Upside-Down Caramelised Leek Tart

Sweet, sticky leeks baked under golden pastry, then flipped to reveal a glossy, buttery top. It looks impressive, but it’s beautifully easy.

3 large leeks, trimmed and sliced into 3cm rounds

40g butter

1 tbsp olive oil

1 tbsp brown sugar

1 tbsp balsamic vinegar

2 sprigs fresh thyme

1 sheet store-bought puff pastry

Salt and cracked black pepper

Preheat oven to 180°C.
Heat butter and olive oil in an ovenproof frying pan (approx. 24cm) at medium heat. Add the 3cm leek rounds, cut-side down, and cook gently for 6–8 minutes, until softened and lightly golden.
Sprinkle over brown sugar and drizzle with balsamic. Add thyme leaves, salt and pepper. Let it bubble gently for 1–2 minutes until glossy and slightly sticky.
Lay puff pastry over the top, tucking edges in neatly.
Bake for 15–20 minutes until pastry is golden and crisp.
Rest for 5 minutes, then carefully flip onto a serving plate.
To serve: Serve warm with a simple green salad or alongside roasted meats—sweet, savoury, buttery autumn comfort without the fuss.