Leek Tatin Tart

Ingredients

• 4 leeks Leeks (white part + beginning of green, 3 cm sections)
• 250 ml Vegetable broth (prepared or from cube)
• 2 c. à soupe Maple syrup (or liquid honey)
• 1 c. à soupe Salty soy sauce (tamari if needed gluten‑free)
• 1 c. à café Olive oil (or melted butter)
• 1 rouleau Pure‑butter puff pastry (about 250 g, edges folded)
• to taste Black pepper (freshly ground)

Instructions

1. Clean and cut the leeks

   Rinse the leeks thoroughly under cold water, remove any embedded soil, then cut them into sections of about 3 cm, keeping only the white part and the beginning of the green.

   Time: PT10M

2. Par‑cook the leeks in the oven

   Place the sections in the cake pan, cover with the vegetable broth, then cover everything with a sheet of aluminum foil. Bake for 30 minutes at 180 °C.

   Time: PT30M

   Temperature: 180°C

3. Remove the broth and set aside

   Take the pan out of the oven, remove the foil and skim the remaining broth. Set it aside in a small dish to use later or for another preparation.

   Time: PT5M

4. Prepare the maple syrup caramel

   In a bowl, mix the maple syrup, soy sauce and olive oil (or melted butter) until you obtain a homogeneous sauce.

   Time: PT5M

5. Coat the leeks

   Pour the mixture over the par‑cooked leeks and gently stir to coat them evenly.

   Time: PT5M

6. Lay the puff pastry

   Unfold the puff pastry over the leeks, fold the edges inside the pan and poke a small hole in the centre to let steam escape.

   Time: PT5M

7. Final bake

   Bake again for 30 minutes at 180 °C until the pastry is nicely golden and puffed.

   Time: PT30M

   Temperature: 180°C

8. Rest before unmolding

   Let the tart rest for 10 minutes out of the oven before turning it over.

   Time: PT10M

9. Unmold and serve

   Place a serving plate on the pan and, with a confident motion, flip the tart. Lightly pepper and serve hot.

   Time: PT5M

Nutrition Facts

Calories

250

Protein

5 g

Carbohydrates

20 g

Fat

15 g

Fiber

3 g

Ingredient Substitutions

• Instead of Leeks: sweet onions
• Instead of Vegetable broth: water + broth cube
• Instead of Maple syrup: honey, agave syrup
• Instead of Salty soy sauce: tamari, low‑salt soy sauce
• Instead of Olive oil: melted butter
• Instead of Pure‑butter puff pastry: shortcrust pastry, puff pastry without butter

Equipment Needed

• Chef's knife
• Cutting board
• Cake pan or high tart tin
• Aluminum foil
• Mixing bowl
• Wooden spoon
• Oven
• Scale or measuring cup

Critical Steps — Do Not Skip

• Cut the leeks to uniform size
• Par‑cook the leeks covered to make them very tender
• Fold the pastry edges properly to retain the caramel
• Final bake until perfect golden colour

Chef Tips from the Video

• Use high‑quality maple syrup for a richer flavor.
• A drizzle of balsamic vinegar added to the caramel adds a slight acidity that balances the sweetness.
• Sprinkle a few fresh herbs (chives or parsley) just before serving for extra freshness.

Troubleshooting

Storage

Refrigerator: Store the tart in an airtight container for 2 to 3 days. Reheat in the oven at 150 °C before serving.

Freezer: Can be frozen, uncooked, for 1 month. Thaw in the refrigerator then bake as instructed.

Room temperature: Do not leave at room temperature for more than 2 hours.

Make-Ahead Tips

• The leeks can be par‑cooked the day before and kept in the broth in the refrigerator.
• The maple syrup caramel can be prepared ahead and kept refrigerated for 2 days.
• The puff pastry can be kept frozen until the day of assembly.