Traditional recipes

Upside-Down Caramelized Leek Tart

Upside-Down Caramelized Leek Tart

2 servings for dinner or 4 servings as a light lunch or appetizer

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.

Ingredients

  • 1 14-oz. package frozen puff pastry, thawed
  • All-purpose flour (for surface)
  • 6 leeks, root ends and dark green parts removed, cut in half lengthwise
  • 2 Tbsp. extra-virgin olive oil
  • ½ tsp. freshly ground black pepper, plus more
  • 1 tsp. thyme leaves, plus more for serving
  • 2 oz. Parmesan, finely grated (about ½ cup)

Recipe Preparation

  • 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.

  • 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.

  • 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.

  • 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.

  • 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.

  • 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.

  • 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.

Reviews SectionI loved this so much. Like many other commenters have written, this is a really easy and lovely recipe that does turn out super beautiful, just like the photo. I used the Bon Appetit Shortcut Puff Pastry and it was absolutely delish. We ate the leftover roasted leeks in an omelette the next day, superb!AnonymousNew York City06/10/20Delicious, I scaled everything back to make an individual tart for one and it made the perfect late lunch.I cut my leeks into coins ~ 1cm thick and used wholegrain as that's all I have in.I ate it semi-warm with salad leaves, mini cucumbers and a small wodge of welsh blue cheese washed down with a glass of white.LaviniaPSwansea, Wales04/22/20First off, this is delicious. Make it now! I’ve got the second in two weeks in the oven right now. That said, how are we making this? Meaning, how am I supposed to cut the leeks? These past two times I cut them in half then sorta riffle them like a deck of cards so they fall apart in a bowl into single whatever a single leek skin thing. Then toss with olive oil etc... then after roasting put down in a single layer in the pan. Should I roast them as more whole pieces and then peel apart to lay in pan or am I doing t right?This is actually possible to make and have it look like the picture! And it was so yummy. It made for great leftovers warmed up in the toaster oven. My only complaint was similar to other reviews, it is a bit difficult to cut with the long leeks. I think I'd cut them in half next time.Delicious! Even my picky eaters really enjoyed it. The only thing I might do a smidge differently is cut the leeks into smaller pieces. But the flavors and ease (a weeknight special!) was spot on.AnonymousLawn Guyland, NY05/15/19Awesome recipes I try at home today love itAnonymousUnited Kingdom05/14/19I was making two many recipes when I started this one and forgot the parmigiana, but I must say the leeks were perfection against the Dijon and the pastry dough gave elegance. The tart was amazingly delicious despite my blunder.I am entering this one into rotation. delicious!This was beautiful and had good flavor, but I found it quite difficult to cut and eat. If I was to make it again, I would probably cut the leeks into smaller pieces.Has anyone made this with fennel or any other vegetable?Does anyone know if this can be served at room temperature?Sophronia SphynxToronto, Canada05/08/19I don't know what else to eat with this! If I make this as a side, what else would be good?This was fabulous!!!, For those asking where the vinegar mixture goes, read the first sentence of the 4th paragraph, though vague, it tells you to arrange the leeks in the skillet in the vinegar mixture :)Fantastic recipe! Easy to make. Beyond delicious. Comes out like a food designer styled it — trust me, I took pix. Tastes even better than it looks. If I were writing the recipe, I’d start by saying “First you take a leek . .” But I’m a dad and can’t stop the dadjokes. Seriously — this was amazing. Can’t wait to make it for others — it’s yummy and not light and should be shared with friends who like wine and enjoy not believing won’t you made something this delicious and pretty all by your dadself .Absolutely divine! Even non leek lovers will be surprised. On my next prep, i will use a bit more dijon mustard, purely a personal preference. Use fresh thyme, it makes all the difference.Awesome recipe! What do you do with the vinegar reduction?You’re making the vinegar reduction in the 10 inch skillet, into which you will nestle the roasted leeks.Andrea SchainPhiladelphia05/07/19Of the Upside-Down Caramelized Leek Tart, in the instruction after making the vinegar, thyme, sugar, and butter reduction, there is no instruction as to where it belongs. Am I incorrect in presuming that it is poured into the skillet prior to the laying of the roasted leeks?MotherDanielChehalis, WA05/06/19

