If you’re looking for a savory, satisfying, and visually stunning centerpiece for a brunch, lunch, or dinner, this vegan upside down caramelized leek tart is it!
Leeks get beautifully caramelized in the oven, and paired with a creamy tofu and sun-dried tomato base they are truly delicious—all encased in a crisp layer of puff pastry.
Leeks are often overlooked, but they are one of my favourite vegetables! They are mild, have a slightly sweet onion-like flavor that shines when roasted or caramelized.
They pair beautifully with creamy elements, herbs, and umami-rich ingredients like sundried tomatoes.
In this recipe, they’re layered at the bottom of the baking tray with olive oil, balsamic glaze and thyme, and covered with puff pastry with a tofu sundried tomato base.
What You’ll Need
To make this tart, you’ll need a few key ingredients:
Leeks: Medium sized, cleaned thoroughly, and sliced into rounds. These will be the caramelized top once you flip the tart.
Tofu: Firm tofu, drained, forms the creamy base.
Sun-dried tomatoes: Packed in oil, for a punch of umami and richness
Thyme: Dry of fresh thyme
Olive oil, balsamic glaze and brown sugar: To caramelize the leeks
Vegan puff pastry: I use store-bought and it’s perfectly fine—just make sure it’s vegan (most are anyways as they’re made with oil instead of butter) rolled and ready to use.
Step-by-Step Instructions
Preheat the oven to 200C/390F.
Prepare the leeks
Clean the leeks on the outside, remove one outer layer or two if damaged or dirty. Try and remove any dirt trapped between the layers. Slice them into 1/1.5 cm thick rounds.
Make the base
In a food processor, combine the tofu, sun-dried tomatoes (including their oil, don’t drain them), a generous pinch of salt, and dried or fresh thyme. Blend until the mixture is smooth and spreadable. If it’s too thick, add a splash of water to loosen the texture slightly.
Assemble the tart
Unroll your puff pastry sheet and set it aside. On a baking tray lined with parchment paper, drizzle the base with olive oil, balsamic glaze, a sprinkle of sugar, salt, and some dried thyme.
Now arrange the leek rounds on top of this, in a tight rectangular pattern. The shape should roughly match the size of your puff pastry with some excess for the edges.
Next, spread the tofu mixture onto the puff pastry, leaving a small border around the edges. Carefully flip the pastry, tofu-side down, over the leeks so that the filling sits directly on top of them.
Gently tuck in the edges of the pastry around the leeks to encase the filling. Use a fork to poke holes across the pastry to allow steam to escape while baking.
Bake
Transfer the tray to a preheated oven at 200°C (390°F) and bake for about 25 minutes, or until the pastry is puffed and golden brown.
Invert and serve
Let the tart cool slightly for a couple of minutes. Then, place a large serving board or tray over the tart and carefully flip it over. Remove the baking paper to reveal the caramelized leeks on top.
Why You’ll Love This Tart
This tart is visually striking, full of flavor, and incredibly satisfying. The balance of sweet leeks with the umami tofu filling and flaky crust makes every bite memorable. It’s also:
- Completely plant-based
- Packed with protein thanks to the tofu
- Super comforting
- A great way to highlight seasonal leeks in a creative way
Storage Instructions
You can store leftover tart in an airtight container in the fridge for up to 3 days. To reheat, place slices in the oven at 180°C (350°F) for 10–12 minutes or until warmed through and crispy again. While it can be eaten cold, it’s best enjoyed warm. You can also freeze individual slices—wrap them well and defrost overnight in the fridge before reheating.
FAQ
Can I make this gluten-free?
Yes! Use a gluten-free puff pastry like the ones from Schar or Jus-Rol’s gluten-free range and ensure all other ingredients are certified gluten-free.
Can I use filo pastry or shortcrust instead of puff pastry?
Puff pastry gives the flakiest result, but shortcrust pastry also works to create a more rustic, pie-like tart. I wouldn’t use filo pastry, as it’s too thin and flaky to support the filling.
DID YOU MAKE THIS RECIPE?
If you try this upside down leek tart I would love to know how it turned out! Leave a comment below, give it a rating or share your recreation on Instagram and tag me at @recipesandplaces or use the hashtag #recipesandplaces
I love to see recreations and share them!
Upside Down Caramelized Leek Tart With Tofu Sun-dried Tomato Base
Equipment
Ingredients
- 3-4 Medium sized leeks
- 180 g Firm tofu 6.3 ounces
- 6-7 Sun-dried tomatoes in oil
- 2 tsp Dry or fresh thyme
- Olive oil
- Balsamic glaze
- 1 tbsp Brown sugar
- 1 Roll vegan puff pastry
- Salt to taste
Instructions
- Preheat the oven to 200C/390F.
Prepare the leeks
- Clean the leeks on the outside, remove one outer layer or two if damaged or dirty. Try and remove any dirt trapped between the layers. Slice them into 1/1.5 cm thick rounds.3-4 Medium sized leeks
Make the base
- In a food processor, combine the tofu, sun-dried tomatoes (including their oil, don't drain them), a generous pinch of salt, and 1 tsp of dried or fresh thyme. Blend until the mixture is smooth and spreadable. If it's too thick, add a splash of water to loosen the texture slightly.180 g Firm tofu, 2 tsp Dry or fresh thyme, Salt to taste, 6-7 Sun-dried tomatoes in oil
Assemble the tart
- Unroll your puff pastry sheet and set it aside. On a baking tray lined with parchment paper, drizzle the base with olive oil and balsamic glaze (see pictures above) 1 tbsp of brown sugar, a pinch salt, and 1 tsp dried thyme.Balsamic glaze, 1 tbsp Brown sugar, 1 Roll vegan puff pastry, Olive oil
- Now arrange the leek rounds on top of the base, in a tight rectangular pattern. The shape should roughly match the size of your puff pastry with some excess left for the edges.
- Spread the tofu mixture onto the puff pastry, leaving a small border around the edges. Carefully flip the pastry, tofu-side down, over the leeks so that the filling sits directly on top of them. Gently tuck in the edges of the pastry around the leeks to encase the filling. Use a fork to poke holes across the pastry to allow steam to escape while baking.
Bake
- Transfer the tray to a preheated oven at 200°C (390°F) and bake for about 25 minutes, or until the pastry is puffed and golden brown.
Invert and serve
- Let the tart cool slightly for a couple of minutes. Then, place a large serving board or tray over the tart and carefully flip it over. Remove the baking paper to reveal the caramelized leeks on top.
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