Vegan Leek Tart
This French-inspired leek tart features a buttery and flaky shortcrust pastry filled with tender caramelized leeks and cashew cream. It's savory, rich, and so hearty! Serve it warm as a main with a green salad or chilled as an appetizer!
Ingredients
Cashew Cream
- 1/2 cup raw cashews soaked overnight
- 1/2 cup water
- 2 tbsp nutritional yeast
- 1/2 tsp white vinegar
Leeks
- 2 tbsp vegan butter
- 5 medium leeks (about 19 ounces / 540g)
- 1/4 tsp salt adjust to taste
- 1/8 tsp ground black pepper
Pie Crust
- 1 cup flour
- 1/4 cup vegan butter at room temperature
- 2-3 tbsp water
- 1/8 tsp salt
Instructions
Cashew Cream
- 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.
Leeks
- 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.
Pie Crust
- 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.
Notes
- Caramelize the leeks. Our secret to getting the most flavor out of the leeks is to sauté them until they are completely tender and start to caramelize. This will bring a delicate sweetness to the filling that really elevates its overall flavor.
- Double the recipe. If you want to make this tart into an 11-inch pan, double the amounts for the filling and the pie crust.
- Bake on the lower rack of your oven. To prevent the bottom of the crust from being uncooked and soggy, place the tart on the lower rack of your oven. Doing this will allow the crust to cook evenly and be crispy at the bottom as well.
- Use a metal pan. We recommend using a thin metal pan instead of a glass or ceramic one when baking tarts or pies. Metal is a better conductor of heat and will contribute to a crispier bottom.
Nutrition
Serving: 1 serving | Calories: 446 kcal | Carbohydrates: 48.3 g | Protein: 11.3 g | Fat: 23.4 g | Saturated Fat: 5.5 g | Sodium: 342 mg | Potassium: 351 mg | Fiber: 3.9 g | Sugar: 5.4 g | Calcium: 104 mg | Iron: 5 mg
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