Vegan Leek and Cashew Cheese Tart

Cover the raw cashews with freshly boiled water in a bowl and leave to soak for a minimum of 2 hours (or use cold water and soak overnight for a creamier result).

Make the pastry: combine the flour and fine sea salt in a bowl, pour in the cold olive oil, and work together with a fork until the mixture resembles coarse crumbs. Add the cold water one tablespoon at a time, pressing until a shaggy dough just comes together.

Wrap the dough tightly and refrigerate for 30 minutes.

While the dough rests, heat 3 tablespoons olive oil in a wide heavy-based pan over medium-low heat. Add the leeks and a pinch of fine sea salt and cook, stirring occasionally, for 20 minutes until completely wilted and beginning to turn golden at the edges.

Add the sliced garlic and thyme leaves to the leeks and cook for a further 8 minutes, stirring often, until the garlic is soft and fragrant and the leeks are jammy.

Drain and rinse the soaked cashews and add them to a blender along with the oat milk, nutritional yeast, lemon juice, Dijon mustard, apple cider vinegar, fine sea salt, white pepper, nutmeg and cornstarch. Blend on high for 2–3 minutes until completely smooth and no grit remains.

Preheat the oven to 190°C, or 375°F, or gas mark 5. On a lightly floured surface, roll the rested dough into a circle approximately 3mm thick and large enough to line a 23cm loose-bottomed tart tin. Carefully lift and press the dough into the tin, trimming any overhang. Prick the base all over with a fork.

Line the pastry case with baking paper and fill with baking weights or dried beans.

Blind-bake for 15 minutes until the edges are just set.

Remove the baking paper and weights and return the case to the oven for 8 minutes until the base looks dry and very lightly golden.

Spread two-thirds of the caramelised leeks evenly across the base of the baked pastry case. Pour the cashew custard over the leeks and gently spread to the edges.

Arrange the remaining leeks on top of the custard, pressing them gently into the surface.

Transfer to the oven and bake for 28–32 minutes until the filling is set with only the faintest wobble in the centre and the top is golden in patches.

Remove from the oven and leave to cool in the tin for at least 15 minutes before slicing — this allows the cashew custard to firm fully. Scatter with fresh chives before serving.