February 12, 2026
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I couldn’t wait to get into the kitchen and try this leek tart when I first heard about it. And I was right to be that excited.
If you can’t picture what leeks turn into when they bake down slowly, this is the recipe to change your mind. They go sweet and buttery-soft in a way that has nothing to do with the raw vegetable, hard to explain until you’ve tasted it. After this you’ll go looking for all the other leek recipes you’ve missed out on, just like I did!
And paired with goat cheese, one of my absolute favourites, the sweet-and-savoury combination is just divine. So do what I did: run to the kitchen and make this! You won’t be sorry, I promise.
Table of Contents
Where leek tart tatin comes from
This is a savoury spin on the tarte tatin, so the story starts there. And the original tarte tatin was, famously, a mistake.
The savoury version follows exactly the same logic. You lay the vegetables in a cast iron skillet, cover with pastry, bake, then flip. What you get is a caramelisation you can’t achieve any other way. The leeks that are pressed against the hot base of the tin under their honey-and-butter glaze, go sticky and deep in a way no amount of pan-frying would manage. And when you turn it out, it looks absolutely gorgeous. Honestly, the hardest part of this leek tart recipe is having the nerve to flip it, that’s all it takes.
Ingredients
- Leeks – The star, about 1kg, white and pale green parts only. The dark green tops are tough, so save those for stock. Rinse well, since grit loves to hide between the layers.
- All-butter puff pastry – A ready-rolled sheet is fine, and honestly no one makes their own for this. All-butter is worth it for the flavour and the crisp.
- Goat cheese – A log of goat cheese so it melts and bubbles golden under the grill.
- Butter and honey – This is the heart of the glaze and what makes the leeks sticky, glossy and caramelised.
- Dry white wine – A splash in the glaze for a bit of acidity and depth. A Loire white if you’ve got one open.
- Thyme – Leaves stripped into the glaze. It suits leeks and cuts through the sweetness.
- Egg – Optional, for an egg wash on the pastry if you want it extra golden.
- Salt and black pepper – Season the leeks well before the pastry goes on.
How to make leek tart tatin
1. Caramelise the leeks in the skillet
Melt the butter, honey and thyme in your cast iron skillet over medium heat, then lay the leek cylinders in cut-side down, packed tight. Let them cook without fiddling until the undersides are deep golden, then add a splash of wine and stock, cover, and let them braise until tender right through. This is an important stage as the leeks against the hot cast iron go sticky, sweet and caramelised.
2. Pastry on top, into the oven
Once the leeks are tender and glossy, season them and let the pan cool for a minute so you’re not draping pastry onto a fierce hob. Lay the pastry over the top, tucking the edges down inside the skillet against the leeks, then prick it a few times to let the steam out. You can use some egg wash if you want extra colour. Place the skillet into a hot oven until the pastry’s puffed, firm and golden.
3. Rest, flip, cheese and grill
Let it sit five minutes out of the oven, which lets the glaze settle and makes the flip far easier. Now the moment of truth. Wear dry, grippy oven mitts, since that skillet is properly hot and heavy. Hold a larger plate tightly over the pan, and flip in one decisive motion, not slowly. If you do it slow, it will slide. Lift the skillet off, put back any leeks that stuck, then lay the goat cheese over the top and grill until melting, golden and bubbling. That’s it, now it can go straight to the table to serve!
Tools for this recipe
Check out my favorite kitchen essentials and cookware!
- Use a cast iron skillet to go effortlessly from stovetop to oven to serving.
- I use a decent pair of silicone, grippy oven mitts to do the flip.
- I use my sharp chef’s knife to cut the leeks to perfect sizes.
Tips for success
- Get proper colour on the leeks: this is why a cast iron skillet is so perfect for this goat cheese leek tart. Let them sit undisturbed against the hot base until deeply golden before you add liquid. If you make pale leeks you will have a flat-tasting tart.
- Don’t skip the braise: a quick sear won’t soften 3cm leek cylinders all the way through. The splash of wine and stock under a lid steams them tender while the bottoms caramelise. You want them yielding like butter, not squeaky.
- Let the pan cool a minute before draping the pastry: if you don’t, the butter in the pastry will starts melting before it bakes. Be patient and give it a moment.
- Flip with total commitment: put on dry, grippy oven mitts, board held tight against the skillet, and turn it in one decisive motion. Hesitate and the hot glaze runs and the leeks shift. And please mind yourself, the pan and the glaze are very hot!
- Log of goat cheese: this is the best that melts and browns under the grill. Aged goat cheese stays firm and dry. Get the right cheese and half the work’s done.
How to store it
- This leek tart is best straight away, while the cheese is molten and the pastry crisp. But it keeps better than you’d expect, so don’t worry about leftovers.
- Cover and keep them in the fridge for up to two days. But don’t eat it fridge-cold, instsead bring it back to room temperature first, which lets the pastry soften slightly, the cheese settle, and the leek flavour come forward. It’s genuinely different from the hot version, and some people prefer it that way. I’m not one of them, but I take the point.
- I wouldn’t freeze it. Puff pastry goes from crisp to sad once frozen and thawed, and the leeks weep. This is a make-it-and-eat-it dish, or at most a next-day-lunch one.
