Easy Upside Down Leek Tart Recipe (Step-By-Step)

Name: Easy Upside Down Leek Tart Recipe (Step-By-Step)
Prep time: 15 min
Cook time: 45 min
Total time: 1 h
Yield: 6 servings
Ingredients: 6 thin leeks; 4 Tbsp unsalted butter; 1 tsp sugar; ¼ tsp each salt and pepper; 2 cloves garlic; 1 Tbsp fresh thyme leaves; ½ cup shredded Parmesan; 1 puff pastry sheet; 1 egg

User Reviews

5.0

9 reviews

Excellent

Prep Time
15 mins
Cook Time
15 mins
Total Time
1 hr
Servings
6 servings
Calories
174 kcal
Course
Main Course, Appetizer
Cuisine
French, American

Easy Upside Down Leek Tart Recipe (Step-By-Step)

Soren Barrett

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Turn your baking routine on its head with this upside down leek tart! Sweet, caramelized leeks meet a buttery, flaky crust baked to golden perfection. And with our foolproof step-by-step photos, it's surprisingly easy to make and guaranteed to impress.

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Ingredients

Servings

6 thin leeks
4 Tbsp unsalted butter divided, 56 g
1 tsp sugar
¼ tsp each salt and pepper
2 cloves garlic minced
1 Tbsp fresh thyme leaves roughly chopped
½ cup shredded Parmesan 40 g
1 puff pastry sheet thawed
1 egg

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Instructions

Prep: Remove puff pastry from the freezer and let it thaw. Preheat the oven to 400°F (204°C). Remove the dark tops from the leeks. Cut off the roots, getting as close to the root as possible (we're trying to keep the leaves all attached). Remove the tough outer leaves. Gently rinse under water to remove dirt from between the leaves.
Soften: Heat 2 Tbsp of the butter in a large cast-iron (or oven-safe) skillet over medium heat. Add the leeks, cover, and cook, flipping occasionally, until they're soft, about 15 minutes (you may need to work in batches). If the leeks begin to brown, lower the heat. Remove leeks from the pan.
Assemble: Add the remaining butter, sugar, salt, pepper, garlic, and thyme to the pan. Stir and cook until melted, then remove from the heat. Arrange leeks on top of the butter mixture, packing in as many as possible. You may need to cut them to fit in the smaller spaces! Sprinkle parmesan over the leeks.
Top: Gently place the thawed puff pastry on top of the leeks. Use clean scissors to trim the corners to fit it in the pan. Tuck in the edges. Whisk an egg and brush it on top. Cut a few slits in the tops of the pastry to allow steam to escape during cooking.
Bake: Bake for 35 to 45 minutes until the top is golden brown. If it browns too quickly, gently cover the tart with aluminum foil.
Flip: Allow the tart to cool slightly, then gently work a small knife or rubber spatula around the edge to loosen the crust from the pan. Place a plate or cutting board on top of the pan, then flip the whole thing in one quick motion. The tart should come loose from the pan and end up on the plate. If any leeks stick to the pan, simply rearrange them back onto the tart. Cut into 6 slices and serve!

Notes

Have extras? This dish tastes just as good (if not better) on the second day. Store it in an airtight container in the refrigerator and enjoy it within 2 to 3 days. You can microwave to reheat, though the crust is best if reheated slowly in a pan on the stove.

Nutrition Information

Show Details

Serving 1slice Calories 174kcal (9%) Carbohydrates 11.2g (4%) Protein 5.1g (10%) Fat 12.9g (20%) Saturated Fat 7.9g (40%) Cholesterol 60mg (20%) Sodium 328mg (14%) Potassium 96mg (3%) Fiber 1.2g (5%) Sugar 2.4g (5%) Calcium 121mg (12%) Iron 1mg (6%)

Nutrition Facts

Serving: 6servings

Amount Per Serving

Calories 174 kcal

% Daily Value*

Serving	1slice
Calories	174kcal	9%
Carbohydrates	11.2g	4%
Protein	5.1g	10%
Fat	12.9g	20%
Saturated Fat	7.9g	40%
Cholesterol	60mg	20%
Sodium	328mg	14%
Potassium	96mg	2%
Fiber	1.2g	5%
Sugar	2.4g	5%
Calcium	121mg	12%
Iron	1mg	6%