Leek and Shallot…

… Attempt at Tarte Tatin.
This is my second try (not my second today!).
A steeper learning curve than anticipated :-/

I followed a Raymond Blanc recipe.
I’m sure it’ll be edible (for us) but I’m not confident that I’d serve it up for visitors yet. (I have to be sure how long to caramelise for, and then how to get it to look less rustic (?) on the turn out).
Also, ideally, this would have been made with puff pastry but despite having seen it on the shelf less than two weeks ago (when I didn’t want it) our local supermarket has now removed the ‘all butter’ puff pastry in favour of their own brand of puff pastry, no butter mentioned. Naughty?
So I, somewhat grumpily, made my own (butter) short crust, having walked into town for just that one item.
(I’m keen but I’m not intrepid enough to faff with making puff!).

He (I think of him as ‘my friend Raymond’) suggested St Agur cheese to be crumbled on the top but (because we’ve recently had guests) I had an abundance of cheese, so I opted for a Stilton.

Gotta love ‘left-overs days’.
We have more left-overs than expected though, because a) I thought the visitors were staying with us for two nights, not one (!) and b) I forgot to serve up a couple of things!

(Note to self, remember use the lists you made).