Vegan Leek Tart
A French-inspired tart with tender caramelized leeks, creamy cashew filling, and crisp vegan pastry.
Equipment
- Mixing bowl
- Food processor or high-speed blender
- Wide skillet
- Rolling Pin
- Tart pan
- Oven
Ingredients
- 1 cup all-purpose flour
- 1/4 cup vegan butter softened, for pastry
- 2-3 tablespoons cold water as needed
- 1/8 teaspoon fine salt for pastry
- 1/2 cup raw cashews soaked and drained
- 1/2 cup water for cashew cream
- 2 tablespoons nutritional yeast
- 1/2 teaspoon white vinegar or lemon juice
- 2 tablespoons vegan butter for cooking
- 5 medium leeks thinly sliced and thoroughly washed
- 1/4 teaspoon salt for filling
- 1/8 teaspoon black pepper freshly ground
Instructions
- Combine flour and salt, rub in the vegan butter, then add cold water gradually until a firm dough forms. Chill for 20 minutes.
- Blend the soaked cashews, water, nutritional yeast, and vinegar until completely smooth.
- Cook the sliced leeks with vegan butter, salt, and pepper over medium-low heat for 12 to 15 minutes, until tender and lightly golden.
- Stir the cooled leeks into the cashew cream.
- Roll out the dough and press it into a tart pan. Prick the base with a fork and add the filling.
- Bake at 180°C for 30 to 35 minutes, until the crust is golden and the filling is set.
- Cool for 10 minutes before slicing and serving.
Notes
- Wash leeks carefully between their layers to remove hidden grit.
- Soak cashews overnight or boil them for 10 minutes for a faster option.
- For a crisper base, blind-bake the pastry shell for 8 minutes before filling.