Leek Tart Tartin

A whole leek tart tartin, with rounds of leeks sitting in an egg custard and surrounded by a crust.

The tart tartin is an ideal camp cooking method. The tart is cooked in a skillet upside down, only revealing its true beauty when flipped to serve. This is a quick and easy dish, especially since it uses store-bought puff pastry instead of making homemade dough.

The biggest trick to this recipe is heat control. If it gets too hot the leek filling can burn before the pastry is cooked. You can cook this tart in a camp oven, closed grill, or even using a Dutch oven lid with coals.

The finished product is great served hot with side salads or vegetables. It also works cold as park of a picnic lunch or on a hike. It is as pretty to look at as it is to eat.

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A single slice of leek tart tartin sits on a piece of green paper.
Perfect as a quick breakfast or lunch while out camping, this leek tart tartin can be served hot or cold.
A puff pastry lid on a tart tartin in a cast iron skillet.
A quick and easy recipe, the dough is simply store-bought puff pastry.
Looking down onto a slice of leek tart tartin, with rounds of leeks, on a green paper.
Make sure to cook the tartin carefully so the leeks don’t burn on the bottom of the skillet before the crust is fully cooked.
A whole leek tart tartin, with rounds of leeks sitting in an egg custard and surrounded by a crust.
This tart tartin can be cooked in a camp oven, closed barbecue, or even with a Dutch oven lid with coals.

Leek Tart Tartin Recipe

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A whole leek tart tartin, with rounds of leeks sitting in an egg custard and surrounded by a crust.
The tart tartin is an ideal camp cooking method with the tart being cooked in a skillet upside down, only revealing its leek filling and true beauty when flipped to serve.
Preparation 15 minutes
Cook 50 minutes
Ready in 1 hour 5 minutes
Servings 6 Servings
CourseDinner
InfluenceFrench
DifficultyExperienced
MethodBake
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Ingredients

  • 3 leeks
  • 1 tablespoon butter
  • 1/2 cup sour cream
  • 1/2 cup milk
  • 3 eggs
  • salt and pepper to taste
  • 1 cup shredded cheddar cheese
  • 1 sheet puff pastry

Equipment

  • 10 inch skillet

Directions

  • Clean the leeks then slice in equal thicknesses. Melt the butter in a skillet over medium heat then cook the leeks until browned.
  • Combine the sour cream, milk, eggs, salt, and pepper until well combined and smooth. Gently pour into the skillet to cover the leeks and fill the gaps. Sprinkle with the cheese.
  • Carefully yet swiftly place the pastry over the leeks tucking the pastry down the sides of the skillet.
  • The tart now needs to be baked for 15 minutes to set the filling and bake the pastry. Place the whole skillet in a camp oven, cool side of a closed grill, or in a smoker, set to 350 degrees F (180 degrees C). Or place a Dutch oven lid on the top of the skillet then place charcoal on the top to bake the tart. Be careful not to add too much heat as it could burn.
  • When the tart is firm and the pastry is cooked remove from the heat. Place a plate over the skillet then turn upside-down exposing the beautiful hidden tart. Eat hot or cold.

Nutritional Information

Calories: 427kcalCarbohydrates: 27gProtein: 12gFat: 30gSaturated Fat: 12gPolyunsaturated Fat: 3gMonounsaturated Fat: 13gTrans Fat: 1gCholesterol: 119mgSodium: 294mgPotassium: 205mgFiber: 1gSugar: 4gVitamin A: 1260IUVitamin C: 6mgCalcium: 221mgIron: 2mg

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Portrait Photo of Saffron Hodgson cooking on a Camp Stove with a campfire in the background

About Saffron Hodgson

Outdoor cooking has been Saffron’s passion since she was young, often choosing to go camping and cook hearty meals over fire rather than stay inside, watch TV, and eat take-out. Today she is the driving force of Bush Cooking bringing the skills of cooking outdoors to thousands of people.

Learn more about Saffron Hodgson
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