More savory tart recipes to try
Variations
- Different cheese: Not a goat cheese fan? Try rounds of a soft blue over instead. It will take you somewhere different, more salty, but delicious too.
- Add caramelised shallots: tuck a few halved shallots in among the leeks for extra sweetness and depth.
- Herbs: swap the thyme for rosemary, or add a scatter of chopped tarragon after the flip for something a bit more aniseedy.
- A nutty finish: scatter toasted walnuts or pine nuts over the melted cheese for crunch. Works beautifully with the goat cheese.
- Make it a full onion-family thing: a mix of leeks and thick red onion wedges, all glazed together, gives you a more robust, sweeter tart.
How to serve goat cheese leek tart
In France a tart like this is often lunch, but I’ll be honest, we eat it as dinner in summer, with a well-dressed green salad and something cold to drink. The tart’s the main event in our house.
For wine, stay regional and reach for the Loire. A crisp Sancerre or a Pouilly-Fumé is perfect, that flinty, mineral edge against the sweet leeks and tangy cheese. A good dry cider works too, if you’d rather.
FAQ
Can I make leek tart ahead of time?
Partly. You can steam the leeks and pack them into the tin a few hours ahead, kept covered at room temperature. Then glaze, add the pastry and bake when you need it. But don’t flip or add the cheese until just before serving, since it’s best while the cheese is molten.
Why is my leek tart soggy?
Almost always because the leeks weren’t dried properly after steaming. Pat them thoroughly with kitchen paper before glazing. Wet leeks release water into the pastry and stop everything caramelising. Packing them tightly and steaming (not boiling) them helps too.
Can I use shortcrust instead of puff pastry?
You can, and it gives a sturdier, more quiche-like base. But puff is traditional for a tatin and gives you that light, crisp, buttery lift against the sticky leeks. If you use shortcrust, blind logic doesn’t apply here since it bakes under the leeks, so just expect a denser result.
Do I have to flip it?
For the proper tatin effect, yes, the flip is what puts the glossy caramelised leeks on top. But if the nerve fails you, you can serve it straight from the tin, pastry-side down, and just spoon it out. It won’t look as stunning, but it’ll taste exactly the same.
Prep Time 25 minutes 
Cook Time 40 minutes 
Total Time 1 hour 5 minutes 
Servings 4Description
Ingredients
- 6 leeks about 1kg total, white and pale green parts only
- 1 sheet all-butter puff pastry
- 200 gr goat’s cheese
- 1 egg optional, for egg wash
- 50 gr unsalted butter
- 2 tbsp honey
- 2 tbsp dry white wine
- 4 tbsp vegetable stock or water
- 4 sprigs thyme
- salt and black pepper
Equipment
Instructions
1. Prep the leeks
- Trim the dark green tops and roots off the leeks and rinse thoroughly to remove grit. Cut the white and pale green parts into 3cm cylinders. Heat the oven to 200°C (180°C fan).
2. Caramelise in the skillet
- Melt the butter, honey and thyme leaves in the skillet over medium heat. Stand the leek cylinders in cut-side down, packed in tightly from the edge inwards, no gaps. Cook undisturbed for 8 to 10 minutes, until the undersides are deep golden.
3. Braise until tender
- Add the wine and stock, cover with a lid or foil, and cook for another 8 to 10 minutes, until the leeks are tender right through when pierced. Uncover, let any excess liquid bubble off, and season with salt and pepper.
4. Top with pastry
- Take the skillet off the heat and let it cool for a minute. Drape the pastry over the leeks, tucking the edges down inside the pan against the sides. Prick a few times with a fork. Brush with egg wash if using.
5. Bake
- Bake for 25 to 30 minutes, until the pastry is puffed, firm and golden. Let it sit for 5 minutes.
6. Flip the tart
- Wearing dry, grippy oven mitts, place a board or large plate over the skillet. Hold it tightly and flip in one decisive motion (not slowly). Lift the skillet off. Put back any leeks that stuck.
7. Add goat cheese and finish
- Slice the goat cheese into 5–7mm rounds and lay one on each leek round. Grill on high (or bake at 220°C/200°C fan) for 5 to 7 minutes, until melting, golden and bubbling. Watch it closely.
8. Serve
- Serve immediately while the cheese is warm and molten. Cut into wedges and serve with a green salad.
Notes
- One-pan wonder. Caramelising, baking and flipping all happen in the same skillet. Cast iron’s even heat is what gives you proper caramelisation.
- Get proper colour on the leeks before adding the liquid. Pale leeks make a pale tart.
- Flip with confidence. Dry, grippy mitts, board held tight, one decisive motion. The pan and glaze are very hot, so mind yourself.
- Make ahead: caramelise the leeks in the skillet a few hours ahead and leave them in the pan. Add pastry and bake when needed. Don’t flip until just before serving.
- Lovely at room temperature the next day with a salad.
Share your feedback and spread the love!
If you try this recipe, I’d love to hear how it turns out! Leave a ★★★★★ rating and your thoughts in the comments, it helps fellow French foodies discover this recipe too. Snap a photo and tag @obviously.french on Instagram. Come talk about it in our Facebook group. And don’t forget to save this recipe to Pinterest so you’ll always have it handy for your next French-inspired meal!
