Leek Tarte Tatin
Tart tatin lovers beware! This Leek Tarte Tatin is pur delight: tender, caramelized leeks with honey and thyme, all nestled atop a crisp, buttery shortcrust pastry. Incredibly easy to make, it shines as a starter, a main course, or even a sophisticated appetizer.
The ingredients
You won’t need many ingredients to make this leek tarte tatin. You’ll find the exact quantities in the recipe card below!
- Shortcrust pastry: For savory tarte tatins, I prefer using shortcrust pastry—it provides the perfect crisp and buttery base. If you have the time, I highly recommend making it from scratch using my detailed shortcrust pastry recipe. For an extra layer of flavor, try adding a pinch of dried thyme to the dough. If you prefer, puff pastry is also an option, though it tends to be more delicate and less structured in the oven.
- Leeks: The star of the recipe! Choose long leeks, making sure that the white and light-green part is as big as your pie dish.
- Olive oil: To prepare the marinade used to caramelize the leeks.
- Balsamic vinegar: To help caramelize leeks and give them a tangy touch.
- Honey: For a sweet touch.
- Dijon mustard: A little Dijon mustard to spice things up without overpowering the flavors.
- Fresh thyme: A must for an aromatic note that makes all the difference.
- Feta cheese (optional but delicious): Crumble over the tart after baking!
Prepare the thyme shortcrust pastry
For this leek tarte tatin, use my basic shortcrust pastry recipe and add thyme for even more flavor, but you can also vary with rosemary or oregano!
Time-saving tip: You can opt for store-bought shortcrust pastry.
Preparing the leek tarte tatin
Wash your leeks thoroughly by cutting them in half lengthways and running them under cold water. Make sure there’s no soil between the leaves!
Then cut them into sections to fit your tart tin (about 28 cm in diameter).
In a bowl, combine the olive oil, balsamic vinegar, honey and mustard. Add a pinch of salt, pepper and a few fresh thyme leaves for extra flavor.
Preheat your oven to 350°F (180°C) (fan-assisted).
Pour a spoonful of marinade into the bottom of the pan to prevent the leeks from sticking. Lay the leeks tightly together, cut side down. Pour the rest of the sauce on top.
Unroll your shortcrust pastry and place it on the leeks, tucking in the edges to enclose the filling.
Bake for 35 to 40 minutes, until the crust turns golden and crisp.
Once done, take it out of the oven. Then, carefully run a knife around the edges of the dish to loosen the pastry. Without hesitation, turn it upside down onto a plate.
Add the crumbled feta and a little fresh thyme for the finishing touch.
Géraldine’s tip: Turn the tarte tatin upside down as soon as it comes out of the oven! Once cooled, the leeks will tend to stick to the dish, making removal from the dish more difficult.
Tip: You can add a few chopped walnuts or a drizzle of extra honey just before serving for even more deliciousness!
Variations on this leek tarte tatin recipe
Here are a few ideas for revisiting this leek tarte tatin:
- Vegan version: Replace the honey with maple syrup and replace the feta with a vegetable cheese.
- Add some nuts: Add chopped pecans or hazelnuts for some crunch!
- Other vegetables: Try chicory or fennel, which also work well.
Note: And if you like tarts tatins, you’ll have to try my recipe for Tarte Tatin with Endives and Brie, Tarte Tatin with Caramelized Onions or my Tarte Tatin with Caramelized Carrots.
More leek recipes
- Leek and Potato Soup
- Leek, Goat cheese and Lardons quiche
- Fresh Salmon and Leek Quiche
- Green shakshuka with leek, zucchini, kale and feta cheese
Frequently Asked Questions
Yes, you can prepare it a few hours in advance and reheat it in the oven before serving. To preserve its crispness, avoid leaving it in the fridge too long after cooking.
Yes ! Once cooled, you can put it in the freezer. Reheating in the oven will restore its crispness.
You can keep it in an airtight tin in the fridge for up to 2 days. To reheat, prefer the oven at 160°C rather than the microwave.
Don’t hesitate to leave me a comment, it always makes me happy!
You can also find me on Instagram, Facebook and TikTok to see behind the scenes of my blog
Recipe Card
Leek Tarte Tatin
Click on the stars to rate!
Equipment
- 1 tart pan 11 inches (28 cm)
Ingredients
Thyme Shortcrust Pastry
- 1 1/3 cup all-purpose flour 200 g
- 7 tablespoons butter 100 g
- 1 egg
- 1 1/2 tablespoons water 40 ml
- 1/2 teaspoon salt
- 1 tablespoon dried thyme
Leek Tarte Tatin
- 3-4 long leeks depending on size
- 3 tablespoons olive oil
- 2 tablespoons of balsamic vinegar
- 1 tablespoon of honey
- 1 tablespoon of Dijon mustard
- Salt and pepper
- Fresh thyme a few sprigs
- 1/4 cup feta cheese for garnish, 50 g
Instructions
Thyme Shortcrust Pastry
- Place the flour, salt, thyme, and butter in a mixing bowl or the bowl of a kitchen machine. Mix until the texture becomes crumbly.
- Add the egg and water, then continue mixing until a smooth dough forms.
- Wrap the dough in plastic wrap and refrigerate for 30 minutes.
- Once chilled, lightly flour your work surface and roll out the dough into a 12-inch (30 cm) circle.
Prepare the leeks
- Cut leeks in half lengthways and rinse thoroughly under cold water to remove all traces of dirt.
- Cut them into sections so that they cover the entire tart pan.
Prepare the marinade
- In a small bowl, combine the olive oil, balsamic vinegar, honey and wholegrain mustard.
- Season with salt, pepper and fresh thyme leaves.
Assembling the tarte tatin
- Preheat oven to 350°F (180°C) (fan oven).
- Brush the bottom of the pan with a spoonful of marinade.
- Arrange the leeks in the bottom of the pan, cut side down.
- Pour remaining sauce evenly over leeks.
- Unroll the pastry and place gently on top of the leeks. Turn the edges of the pastry towards the inside of the tart pan to enclose the filling.
Baking
- Bake for 40-45 minutes, until golden and crisp.
Finishing
- Once out of the oven, carefully run a knife along the edges of the tart pan to loosen the pastry.
- Place a plate on top of the tart and turn it upside down with a quick, sure movement.
- Sprinkle with crumbled feta and fresh thyme before serving.
