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Vegan Leek Tart Recipe

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3.8 from 20 reviews

This Vegan Leek Tart is a delightful plant-based dish featuring a creamy cashew and nutritional yeast filling combined with caramelized leeks nestled in a flaky vegan pie crust. Perfectly baked to golden perfection, this tart offers a rich, savory flavor with a lightly sweet undertone from the caramelized leeks, ideal for a wholesome lunch, dinner, or special occasion.

Ingredients

Cashew Cream

  • 1/2 cup (75 g) raw cashews soaked overnight
  • 1/2 cup (120 ml) water
  • 2 tbsp (22 g) nutritional yeast
  • 1/2 tsp (2 ml) white vinegar

Leeks

  • 2 tbsp (30 g) vegan butter
  • 5 medium leeks (about 19 ounces / 540 g)
  • 1/4 tsp salt, adjust to taste
  • 1/8 tsp ground black pepper

Pie Crust

  • 1 cup (125 g) flour
  • 1/4 cup (60 g) vegan butter at room temperature
  • 2-3 tbsp (30-45 ml) 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 and add the nutritional yeast and white vinegar. Blend for 30-45 seconds or until smooth. Set aside.
  2. Prepare Leeks: Slice each leek in half lengthwise and rinse well under cold water to remove any 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 sliced leeks and season with a pinch of salt. Cook for 10-12 minutes, stirring regularly to prevent sticking and burning, until tender.
  4. Caramelize Leeks: Continue cooking the leeks for an additional 2-3 minutes, stirring occasionally, until they start to brown and caramelize. Remove the skillet from the heat.
  5. Mix Filling: Pour the cashew cream into the skillet with the leeks and toss to coat evenly. Add salt and pepper to taste, stir well, and adjust seasoning as desired. Set filling aside.
  6. Prepare Pie Crust Dough: Preheat oven to 355 °F (180 °C). In a bowl, combine the vegan butter, flour, salt, and 2-3 tablespoons of water. Knead for about 2 minutes until dough forms. Add more water, one tablespoon at a time, if needed to achieve a firm but not crumbly dough. Shape dough into a ball and flatten into a thick disc.
  7. Roll Out Dough and Assemble Tart: On a floured surface, roll the dough out to a 1/4-inch thickness. Lightly grease an 8-inch tart pan with vegan butter. Transfer rolled dough to the pan, pressing it into the edges and trimming excess. Prick the bottom with a fork.
  8. Add Filling: Spread the leek and cashew cream filling evenly over the pie crust in the tart pan.
  9. Bake: Place the tart on the lower oven rack and bake for 30-35 minutes, or until the crust is golden brown and cooked through.
  10. Cool and Serve: Allow the tart to cool for a few minutes before slicing and serving. Store leftovers in the refrigerator for up to 5 days.

Notes

  • Caramelize the leeks thoroughly to bring out a delicate sweetness and enhance the overall flavor of the tart.
  • Double the recipe ingredients for an 11-inch tart pan to serve more people.
  • Bake the tart on the lower rack of the oven to ensure the bottom crust cooks evenly and avoids sogginess.
  • Use a thin metal tart pan rather than glass or ceramic for better heat conduction and a crispier crust bottom.

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