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A beautifully sliced upside down leek tart graces a dark plate, accompanied by a serving utensil and a glass of water.
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5 from 4 ratings

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

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.
Prep Time15 minutes
Cook Time45 minutes
Total Time1 hour
Course: Appetizer, Main Course
Cuisine: American, French
Diet: Halal, Hindu, Kosher, Low Calorie, Low Fat, Low Lactose, Low Salt, Vegetarian
Keyword: leek pie, leek tart, leek tarte tatin
Diet: Vegetarian
Occasion: Birthdays, Easter, Thanksgiving
Time: 60 minutes or more
Servings: 6 servings
Author: Sarah Bond

Ingredients

  • 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

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.
    A steel bowl filled with chopped leeks soaking in water sits on a dark surface, perhaps laying the groundwork for an upside-down leek tart masterpiece.
  • 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.
    An upside-down leek tart begins its journey with leeks meticulously arranged in a cast iron skillet on a dark surface.
  • 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.
    A pie with a crimped edge and slits on top, reminiscent of an upside down leek tart, is being brushed with a liquid inside a black cast iron pan on a dark surface.
  • 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.
    A golden-brown upside down leek tart bakes beautifully in a black cast-iron skillet, set against a dark surface.
  • 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!
    Slices of upside down leek tart rest on a dark plate, showcasing their crispy crust and golden-brown top.

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

Serving: 1slice | Calories: 174kcal | Carbohydrates: 11.2g | Protein: 5.1g | Fat: 12.9g | Saturated Fat: 7.9g | Cholesterol: 60mg | Sodium: 328mg | Potassium: 96mg | Fiber: 1.2g | Sugar: 2.4g | Calcium: 121mg | Iron: 1mg
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