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Vegan Leek Tart

This Vegan Leek Tart features flaky pastry filled with savory leeks and a creamy, comforting filling, perfect for any family gathering.
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Prep Time 10 minutes
Cook Time 30 minutes
Total Time 40 minutes
Servings: 4 servings
Course: Dinner, Main Course
Cuisine: Comfort Food, Vegan
Calories: 250
Ingredients Method Notes

Ingredients
  

For the crust
  • 1 piece pre-made vegan pastry crust
For the filling
  • 2 pieces leeks, cleaned and sliced
  • 1 tablespoon olive oil For sautéing the leeks
  • 1 cup almond milk (or any plant-based milk) Can be substituted with other plant-based milk
  • 1 tablespoon cornstarch Ensure it's well-mixed to avoid clumping
  • to taste salt
  • to taste pepper
  • to taste fresh herbs (optional, such as thyme or dill) For garnishing

Method
 

Preparation
  1. Preheat your oven to 375°F (190°C). Place the pre-made vegan pastry crust in a tart or pie dish, gently pressing it into the corners and trimming off any excess dough. Set aside.
  2. In a skillet, heat the olive oil over medium heat. Add the sliced leeks and sauté for about 5-7 minutes until they become soft and slightly caramelized, stirring occasionally to avoid burning.
Filling and Baking
  1. In a bowl, combine the almond milk, cornstarch, salt, and pepper. Whisk until the mixture is smooth.
  2. Once the leeks are softened, spread them evenly over the pastry crust. Pour the almond milk mixture over the leeks, ensuring even distribution.
  3. Place the tart in the preheated oven and bake for 30 minutes, or until the filling has set and the crust is golden brown.
  4. Let the tart cool for a few minutes before slicing. Serve warm or at room temperature, garnished with fresh herbs if desired.

Notes

For optimal flavor, gently caramelize the leeks. Leftover tart can be stored in an airtight container in the fridge for up to 4 days, and can be frozen for up to 2 months. Reheat in the oven at 350°F (175°C) for about 15 minutes.