Name: Upside-Down Caramelized Leek Tart
Yield: 2 servings for dinner or 4 servings as a light lunch or appetizer
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. kosher salt; ½ tsp. freshly ground black pepper, plus more; ¼ cup white wine vinegar; 2 Tbsp. unsalted butter; 1 tsp. sugar; 1 tsp. thyme leaves, plus more for serving; 2 Tbsp. Dijon mustard; 2 oz. Parmesan, finely grated (about ½ cup); Flaky sea salt

A caramelized leek tart on a platter with one slice cut away and removed to a plate.

Photo by Chelsie Craig, Food Styling by Pearl Jones

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.

Recipe notes