I’ve always challenged myself to make my dreams come true. I dreamt of an amazing husband and got exactly that (I know, I’m totally corny), I dreamt of sharing my food with millions of people, and this Leek and Apple Tarte Tatin is what my food dreams are made of. A tarte Tatin is a pie baked upside down, named after the Tatin sisters whose apple version became famous. In mine puff pastry is laid over leeks and apples. Flip it after baking: the result is a caramelized filling that has baked right into a soft yet chewy crust. Drizzled with honey and scattered with goat cheese, this tarte Tatin proves that dreams do come true.

5 to 6 small leeks (about 2-1/4 pounds)

3 tablespoons unsalted butter

1/2 Granny Smith apple, cored and cut into 1/8-inch-thick half-moons

1 teaspoon finely chopped fresh thyme leaves, plus more for garnish

1 sheet frozen puff pastry, thawed

1 ounce soft goat cheese, crumbled into largish pieces

Preheat the oven to 400 degrees.

Cut off and discard the root and darker green leafy end of the leeks. Then cut each leek crosswise into 3/4-inch pieces. Add these to a bowl of cold water and gently separate the layers to remove any grit, but keep the segments intact. Rinse in a colander and then pat dry with a kitchen towel.

Melt the butter in a 9-inch omelet pan over medium-high heat. Arrange the leek segments upright (with a cut end down) in the pan. Sprinkle the salt over the leeks and let them cook, undisturbed, until they begin to brown on the bottom, about 5 minutes. Turn all the leek segments over and immediately remove the pan from the heat. Sprinkle the thyme over the leeks and arrange the apples in a single layer on top. Drizzle 1 tablespoon of the honey over the apples.

Cut the puff pastry into a 10-inch diameter circle. (Most puff pastry comes in 10-inch squares so really, all you need to do is cut off the corners this circle doesn&rsquot need to be all that precise.) Lay the pastry over the omelet pan and tuck the edges down between the pan and the leeks to enclose the apples and leeks. The edge of the pastry should be touching the bottom of the pan. It&rsquos OK if the pastry folds over on itself a bit. Use a paring knife to cut several slits in the top of the pastry so the tart can vent as it bakes.

Bake the tart until the pastry is golden brown, 18 to 20 minutes. Then transfer the pan to a wire rack to cool for 5 minutes.

Invert a plate over the tart in the pan. Using oven mitts, and holding the plate and pan together, quickly flip them over, so that the tart drops onto the plate. Lift off the pan. If any leek segments have stuck to the pan, place them back in the tart. Drizzle the remaining 1 tablespoon honey over the tart, sprinkle with a little more thyme, scatter the cheese over all. Cut the tart into wedges and serve warm.

Make it meaty: Cook up 3 ounces of finely diced pancetta in the pan before you sauté the leeks. Then remove them, add the leeks, and continue the recipe, but before you add the apple slices, sprinkle the pancetta over the leeks. Continue with the rest of the recipe, and enjoy the porky, salty bite of your Leek and Apple Tarte Tatin.

Notes: I like Granny Smith apples because they hold up well when cooked, but several other apples would also be fine in this recipe. You can experiment to see whether you like it better with tart or sweet apples.

Substitute feta, queso fresco, or little dollops of cream cheese for the goat cheese &mdash whichever appeals most to you.

If you get off on your timing while prepping, put the thawed pastry in the refrigerator until you are ready to use it. It should always be as cold as possible.


Recipe Summary

  • 4 leeks
  • 2 tablespoons butter
  • 1 tablespoon brown sugar
  • 3 carrots, cut into matchsticks
  • kosher salt to taste
  • 2 pounds salmon fillets
  • 2 teaspoons olive oil
  • kosher salt and ground black pepper to taste

Preheat an oven to 425 degrees F (220 degrees C). Line a baking sheet with foil, and spray with cooking spray.

Trim away the root end, tough outer leaves, and dark green tops of the leeks. Cut the leeks lengthwise into quarters, then crosswise into thirds. Wash the leeks well to remove any grit, and drain in a colander.

