74min 4 ppl
Vegan Leek Tart with Soy Cream
106 minutes
4 people
Hardover 60 min or 12+ steps
106 min · 15 steps
Hard: over 60 min or 12+ steps
580 kcalper person
Protein 11g
Carbs 52g
Fats 36g
About this dish
Long-cooked leeks melted low and slow in olive oil until silky and jammy form the heart of this tart — a technique borrowed from the great quiches of northern France, paired with a soy cream custard set with a touch of agar-agar for a clean, sliceable result without eggs.
Allergy Info
Gluten, Soya, Mustard
Diet Info
Vegan
Ingredients
Fresh Produce
- Leekswhite and pale-green parts only, halved lengthways and thinly sliced4 large
- Garlic clovesfinely minced3 clove
- Fresh thyme leaves1 tbsp
Dairy & Eggs
- Unsweetened soy cream300 ml
Dried Goods
- Plain flour220 g
- Agar-Agar Powder1 tsp
- Nutritional yeast2 tbsp
Spices & Seasonings
- Fine sea saltdivided1 tsp
- Freshly grated nutmeg½ tsp
- Ground white pepper½ tsp
Oils & Condiments
- Olive oil100 ml
- Cold water60 ml
- Dry white wine or dry vermouth1 tbsp
- Unsweetened soy milk100 ml
- Dijon mustard1 tbsp
- Apple cider vinegar1 tsp
- Olive oilfor the leeks2 tbsp
Utensils
- Tart tin
- Wide sauté pan
- Small saucepan
- Whisk
- Mixing bowl
Method
1
Combine the flour and ½ teaspoon salt in a large bowl. Add the 100ml olive oil and cold water and mix with a fork until a cohesive dough forms.
Approx. 8 minutes
2
Press the dough evenly into a 23cm loose-bottomed tart tin, covering the base and sides to a thickness of about 3mm. Prick all over with a fork.
Approx. 8 minutes
3
Rest the pastry case in the refrigerator for 30 minutes.
Approx. 2 minutes
4
Preheat the oven to 190°C, or 170°C for a fan oven, or gas mark 5. Line the chilled pastry case with baking paper and fill with baking weights or dried beans.
Approx. 3 minutes
5
Blind-bake for 15 minutes until the edges are set and pale gold.
Approx. 15 minutes
6
Remove the weights and paper and bake the pastry case for a further 8 minutes until the base is dry and just beginning to colour. Set aside.
Approx. 8 minutes
7
Heat 2 tablespoons olive oil in a wide sauté pan over medium-low heat. Add the sliced leeks and the remaining ½ teaspoon salt and cook, stirring occasionally, for 25 minutes until completely soft, deeply collapsed and lightly golden at the edges.
Approx. 25 minutes
8
Add the minced garlic and thyme to the leeks and cook for 2 minutes until fragrant.
Approx. 2 minutes
9
Pour in the white wine and cook for 1 minute until evaporated. Remove the pan from the heat and stir in the apple cider vinegar.
Approx. 2 minutes
10
Whisk together the soy cream, soy milk, agar-agar powder, nutritional yeast, Dijon mustard, nutmeg and white pepper in a small saucepan until fully combined.
Approx. 3 minutes
11
Place the saucepan over medium heat and bring the custard mixture to a gentle boil, whisking constantly, for 2 minutes — agar-agar must reach a full boil to activate.
Approx. 2 minutes
12
Spread the Dijon mustard evenly over the base of the blind-baked pastry case, then arrange the melted leeks in an even layer on top.
Approx. 4 minutes
13
Pour the hot soy cream custard over the leeks immediately and transfer the tart to the oven.
Approx. 2 minutes
14
Bake at 190°C for 20 minutes until the custard is set with only a very slight wobble at the centre and the surface is lightly golden.
Approx. 20 minutes
15
Remove from the oven and allow the tart to rest at room temperature for 15 minutes before unmoulding and slicing — this allows the agar-agar to set fully and gives clean slices.
Approx. 2 minutes
