Yes, this is an impressive-looking, deliciously savory tart. And no, it’s not at all difficult to make. The peak season leeks and store-bought puff pastry are doing all the hard work for you.
Sponsored by Pepperidge Farm®
Recipe information
Yield
2 servings for dinner or 4 servings as a light lunch or appetizer
Ingredients
1
6
2
½
½
¼
2
1
1
2
2
Preparation
Step 1
Place a rack in center of oven; preheat to 400°. Roll out puff pastry on a lightly floured surface to a 12" square. (If you have 2 sheets of pastry, stack and gently roll out to adhere.) Using a 10" cast-iron skillet turned upside down as your guide, trace a circle with a sharp knife around circumference of skillet. Reserve scraps for another use. Prick pastry round all over with a fork. Roll dough onto rolling pin, then unfurl onto a rimmed baking sheet and chill until ready to use.
Step 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.
Step 3
Meanwhile, bring vinegar to a simmer in 10" cast-iron skillet 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.
Step 4
Arrange leeks cut sides down and side by side in rows in vinegar mixture, trimming as needed so they all fit snugly in skillet. 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.
Step 5
Brush leeks with mustard. Sprinkle with 2 oz. Parmesan. Drape chilled pastry over leeks, tucking edges inside skillet 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.
Step 6
Let tart cool slightly, about 5 minutes. Carefully place a large plate on top of skillet. Using towels, invert tart onto plate. If some of the leeks get left behind in skillet, use a butter knife or offset spatula to release and nestle them back into tart.
Step 7
Top tart with thyme. Season with sea salt and pepper.
Do Ahead: Dough can be prepped 8 hours ahead. Cover with plastic and keep chilled.
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Reviews (26)
Back to TopFabulous recipe. Very easy. Not too many ingredients and so delicious . Came out just as it looked in picture.
Orchidgyn
Sherman, Ct
10/2/2023
I don’t understand all these stellar reviews. This tasted amazing, but the construction and texture was all off. I will not be making this again.
Anonymous
4/26/2023
Loved this recipe and am already scheming the next time I will make it. I weaved a lattice with the charred leeks and it came out extra pretty. No substitutes for me… Just follow the recipe and it comes out Uh May Zing.
Jenn Cooksbetter
Lake Oswego, OR
11/26/2022
Great recipe, easy to make and looks stunning.
Al
Brooklyn, NY
11/20/2021
I used a standard pie crust instead of a puff pastry, and it turned out great. Reminds me of something you'd get at a bistro-type restaurant. I do agree with the other reviewer that said this is too heavy on the vinegar-- I'd reduce by half.
Anonymous
Cape Cod, MA
4/3/2021
Made the tart, adding some thinly sliced, parboiled new potatoes tossed with melted butter as a second layer above the leeks. I sliced leeks on the bias, as suggested by other testers. I spiked the vinegar mixture with a bit of balsamic-not necessary., and darkens the color on the top. Next time, I will try russet potatoes for mine remained slightly al dente, and will parboil them sliced as opposed to the whole spud like I did this time. Too much vinegar. Should cut down on the acid. Note to self-king Arthur pie crust rolled twice like a puff pastry. Paula Wolfert’s method for rolling pita dough.
Firat
San Francisco
1/30/2021
Simmering vinegar in a cast iron skillet? Won’t that strip the seasoning from the skillet and affect the flavor? I treasure my cast iron and don’t want to sacrifice it even for a recipe that sounds as delicious as this one. Looking for some reassurance here. Thanks in advance for responding.
A Cook in Seattle
Seattle
12/2/2020