. This show-stopping recipe has just the right amount of intriguing sweetness once it’s layered with nutty Gruyère, tangy mustard, tender potatoes, and meltingly soft leeks. Shards of bacon on top and throughout offer wonderful pops of salty crispness alongside a shatteringly flaky and buttery topping made from store-bought puff pastry. Super cozy and comforting, this Tarte Tatin delivers a satisfying, umami-rich flavor balanced with just a touch of sweetness.
Notes from the Food & Wine Test Kitchen
Pack the leeks and potatoes tightly in the bottom of the skillet; they will continue to shrink as they cook. If you arrange them too loosely, you’ll end up with bare gaps in the finished tart. (Gaps could also lead to the cheese oozing through and sticking to the skillet.) Simply pry off any vegetables that inadvertently stick to the skillet, and pop them back onto the tart.
Suggested pairing
A full-bodied, savory white, such as Domaine de Montbourgeau L’Etoile Les 5 Etoiles, would pair nicely with this umami-packed tart.
Make ahead
Store leftovers in an airtight container in the refrigerator for up to two days. Reheat leftovers in an oven or air fryer for better results in recrisping the exterior.