Melt the butter in a large skillet over medium-high heat, and cook and stir the leeks until they have started to soften, about 5 minutes. Sprinkle the leeks with brown sugar, and cook until they turn brown, 15 to 20 minutes. Stir in the matchstick carrots, sprinkle with kosher salt, and cook and stir until the carrots are tender, about 5 minutes.

Place the salmon on the prepared baking sheet, rub the fillets with olive oil, and sprinkle with salt and pepper. Roast the salmon until the flesh is opaque and flakes easily but isn't dry, about 10 minutes per 1 inch of thickness. Remove the cooked fillets to plates, and top each fillet with 1/4 of the caramelized leeks and carrots.


Leek and Apple Tarte Tatin

I’ve always challenged myself to make my dreams come true. I dreamt of an amazing husband and got exactly that (I know, I’m totally corny), I dreamt of sharing my food with millions of people, and this Leek + Apple Tarte Tatin is what my food dreams are made of. A tarte Tatin is a pie baked upside down, named after the Tatin sisters whose apple version became famous. In mine puff pastry is laid over leeks and apples. Flip it after baking: the result is a caramelized filling that has baked right into a soft yet chewy crust. Drizzled with honey and scattered with goat cheese, this tarte Tatin proves that dreams do come true.

Recipe Course Main Course

Ingredients

  • 5 to 6 small leeks (about 2¼ pounds)
  • 3 tablespoons unsalted butter
  • 1/2 teaspoon kosher salt
  • 1/2 Granny Smith apple, cored and cut into 1/8-inch-thick half-moons
  • 1 teaspoon finely chopped fresh thyme leaves, plus more for garnish
  • 2 tablespoons honey
  • 1 sheet frozen puff pastry, thawed
  • 1 ounce soft goat cheese, crumbled into largish pieces

Instructions:

Cut off and discard the root and darker green leafy end of the leeks. Then cut each leek crosswise into ¾-inch pieces. Add these to a bowl of cold water and gently separate the layers to remove any grit, but keep the segments intact. Rinse in a colander and then pat dry with a kitchen towel.

Melt the butter in a 9-inch omelet pan over medium-high heat. Arrange the leek segments upright (with a cut end down) in the pan. Sprinkle the salt over the leeks and let them cook, undisturbed, until they begin to brown on the bottom, about 5 minutes. Turn all the leek segments over and immediately remove the pan from the heat. Sprinkle the thyme over the leeks and arrange the apples in a single layer on top. Drizzle 1 tablespoon of the honey over the apples.

Cut the puff pastry into a 10-inch diameter circle. (Most puff pastry comes in 10-inch squares so really, all you need to do is cut off the corners this circle doesn’t need to be all that precise.) Lay the pastry over the omelet pan and tuck the edges down between the pan and the leeks to enclose the apples and leeks. The edge of the pastry should be touching the bottom of the pan. It’s okay if the pastry folds over on itself a bit. Use a paring knife to cut several slits in the top of the pastry so the tart can vent as it bakes.

Bake the tart until the pastry is golden brown, 18 to 20 minutes. Then transfer the pan to a wire rack to cool for 5 minutes.

Invert a plate over the tart in the pan. Using oven mitts, and holding the plate and pan together, quickly flip them over, so that the tart drops onto the plate. Lift off the pan. If any leek segments have stuck to the pan, place them back in the tart. Drizzle the remaining 1 tablespoon honey over the tart, sprinkle with a little more thyme, scatter the cheese over all. Cut the tart into wedges and serve warm.

Keep It Simple

I like Granny Smith apples because they hold up well when cooked, but several other apples would also be fine in this recipe. You can experiment to see whether you like it better with tart or sweet apples.

Substitute feta, queso fresco, or little dollops of cream cheese for the goat cheese&mdashwhichever appeals most to you.

If you get off on your timing while prepping, put the thawed pastry in the refrigerator until you are ready to use it. It should always be as cold as possible.


