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Vegan Leek Tart Recipe

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4.1 from 9 reviews

This Vegan Leek Tart is a deliciously creamy and savory plant-based tart featuring tender caramelized leeks enveloped in a smooth cashew cream and nestled in a flaky vegan pie crust. Perfect as a light lunch or elegant appetizer, this recipe combines simple ingredients with classic techniques to create a comforting and nutritious dish.

  • Total Time: 1 hour 10 minutes
  • Yield: 4 servings

Ingredients

Cashew Cream

  • 1/2 cup raw cashews (soaked overnight)
  • 1/2 cup water
  • 2 tbsp nutritional yeast
  • 1/2 tsp white vinegar

Leek Filling

  • 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

  1. Prepare Cashew Cream: Drain the soaked cashews and add them to a high-speed blender. Pour in the water, add the nutritional yeast and white vinegar, and blend for 30-45 seconds or until the mixture is smooth. Set aside.
  2. Slice and Clean Leeks: Cut each leek in half lengthwise and rinse thoroughly under cold water to remove dirt. Pat dry, then slice crosswise into 1/2-inch thick pieces.
  3. Sauté Leeks: Melt vegan butter in a large non-stick skillet over medium heat. Add the leeks and a pinch of salt, cooking for 10-12 minutes. Stir regularly to avoid sticking and burning, allowing leeks to soften.
  4. Caramelize Leeks: Continue cooking the leeks for an additional 2-3 minutes until they brown slightly and caramelize. Remove from heat.
  5. Combine Leeks with Cashew Cream: Pour the prepared cashew cream into the skillet with the leeks and toss to coat evenly. Season with salt and pepper, taste and adjust as desired. Set aside.
  6. Prepare Pie Crust Dough: Preheat oven to 355 °F (180 °C). In a bowl, combine softened vegan butter, flour, salt, and water. Knead for about 2 minutes until it forms a firm but pliable dough. Add water one tablespoon at a time if dough is too dry. Shape into a ball and flatten into a thick disc.
  7. Roll Out Dough and Line Tart Pan: On a floured surface, roll the dough to about 1/4-inch thickness. Lightly grease an 8-inch tart pan with vegan butter. Press the dough evenly into the pan, trimming off excess. Prick the bottom of the crust with a fork.
  8. Add Filling to Crust: Spread the leek and cashew cream filling evenly over the crust.
  9. Bake Tart: Bake in the preheated oven for 30-35 minutes or until the crust turns golden brown. Remove from oven and allow to cool slightly before serving.
  10. Storage: Store any leftovers in the refrigerator for up to 5 days.

Notes

  • Soak cashews overnight or for at least 4 hours to achieve a smooth cashew cream.
  • Adjust seasoning to taste, especially salt and pepper, after combining leeks with the cashew cream.
  • Ensure leeks are well cleaned to avoid grit in the filling.
  • You may add herbs like thyme or rosemary to the filling for added flavor if desired.
  • Use a tart pan with a removable bottom for easier serving.
  • Author: Olivia
  • Prep Time: 20 minutes
  • Cook Time: 50 minutes
  • Category: Tart
  • Method: Baking
  • Cuisine: Vegan
  • Diet: Vegan

Find it online: https://iamstarved.com/vegan-leek-tart-recipe/