Upside-Down Caramelized Leek Tart

Does anyone know if this can be served at room temperature?

Sophronia SphynxToronto, Canada05/08/19

I don't know what else to eat with this! If I make this as a side, what else would be good?

AnonymousUS05/08/19

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 :)

AnonymousUK05/07/19

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 .

HendersonTRKing05/07/19

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.

Castaic, CA05/07/19

Awesome recipe! What do you do with the vinegar reduction?

GourmAna05/07/19

You’re making the vinegar reduction in the 10 inch skillet, into which you will nestle the roasted leeks.

Andrea SchainPhiladelphia05/07/19

Of 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

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