Caramelised onion upside-down tart recipe

Ingredients:

  • 6 red onions (or any onions, but the red ones are nice and sweet), peeled and sliced in half vertically, from top to bottom
  • 6-10 garlic cloves (as many as you like really), peeled
  • 75g butter (salted or unsalted is fine)
  • 2 tablespoons brown sugar
  • splash of balsamic vinegar, or apple cider vinegar (I use apple cider in the video, but the balsamic is a real treat)
  • splash of cold water
  • 1 x sheet of store-bought puff pastry, thawed
  • Optional spices: I used fennel seed and dried sage, but you can use any herbs and spices youɽ like in your tart. Lemon myrtle, thyme, bay, nutmeg, whatever you like. Dried is best.

Method:

Note: you need to make this in an all-metal frypan, as it will need to go in the oven. Please don't use a pan with a plastic or wooden handle, that would = disaster.


Tomato & caramelised onion tart tatin

Heat the butter and oil in a frying pan until the butter has melted. Cook the onion over a medium heat for about 10 minutes until beautifully golden, stirring often. Stir in the sugar and cook for another couple of minutes. Tip the onion and juices into a bowl and set aside. Preheat the oven to 200C/gas 6/fan 180C.

For the pastry, rub the butter into the flour to make fine crumbs. Stir in the parmesan, thyme and a pinch of salt. Add the egg yolk and 2 tbsp cold water, then mix to make a dough. Wrap in cling film.

For the tomatoes, heat the butter and oil in a 20cm tart tatin tin on the hob until quite hot. Stir in the sugar and garlic, then put in the plum tomatoes cut-side down with a few thyme sprigs, and sizzle for no more than 1 minute. Scatter in the whole cherry tomatoes and tuck in a bit more thyme. Take off the heat and spread the onions on top. Season with salt and pepper.

Roll out the pastry until it's slightly bigger than the top of the tin. Lay it over the onions and tuck any excess down the sides.

Bake on a baking sheet for 25 minutes until golden. Cool for 5 minutes, invert a plate over the top and upturn the tart onto it. Scatter with extra thyme and black pepper.


Overstuffed Tart with Caramelized Onions, Peppers & Eggplant Recipe

This is the very first tart I ever made. I’m quite proud of myself for pulling it off. It took a while and I thought I’d have to do it twice, but no, my first one came out splendidly. It looked great and it was delicious.

The Recipe

There are a lot of vegetables in this recipe. There are bell peppers, eggplant pieces, sweet potato cubes and the best tasting caramelized sweet onions ever. Overall, this is an excellent recipe that includes everything you’ll need to make the perfect tart. The breading is crumbly and flavorful and the cheese mixture is out of this world. While this tart does take a little while to put together because of all the roasting and browning of the crust, it’s totally worth it at the end.

You’ll have leftovers after putting this dish together. I did. I wish I had purchased a few more tart pans because I could have prepared at least two more of them. I suggest you do this because you can’t fit all that much of the ingredients into just one pan. Plus, you can freeze any leftover tart for another day. You’ll be glad you did.

Ingredients

1 Red Bell Pepper, Cut Into 1 Inch Pieces
1 Yellow Bell Pepper, Cut Into 1 Inch Pieces
Extra-Virgin Olive Oil
1 Small Eggplant, Cubed into 1 Inch Pieces
Salt
Ground Black Pepper
1 Sweet Potato, Trimmed and Cubed into 3/4 Inch Pieces
1 Medium Sized Zucchini, Trimmed and Cut into 3/4 Inch Pieces
2 Medium Sized Sweet Onions, Sliced Thin
9 Inch Pie Crust Dough
1/2 Teaspoon Dried Thyme
1/3 Cup Ricotta Cheese
4 Ounces Feta, Crumbed
8 Cherry Tomatoes, Cut in Half
2 Eggs
1 Cup Heavy Cream

Step-by-Step Instructions

I’d like to thank Yotam Ottolenghi and his incredible cookbook called Plenty for this recipe. Even though I slightly changed a few things, he was my inspiration, so thank you again.

Pre-Heat Oven

Arrange both oven racks so one is in the top position and the other is in the center position. Then, pre-heat the over to 425 degrees.

Prep the Ingredients

To get everything out of the way so I had some room to think, I first prepped all the ingredients. First, I trimmed, cleaned and cut the bell peppers into one inch pieces.

