leek tart

Enjoy a slice of our cheesy leek & pea tart with a fresh green salad and crusty bread. This recipe works equally well with shortcrust or puff pastry

Pea & leek super-green tart

flour,

pastry

butter

leeks

whipping cream

spinach

peas

mozzarella pearls

Heat oven to 200C/180C fan/gas 6 and put a baking sheet in the oven to heat up. Lightly dust a surface with flour, then roll out the pastry into a circle. Use to line a 22cm tart tin (3cm deep) with a removable base. Trim away any excess pastry that hangs over the top and chill while you make the filling.

Heat the butter in a frying pan, add the leek in a single layer and fry for a minute, then add 50ml water and cover with a lid. Cook over a low heat for 4 mins (check it doesn’t dry out). Whisk the cream and egg together, then mix in the spinach and peas.

Tip the pea mixture into the base of the tart and arrange the leek on top. (If you don’t want the leeks on top, then stir them through the pea mixture.) Break the mozzarella pearls in half and dot them over the tart. Put the tart on the baking sheet and bake for 30 mins, or until the filling is cooked through. Leave to rest for 5 mins before cutting.

This French-inspired leek tart features a buttery and flaky shortcrust pastry filled with tender caramelized leeks and cashew cream. It&#39;s savory, rich, and so hearty! Serve it warm as a main with a green salad or chilled as an appetizer!

Vegan Leek Tart

raw cashews (soaked overnight)

water

yeast

tsp white vinegar

leeks ((about 19 ounces / 540 grams))

salt (adjust

black pepper

flour

vegan butter (at room temperature)

salt

Blend the cashews. Drain the soaked cashews and add them to a high-speed blender. Pour in the water and add the nutritional yeast and white vinegar. Blend for 30-45 seconds or until smooth. Set aside.

Cashew Cream

Slice the leeks. Start by slicing each leek in half lengthwise. Rinse them well under cold water to remove any dirt. Pat them dry and slice each leek crosswise into 1/2-inch thick slices.

Sauté. Melt the butter in a large non-stick skillet over medium heat. Once hot, add the leeks and season with a pinch of salt. Cook for 10-12 minutes. Note: stir regularly to prevent the leeks from sticking to the bottom and burning. You just want them to brown slightly.

Cook until caramelized. Once the leeks are tender, cook them for another 2-3 minutes or until they start to brown and caramelize. Remove the skillet from heat.

Pour in the cashew cream. Pour the cashew cream into the skillet and toss to coat the leeks with the cream. Add the salt and pepper and stir to combine. At this point, taste the filling and adjust the seasonings to your liking. Set aside.

Leeks

Preheat the oven to 355 °F (180°C).

Combine all the ingredients. Add the softened vegan butter, flour, salt, and water to a bowl. Knead for about 2 minutes or until it forms a dough. If the dough appears too dry, add more water, one tablespoon at a time, until it forms a firm but not crumbly dough. Shape it into a ball and flatten it into a thick disc.

Flatten. Flatten the dough on a floured surface to a ¼-inch thickness. Lightly grease an 8-inch tart pan with butter. Transfer the flattened dough to your tart pan and press it into it. Cut off the excess dough. Prick the bottom of the dough with a fork.

Spread the filling. Transfer the leek filling to the pie crust and spread it into an even layer.

Bake. Finally, bake the tart for 30-35 minutes or until the crust is golden brown. Let cool for a few minutes before serving.

You can keep this tart for up to 5 days in the refrigerator.

Pie Crust

Just tried it. My family loved this recipe. A new taste for all of us. Thank you for sharing.

Caramelized leeks sit on top of a bed of buttery puff pastry covered with creamy ricotta and shreds of gruyere cheese. With fresh herbs and lemon, it&#39;s a mouthwatering way to enjoy leeks as a vegetarian appetizer, side, or even main dish.

Leek Tart

puff pastry

egg water

extra virgin olive oil

ricotta cheese (whole milk

garlic (minced)

lemon zest (more for serving)

dill

thyme leaves (more for serving)

gruyere cheese

Before starting the recipe, thaw the puff pastry according to package instructions. Preheat the oven to 400 degrees F/204 degrees C. Line a large baking sheet with parchment paper or a silicone mat and set aside.

Once the puff pastry is thawed, unfold it on the lined baking sheet and form/roll into a rectangle. If using Dufour puff pastry (my preferred brand, see notes), it&#39;s very easy to unfold and just have a rectangle (no rolling needed). Use a paring knife to score a border about ½-inch in from the sides. Don&#39;t slice through the pastry, just make an indentation. Use a fork to prick holes throughout the area within the border. If desired, whisk an egg with 1 teaspoon water to form an egg wash. Brush the wash on the edges (but not the area inside the border). This helps the border puff up and develop a glaze in the oven.

Put the puff pastry in the oven and bake for 12 to 15 minutes until the edges are lightly browned but the pastry is not fully baked through. The pastry should be puffed up in the middle but deflate when you remove it from the oven.

While the puff pastry is baking, warm the olive oil in a large skillet over medium heat. Add the sliced leeks and cook for 7 to 10 minutes, stirring occasionally, until caramelized and tender. Remove from heat.

Also prepare the ricotta cheese at this time. Combine the ricotta, garlic, lemon zest, dill, thyme, salt, and pepper in a bowl.

Once the puff pastry has deflated after removing it from the oven, put dollops of the ricotta mixture in the area within the border. It&#39;s easiest to use your fingers to drop spoonfuls. Do not spread the cheese, since that will cause the pastry to flake apart.

Scatter the cooked leeks over the ricotta cheese. Then, sprinkle the gruyere cheese on top.

Return the tart back to the oven and bake for 10 to 15 more minutes until the cheese has melted and the border is a darker brown.

Slice into pieces and garnish with more lemon and fresh herbs if desired. Enjoy!