Caramelised leek tart tatin


    8 large leeks (chopped to 3cms lengths)

    a few knobs of butter

    olive oil

    a little golden sugar

    fresh lemon thyme (chopped)

    2 tbsp balsamic vinegar

    1 sheet of ready-made puff pastry

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Main serves 4

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Pre-heat the oven to 160C/315F/gas mark 2.


Pre-heat the oven to 160C/315F/gas mark 2.


Lay some knobs of butter in the bottom of a baking tray, sprinkle with a pinch or two of sugar and plenty of fresh thyme and stand your leeks on top – they should all tuck together and stand up like little soldiers. Drizzle with olive oil and place in the oven for at least an hour, so that it gently bakes and caramelises the leeks – check after 30 mins to ensure they’re not burning.


When the leeks are ready, take the tray out of the oven and drizzle a little balsamic over and around the leeks. Turn the oven up to 180C/350F/gas mark 4, and pop it back in the oven for another 15 minutes or until softened and lightly caramelised.


Remove from the oven and set aside to cool a little. Once it stops steaming, lay the sheet of pastry over the top, brush with egg wash or milk and pop it back into the oven for another 20 minutes or until the pastry has risen and turned golden.


Remove from the oven and set aside for a few minutes to cool, then take a knife and ensure that the edges of the pastry are loose from the pan, then place a plate or chopping board over the pan and quickly flip the whole thing upside-down.

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