Next, I trimmed and diced the eggplant, sweet potato and zucchini.

Finally, I trimmed and sliced the two sweet onions.

For the peppers, eggplant, sweet potato and zucchini, I added 1 tablespoon of olive oil to each bowl, along with a few pinches of salt and a few pinches of black pepper to each and mixed the contents of each bowl until the respective vegetable was coated with the oil.

Roast the Vegetables

I roasted the peppers and the eggplant first. I spread the peppers out on a large baking sheet and placed them on the top rack in the oven for 12 minutes.

I spread the eggplant out on its own baking sheet and placed that sheet on the center rack of the oven.

Once the 12 minutes was up, I removed the baking sheet that held the eggplant, moved the eggplant to one side and added the sweet potato to that sheet. I put it back into the oven for another 12 minutes.

Finally, after that 12 minutes was over, I removed that same baking sheet one last time, moved the sweet potato over to one side and added the zucchini. I placed the tray back into the oven for the last 12 minutes.

At the end, I had one tray with the roasted peppers on it and another tray with roasted eggplant, sweet potato and zucchini on it.

Reduce the heat in the oven to 325 degrees.

Caramelize the Onions

Warm a large skillet on your stove top over medium heat. Once the pan is to temperature, add two tablespoons of olive oil to it. Add the onions with a few pinches of salt and stir. Cook and stir for about 25 minutes or until the onions brown nicely.

Once that’s done, turn off the heat.

Bake the Tart Crust

Be sure the crust is completely thawed. Then, unroll it and press it into a greased 9″ tart pan.

Cover the pan with parchment paper and use the lid of a smaller pot to hold the paper down to the dough. Then, place the pan in the oven at 325 degrees for 30 minutes. The crust should bake and brown lightly.

The crust should shrink slightly during the baking. Don’t worry about that.

Fill the Tart with Ingredients

Now that the vegetables are cooked and the tart is baked, you can begin putting everything together. At this point, you can spread the caramelized onions across the bottom of the crust. On top of that, you can place some of the peppers, sweet potato, eggplant and zucchini.

On top of the vegetables, place a few dabs of ricotta cheese around the tart. You can also spread the crumbled feta evenly over the vegetables.

Mix the Eggs & Cream

In a medium sized bowl, add the eggs and the cream and whisk these ingredients together well. Also add 1/2 teaspoon of salt and 1/4 teaspoon of pepper to the bowl. Mix these ingredients well too.

Pour as much of this mixture as possible into the tart. It should fill the crust up to the edge. Don’t worry if it spills over slightly. Everything will cook together.

Add Tomatoes & Bake

Finally, distribute the tomato halves, cut side up, across the tart. Sprinkle the thyme over everything.

When all of the assembly is complete, place the tart tray into the oven on the center rack. Bake the tart anywhere between 45 minutes and an hour. I had to keep mine in the oven for slightly longer because I really stuffed it with vegetables. As it bakes, the moisture from everything will evaporate and the center will somewhat flatten out. After you pull it out of the oven, it will flatten even more.

When you see the ingredients begin to brown on the tart, you’ll know it’s finished. Turn off the heat and remove the tray from the oven. Allow the tart to cool for at least 15 minutes before attempting to remove it from the tray.

Plate & Serve

Once it’s cool, you can pop the tart out of the tray, cut it up, plate it and serve. Enjoy!

The Final Vegetable & Cheese Tart

I told you it took a little while to prepare this tart. I’m definitely going to make this dish again, but when I do, I’m going to maximize my time by preparing multiple tarts. I think that would be much more efficient. It really is good though. I love this recipe. Thanks for reading!


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In the fall, it’s all about hearty, savory vegetables. They’re perfectly in season and are full of rich flavor that makes them a wonderful addition to warming fall and winter meals like soup, stews, and oven-roasted dishes.

And while carrots, celery, and onions all deserve the attention they’re given, don’t forget about leeks! Given that they’re in the allium family, leeks have a flavor similar to that of onions and add an extra level of buttery richness to whatever dish they’re included in.

