97min 4 ppl
Vegan Leek Flamiche
127 minutes
4 people
Hardover 60 min or 12+ steps
127 min · 10 steps
Hard: over 60 min or 12+ steps
620 kcalper person
Protein 14g
Carbs 58g
Fats 36g
About this dish
Leeks melted low and slow in vegan butter until deeply sweet and jammy are the heart of this Picard classic, layered into a golden shortcrust case with a silky cashew custard that sets just like a traditional egg-based flamiche — no dairy or eggs required.
Allergy Info
Gluten, Soya, Sulphites, Tree Nuts
Diet Info
Vegetarian, Vegan
Ingredients
Fresh Produce
- Leekswhite and pale-green parts only, halved lengthways and sliced into 1 cm half-moons, washed thoroughly1.2 kg
- garlicfinely minced4 cloves
- Fresh thyme leavesstripped from the stems1 tsp
Dairy & Eggs
- Vegan buttera plant-based block butter such as Miyoko's or Naturli80 g
- Unsweetened oat milkplain, not a barista blend250 ml
Dried Goods
- Raw cashewssoaked for at least 4 hours, then drained150 g
- Nutritional yeast2 tbsp
- Cornflourcornstarch1 tbsp
- Vegan shortcrust pastryready-rolled sheet320 g
Spices & Seasonings
- Fine sea saltplus more to taste1 tsp
- White pepperfreshly ground0.5 tsp
- Nutmegfreshly grated0.25 tsp
Oils & Condiments
- Dry white wineor dry vermouth2 tbsp
- Dijon mustard0.5 tsp
- Olive oilfor brushing1 tbsp
Utensils
- 23 cm loose-bottomed tart tin
- High-speed blender
- Wide sauté pan with lid
- Baking beans
Method
1
Soak the raw cashews in cold water for at least 4 hours (or in just-boiled water for 1 hour if short on time), then drain thoroughly.
Approx. 5 minutes
2
Wash the sliced leeks thoroughly in a colander under cold running water to remove any grit, then mince the garlic and strip the thyme leaves from their stems.
Approx. 10 minutes
3
Melt the vegan butter in a wide, heavy-based sauté pan over medium-low heat. Add the leeks, garlic, thyme and salt, stir to coat, then cover and cook for 25 minutes, stirring every 5 minutes, until the leeks are completely soft and beginning to turn golden at the edges.
Approx. 25 minutes
4
Remove the lid, add the white wine, and raise the heat to medium. Cook uncovered for 5 minutes, stirring, until the wine has evaporated and the leeks are jammy and concentrated. Remove from the heat and let cool for 15 minutes.
Approx. 20 minutes
5
Preheat the oven to 200°C (180°C fan). Line a 23 cm loose-bottomed tart tin with the pastry, pressing it into the edges and trimming any overhang to 1 cm above the rim. Prick the base with a fork, line with baking paper, fill with baking beans or dried rice, and blind-bake for 15 minutes until the edges are set.
Approx. 15 minutes
6
Remove the beans and paper and return the pastry case to the oven for a further 5 minutes until the base is dry and lightly golden. Set aside and reduce the oven temperature to 180°C (160°C fan).
Approx. 5 minutes
7
Blend the drained cashews, oat milk, nutritional yeast, cornflour, Dijon mustard, nutmeg, white pepper and a pinch of salt in a high-speed blender for 2 full minutes until completely smooth and cream-like with no grainy texture.
Approx. 2 minutes
8
Fold the cashew cream into the cooled leek mixture until evenly combined, then pour and scrape the filling into the blind-baked pastry case, smoothing the top with a spatula.
Approx. 5 minutes
9
Brush the exposed pastry rim with olive oil and bake at 180°C for 30 minutes until the filling is just set with a very slight wobble at the centre and the top is golden in patches.
Approx. 30 minutes
10
Remove from the oven and rest in the tin for 10 minutes before unmoulding. Serve warm or at room temperature.
Approx. 10 minutes
