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Vegan Leek Tart Recipe

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3.8 from 2 reviews

This Vegan Leek Tart combines a creamy cashew-based filling with tender, caramelized leeks in a flaky vegan pie crust. Perfect as a savory appetizer or a light meal, this dairy-free and egg-free tart is rich in flavor and texture, making it an ideal dish for vegans and anyone seeking a delicious plant-based option.

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. Make the Cashew Cream: Drain the soaked cashews and add them to a high-speed blender with 1/2 cup water, nutritional yeast, and white vinegar. Blend for 30-45 seconds until smooth and creamy. Set aside.
  2. Prepare the Leeks: Slice each leek in half lengthwise, rinse thoroughly under cold water to remove dirt, then pat dry. Slice crosswise into 1/2-inch thick pieces.
  3. Sauté the Leeks: Melt 2 tablespoons of vegan butter in a large non-stick skillet over medium heat. Add the sliced leeks and season with a pinch of salt. Cook for 10-12 minutes, stirring regularly to prevent sticking or burning, until the leeks are tender.
  4. Caramelize the Leeks: Continue cooking the leeks for an additional 2-3 minutes until they begin to brown and caramelize. Remove the skillet from the heat.
  5. Combine with Cashew Cream: Pour the prepared cashew cream into the skillet with the leeks. Toss to coat evenly and season with salt and pepper. Taste and adjust seasoning as desired. Set aside.
  6. Preheat the Oven: Preheat your oven to 355 °F (180°C).
  7. Prepare the Pie Crust: In a bowl, combine the flour, 1/4 cup softened vegan butter, salt, and 2 tablespoons water. Knead the mixture for about 2 minutes until it forms a dough. If the dough is too dry, add additional water one tablespoon at a time. Shape the dough into a ball and flatten it into a thick disc.
  8. Roll Out the Dough: On a floured surface, roll out the dough to a 1/4-inch thickness. Lightly grease an 8-inch tart pan with vegan butter, then transfer the dough into the pan, pressing it evenly. Trim off any excess dough and prick the bottom with a fork to prevent bubbling.
  9. Assemble the Tart: Spread the leek and cashew cream filling evenly over the pie crust in the tart pan.
  10. Bake the Tart: Bake in the preheated oven for 30-35 minutes or until the crust is golden brown and cooked through. Remove from the oven and let cool slightly before serving.
  11. Storage: Store any leftovers in the refrigerator for up to 5 days, covered tightly.

Notes

  • Soaking the cashews overnight helps achieve a smooth and creamy cashew cream.
  • Make sure to clean the leeks thoroughly as they can harbor dirt between layers.
  • Adjust salt and pepper to taste in the filling for the best flavor balance.
  • If the dough is crumbly, gradually add more water to bring it together.
  • This tart can be served warm or at room temperature.
  • Use a high-speed blender for smooth cashew cream texture.

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