So whether you’re already a big fan of leeks or are just starting to incorporate them into your cooking, we’ve put together some of our favorite leek-centric recipes to consider trying in you own kitchen!

Potato Leek Soup with Gruyere

We’ll start off with a classic to get this recipe blog going: potato leek soup!

Ingredients

  • 3 tablespoons butter
  • 3 large leeks, washed well, trimmed and thinly sliced
  • 2 cloves garlic, minced
  • 1 teaspoon dried thyme
  • 2 pounds russet potatoes, washed and diced into 1-inch pieces
  • 1/2 cup white wine
  • 4 cups vegetable or chicken broth
  • 2 1/2 cups water
  • 1/4 cup flour
  • 8 ounces Gruyere cheese, shredded
  • Salt and ground black pepper, to taste

Directions

  1. In a large stock pot or Dutch oven, melt the butter over medium-high heat. Add the sliced leeks and sauté for 5 minutes until leeks are soft. Add the garlic and thyme and cook for 2 more minutes, then add the potatoes, white wine, vegetable broth, and 2 cups of water. Bring to a boil, then reduce heat to a simmer and cook for about 10 minutes until the potatoes are just tender.
  2. While potatoes are cooking, whisk together the remaining 1/2 cup of water with the flour in a small bowl. Whisk the flour-water mixture into the soup once the potatoes are tender and simmer for another 5 minutes.
  3. Remove the soup from heat, remove 2 to 3 cups of the soup from the pot to a blender and blend in the cheese, then slowly stir the cheesy soup mixture back into the soup pot. Season with salt and black pepper and serve hot.

French Leek Pie with Gruyere Cheese

Creamy on the inside and nice and crispy on the outside, this leek pie is the perfect dish for a Sunday brunch.

Ingredients

  • 1 9-inch prepared pie crust
  • 1 tablespoon olive oil
  • 3 leeks, trimmed, cleaned and sliced in 1/2-inch pieces (about 3 1/2 to 4 cups)
  • 1/2 teaspoon dried tarragon
  • 1/4 cup water
  • Salt and pepper
  • 1 cup half and half
  • 2 cups shredded Gruyere cheese

Directions

  1. Preheat oven to 350ºF. Prick the pie crust several times with a fork and prebake the pie crust for 12-15 minutes. Let the crust cool before filling.
  2. Heat the olive oil in a skillet over medium-high heat. Sauté the leeks for 5-6 minutes. Add the tarragon, water and a pinch of salt and pepper and sauté another 5 minutes until the leeks are tender. Remove from heat and stir in the half and half and shredded cheese. Add salt and pepper to taste, and then pour the mixture into the prebaked pie shell. Bake the pie for 40-50 minutes. Let the pie sit for 15 minutes before slicing.

Savory Noodle Kugel with Leeks and Mushrooms

Though kugel is traditionally served as a side dish, it’s absolutely delicious as a main course for dinner.

But, if you want to keep the tradition going, serve your kugel with some seasonally-appropriate sweet potato latkes.

Ingredients

  • 8 ounces linguini noodles, uncooked
  • 2 tablespoons vegetable oil
  • 2 cups leeks, cleaned and sliced (about 2 thin leeks)
  • 8 ounces button mushrooms, sliced
  • 2 large eggs, beaten
  • 1/2 cup sour cream
  • 1/4 teaspoon salt
  • 1/4 teaspoon black pepper
  • 1 1/2 teaspoons paprika

Directions

  1. Preheat oven to 375°F. Grease a 9 x 13 inch casserole dish. Cook the noodles in boiling water for 5-6 minutes, until just al dente. Drain and rinse noodles.
  2. While the noodles are cooking, heat 2 tablespoons vegetable oil in a skillet over medium-high heat. Sauté the leeks for a few minutes and then add the mushrooms and sauté until tender, about 5-10 minutes.
  3. In a large bowl, mix the cooked noodles, sautéed vegetables, eggs, sour cream, salt, pepper and 1 teaspoon of paprika. Pour into the casserole dish, sprinkle with the remaining paprika, cover with foil and bake for 30 minutes. Remove the foil and bake another 10-15 minutes to brown the top. Serve hot.

