leek and stilton tatinrating:
thanks to Roger Davies for this.
cut enough leeks (between one or two kilos, depending on the size of the dish) into roundels about 3cm long to fill a tarte tatin dish.
stand the leek roundels upright in the dish. Add a few knobs of butter and cook on the hob until partially softened.
top with large lumps of stilton. Cover with puff pastry, cut a steam hole, and cook for about 30 mins in a hot oven.