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Caramelized Leek Tart

Updated: Mar 15, 2022

A perfect treat for any lunch or dinner side dish.

Serves: 2 lunch portions, 4 dinner sides Time: 1hour 15min

Caramelized Leek Tart


  • 1. package rolled puff pastry,

  • 6 leeks, root ends and dark green parts removed, cut in half lengthwise

  • 2 Tbsp. extra-virgin olive oil

  • ½tsp. salt

  • ½tsp. freshly ground black pepper, plus more

  • ¼ cup white wine vinegar

  • 2 Tbsp. unsalted butter

  • 1 tsp. sugar

  • 1 tsp. thyme leaves, plus more for serving

  • 2 Tbsp. Dijon mustard

  • 2oz. Parmesan, finely grated (about ½cup) can swap for cheddar

  • Flaky sea salt

  • Salad greens (optional)


  1. Preheat oven to 180c° (fan). Roll out puff pastry using a 10" pie dish turned upside down as your guide, trace a circle with a sharp knife around circumference of dish. Reserve scraps for another use. Prick pastry round all over with a fork.

  2. Toss leeks, oil, kosher salt, and ½ tsp. pepper on another rimmed baking sheet. Arrange leeks cut sides down and roast until tender and lightly browned in spots, about 20 minutes. Let cool. Remove tough, leathery outer layer, then transfer leeks to a cutting board.

  3. Meanwhile, bring vinegar to a simmer in pan over medium-high heat and cook, stirring occasionally, until slightly reduced, about 1 minute. Add butter, sugar, and 1 tsp. thyme and continue to cook, stirring occasionally, until butter has melted, about 2 minutes. Remove from heat and let cool slightly. Transfer sauce into pie dish.

  4. Arrange leeks cut sides down and side by side in rows in vinegar mixture, trimming as needed so they all fit snugly in dish. If there are any gaping holes, fill in with small pieces. You may have a leek or two left, but better to err on the side of having too many than not enough.

  5. Brush leeks with mustard. Sprinkle with 2 oz. Parmesan. Drape chilled pastry over leeks, tucking edges inside dish with a spoon. Cut three 3"-long slits into pastry (cutting all the way through) to let steam escape—this will help the pastry cook more evenly. Bake tart until pastry is deeply golden brown and puffed, 35–45 minutes.

  6. Let tart cool slightly, about 5 minutes. Carefully place a large plate on top of dish. Using towels, invert tart onto plate. If some of the leeks get left behind in dish, use a butter knife or offset spatula to release and nestle them back into tart.

  7. Top tart with thyme and some lovely salad greens. Season with sea salt and pepper.

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