Mushroom Artichoke Flatbread Pizza

Onions are delicious on pizza, so why not try out leeks? While you can toss together a homemade pizza dough, we recommend making the process even easier by snagging one of our housemade pizza doughs from our Deli to-go case!

Ingredients

  • 3 tablespoons olive oil, divided
  • 1/2 teaspoon oregano leaf, dried
  • 1/2 teaspoon basil, dried
  • 3 cups sweet onions, diced
  • 2 cups mushrooms, finely chopped
  • 2 tablespoons fresh rosemary, chopped
  • 3 tablespoons minced garlic, divided
  • 1/2 cup pitted Kalamata olives, sliced in half
  • 1 cup canned or marinated artichoke hearts, roughly chopped
  • 1 cup leeks, thoroughly rinsed and sliced crosswise
  • 2 teaspoons freshly ground black pepper
  • 1 10-inch premade pizza crust

Directions

  1. Preheat oven to 450˚F. In a small bowl, combine 2 tablespoons of olive oil, oregano, basil and 1 tablespoon of minced garlic. Set aside.
  2. In a large skillet, heat 1 tablespoon of olive oil and sauté the onions for 10 minutes until they begin to brown. Add the mushrooms and sauté 5 minutes, then add the leeks, 2 tablespoons each of minced garlic and chopped rosemary and sauté 3 minutes more. Place the pizza crust on a baking tray, brush the entire top of the crust with half of the olive oil mixture, and then top with the mushroom and onion mixture. Arrange the sliced olives and artichoke hearts on top. Reduce the oven temperature to 425˚F., place the pizza on a center rack in the oven and bake 12 minutes or until the crust is browned on the edges. Remove from the oven and drizzle or brush the remaining olive oil mixture over the pizza, sprinkle with black pepper and serve.

Winter Vegetables Chicken Noodle Soup

Given their intense flavor, leeks are the perfect addition to a winter chicken noodle soup.

In this soup, sweet onion, leeks, carrots, celery, chicken thighs and buttered noodles are all combined in a rich stock to create a warming and super satisfying soup.

Serve it with asiago crostini for dipping!

Baked Chicken with Onions & Leeks

In this one-pan recipe, leeks are combined with onions, garlic, thyme, and salt and topped with bone-in chicken before being cooked for a little under an hour.

The mustard glaze adds a rich flavor that pairs well with oven-roasted chicken.

Serve your chicken on top of the veggies with a side of fresh greens and mashed potatoes.

One Pan Tarragon Chicken with Asparagus, Lemon, and Leeks

If you’ve never cooked with tarragon before, it has a licorice-like flavor that’s similar to fennel or anise.

Its subtle bite adds a nice contrast to bright lemon and oniony leeks in this one-pan chicken recipe.

Serve your tarragon chicken with a side of creamy orzo or brown rice.

Charred Leeks With Honey and Vinegar

If you want to enjoy your leeks in a simple, yet delicious form, consider this charred leek recipe from Bon Appetit.

Leeks are grilled till they are almost entirely blackened before being topped with a sweet and sour dressing made up of honey and vinegar.

Enjoy these leeks alongside roasted chicken and mashed potatoes.

Whole-Wheat Spaghetti with Buttery Leeks, Lemon, and Crème Fraîche

Some of the best pasta recipes are those that are fairly simple to toss together but look (and taste) absolutely divine.

Here, whole wheat spaghetti is tossed with butter, olive oil, and leeks before being combined with cheese and reserved pasta water to create a creamy sauce.

The dish is topped off with a dollop of crème fraîche and even more cheese. Serve it with a crusty piece of toasted baguette and an extra drizzle of olive oil.

Smoky Beef and Leek Stew

Along with soup, stews are a fantastic way to enjoy all that rich, flavorful, slow-cooked leek flavor.

In this stew, beef chuck is paired with bell pepper, artichokes, and leeks before being combined with smoked paprika for a rich, smoky flavor.

Serve your stew with a slice of toasted bread for dipping and fried potatoes for a contrasting texture.

