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–+ servings

Leek Tart

Main Course
Caramelized leeks arranged in spirals, dotted with creamy goat cheese, covered with crisp puff pastry, then flipped upside down to reveal a glossy, golden leek tart. This is tarte tatin gone savory, sweet, sticky leeks with tangy cheese and buttery pastry. Looks absolutely stunning and tastes even better. Perfect for lunch with a green salad or as an impressive starter.
Leek Tart recipe
Prep Time 25 minutes
Cook Time 40 minutes
Total Time 1 hour 5 minutes
Servings 4

Ingredients 

Equipment

Instructions

  1. 1. Prepare and steam the leeks
    Trim the dark green tops off the leeks and cut off the roots. Rinse the leeks thoroughly to remove any grit between the layers.
    Cut the white and pale green parts into 3cm cylinders. You want neat, even pieces that will stand upright.
    Preheat your oven to 180°C (160°C fan)/350°F/Gas Mark 4.
    Arrange the leek cylinders upright in a baking dish. Pour in the stock, it should come about 1cm up the sides of the leeks. Cover tightly with foil.
    Steam in the oven for 15-20 minutes until the leeks are tender when pierced with a knife but still holding their shape. They should be cooked through but not falling apart.
    Remove from the oven and drain well. Pat dry with kitchen paper, this is important for the glaze to stick properly and for proper caramelization.
    Increase the oven temperature to 200°C (180°C fan)/400°F/Gas Mark 6.
  2. 2. Arrange the leeks
    Stand the steamed leek cylinders upright in your tart tin, packing them in tightly. Start from the outside edge and work your way to the centre. They should fit snugly together with no gaps.
    If you have small pieces that won't stand up, tuck them into any gaps horizontally.
    Season with salt and pepper.
  3. 3. Make the glaze and brush
    In a small bowl, mix the melted butter, honey, white wine, and thyme leaves. Whisk together until combined.
    Brush this glaze generously over the top of the standing leeks. Make sure they're well coated, this is what caramelizes them and makes them sticky and golden.
  4. 4. Top with pastry
    Drape the pastry over the leeks, tucking the edges down inside the tin all the way around. The pastry should completely cover the leeks and be tucked in snugly against the sides.
    Prick the pastry a few times with a fork to let steam escape.
  5. 5. Bake
    Bake for 25-30 minutes until the pastry is puffed up and lightly golden but not deeply browned. You want it cooked through but pale, it'll finish colouring when you grill the goat cheese on top.
    The pastry should feel firm and crisp when you touch it, but it shouldn't be dark golden yet.
    Remove from the oven. Let it sit for 5 minutes, this lets the glaze settle slightly and makes flipping easier.
  6. 6. Flip the tart
    Place a large plate or serving board over the top of the tin. Hold it firmly and flip the whole thing over in one confident motion.
    Lift the tin off carefully. The leeks should be glazed and golden, standing in neat rounds like little towers.
    If any have stuck to the tin, just lift them off with a knife and put them back in place on the tart.
  7. 7. Add goat cheese and finish
    Slice the goat cheese log into rounds about 5-7mm thick. Place a slice of cheese on top of each leek round. Don't worry if you can't cover every single one, just place them where they fit naturally.
    Turn your grill to high (or set the oven to 220°C/200°C fan). Place the tart under the grill (or back in the hot oven) for 5-7 minutes until the goat cheese is melting, turning golden, and starting to bubble.
    Watch it carefully, you want golden and slightly charred in spots, not burnt.
  8. 8. Serve
    Serve immediately whilst the cheese is still warm and melty. Cut into wedges and serve with a green salad.

Notes

  • Steaming the leeks in stock is more flavourful than blanching in water. The stock adds depth, and the gentle oven heat cooks them evenly without making them waterlogged.
  • After steaming the leeks, pat them really dry. Wet leeks won't caramelize properly and will make the pastry soggy.
  • Soft, fresh goat cheese (chèvre frais) works best. It melts beautifully and turns golden under the grill. Aged goat cheese is too firm and won't melt properly.
  • If you wish to make it ahead, you can steam the leeks and arrange them in the tin a few hours ahead. Keep covered at room temperature, then glaze, top with pastry, and bake when needed. Don't flip until just before serving.
  • Grilling gives you better colour on the cheese, it browns faster and more evenly. But if your grill isn't strong, just whack the oven up to 220°C and bake for 5-7 minutes instead.
  • This leek tart is lovely at room temperature too. Serve leftover wedges for lunch the next day with salad.