Preparing the butter caramel and miso
Melt 30 g butter with the white miso in a pan. Add the apple juice and a little water to completely dissolve the miso.

Preparing the leek and apple
Cut the leek into slices about 1 cm thick. Slice the Golden Delicious apple and use a peeler to cut out small cylinders. Add the leek and apple to the pan with the butter caramel and miso, browning them for a few minutes.

Tarte tatin composition
Place the leek and apple golden side down in a tartlet mould. Drizzle with the rest of the caramel and cover with the shortcrust pastry. Bake in the oven at 180 °C for 20 minutes.

Preparing the butter and miso crumble
In the meantime, crumble the 10 g of butter with your hands together with the 30 g of flour and a pinch of salt until it forms a crumbly mixture. Spread the crumble on a small baking tray and bake until golden brown, taking care not to burn it.

Carefully turn the tarte tatin out onto a plate. Place the crumble next to the tarte and add the buffalo ricotta, shaping it as desired with two tablespoons.

Decoration and presentation
sprinkle with beetroot powder to add a hint of colour and a slight earthy note to the dish.

Note
this tarte tatin offers an interesting combination of flavours. The sweetness of the Golden Delicious apple combines with the unique taste of leek and miso, while the crumble provides a pleasant crunch and the buffalo ricotta cheese adds a creamy note. Beet powder completes the dish with a touch of colour.