Upside-Down Caramelized Leek Tart

Leeks become soft, creamy, and savory went they’re cooked, making them a great vegetable to utilize in tarts.

And while this tart looks especially fancy and impressive, it’s super simple to toss together for a holiday gathering or a weekend brunch.

Use frozen puff pastry to make this tart come together super quickly, or try your hand at scratch-made puff pastry for more of a culinary challenge.

Asparagus, Mushroom, Leek, and Cheese Galette

Here’s another recipe that’s perfect for Sunday brunch.

Asparagus, mushroom, and leeks are pre-cooked and combined with cheese before being wrapped in a simply flaky pie dough.

Applying a simple egg wash to the pastry gives it an extra glossy sheen and helps seal the edges of the galette.

Leek Bread

Homemade bread on its own is delicious, but when it’s stuffed with cheese and rich, leeky goodness, it’s extra special.

Similarly to how you’d prepare cinnamon rolls, bread dough is rolled out flat before being topped with leeks and cheese and rolled up into a log.

Serve your leek bread as a simple appetizer, or pair it with your favorite fall soup.

Skillet Chicken Thighs with Caramelized Leeks, Preserved Lemon, and White Wine

Here’s another chicken recipe that features caramelized leeks, preserved lemon, and white wine.

Chicken thighs are seared to perfection and leeks are caramelized in the same pan, adding lots of rich flavor to the dish.

Preserved lemons add a kick of zesty tang and white wine brings it all together. Don’t forget the crusty bread for dipping!

Leek Gratin With Cream and Fontina Cheese

When it comes to family gatherings and special occasions, gratin is always a simple and delicious recipe to turn to.

In this gratin, leeks take center stage and are combined with cream and fontina cheese for a warm and cozy dinner side dish.

If you wanted to add a contrasting crunchy texture to this dish, you could top it all off with some breadcrumbs.

By: Leigha

Leigha is the Marketing Assistant at the Skagit Valley Food Co-op.


Leek, Goat Cheese and Tofu Tart with Cornmeal Crust

Tofu, who woulda thunk? No one, not anyone, would ever guess tofu is the substitute for eggs and cream in this leek, goat cheese and tofu tart with cornmeal crust. This is one lovely tart, for lunch, for dinner, for snacks.

Press the easy whole grain crust into a 9-inch tart pan with removable fluted side. Bake for a little bit. Meanwhile sauté the leeks until soft and tender.

Then, puree tofu, lemon and olive oil until smooth, fill the pre-baked crust with the leeks, goat cheese and tofu mixture, sprinkle on chopped thyme, and bake until golden. There you have it!

Make it a fabulous week–get in the kitchen and cook something delicious!

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Leafy Greens and Me

When I was at the market today practically every bin was piled high with stone fruits. They all looked so good that I knew I wanted to make a dessert but I couldn't decide on the fruit. Did I want to purchase peaches, nectarines, plums or apricots? It was a tough decision, but as you can see the peaches won out and my "gluten-free" Caramelized Peach Upside Down Cake was absolutely delicious. A perfect dessert for a summer's evening!

  • Pre-heat oven to 325 degrees.
  • Lightly spray a 9x3" cake pan with canola and line with parchment paper, set aside.
  • Slice peaches and set aside.
  • In a small sauce pan over medium heat, cook agave until it caramelizes about 4 minutes. Be careful not to burn--you want it to be a deep amber color.
  • Immediately pour hot bubbling syrup on top of parchment-lined cake pan and smooth with an off-set spatula. The syrup will start to harden as it cools so work quickly to make sure that the entire surface is covered.
  • Lay sliced peaches in a pattern on top of syrup and set aside.

2/3 cup almond milk
1 tbsp unfiltered apple cider vinegar
3/4 cup Bob's Red Mill Gluten-Free A/P flour
1/2 cup fine cornmeal
1/2 cup corn flour
2 tsp baking powder
1 tsp baking soda
1 tsp xanthan gum
1 tsp kosher salt
1/2 cup canola oil
1/3 cup agave syrup
1/3 cup peach puree (1-2 peaches, peeled, chopped and blended until smooth)
2 tsp pure vanilla extract


Watch the video: upside down (November 2021).