• 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 large sun-dried tomatoes in oil

Assemble the tart

• Unroll your puff pastry sheet and set it aside. On a baking tray (big enough to fit the pastry roll) 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. All oven are different, so if not caramelized enough put it back in the oven to finish caramelizing.