Tony’s Leek & Almond Tart
A firm favourite of Viva!’s – and invented by Assistant Director Tony Wardle himself. It’s a lovely pie that can be served hot, warm or cold and is lovely with salad or steamed greens plus new potatoes… asparagus is also great.
We suggest shop bought pastry but if you like to make your own, click here for a simple wholemeal version that’s reduced fat and requires no rolling out.
Share your creations with us by using #veganrecipeclub and tagging @veganrecipeclub
Total time
30-40 minutes
Meal
- mains
- lunches
- sides-light-meals-and-salads
Servings
04-Aug
Ingredients
3 medium-large leeks, cut lengthways then sliced into 2cm/1 inch pieces – semi-circles.
2 tbsp olive oil
2 medium onions, any colour, cut in half lenghtways then sliced thinly
2 cloves garlic, crushed
A little oil
1 sheet ready-rolled shortcrust pastry (eg Aldi, Lidl, JusRol and most other supermarket brands)
4 heaped tbsp nutritional yeast flakes (Engevita, find in health food shops, some larger Tesco or online)
25g/1oz ground almonds
Good pinch of ground nutmeg
Vegan single cream, eg Alpro, Oatly – 1/2 a carton, ie 125ml
1/2 tsp salt or to taste
Lots of fresh black pepper
2-4 tbsp flaked almonds
ALL KITTED OUT
Chopping board, sharp knife, colander, medium-large saucepan or deep wok with lid, wooden spoon or spatula, garlic crusher, measuring spoons, metal or other baking dish roughly 3cm/1½inch deep and 22cm/9 inch square (or equivalent surface area, eg 10 inch x 8 inch), fork, greaseproof paper/baking parchment and baking beans, big knife for slicing plus fish slice to get pie out from baking dish.
Instructions
1. Preheat oven to 200°C/400F°/Gas Mark 6 (15° less if using a fan-assisted oven).
2. Prep the leeks then place in a colander and soak in a basin of cold water. Let the dirt loosen a bit then rinse them under cold runnng water. Shake, drain and set aside.
3. Heat the olive oil in a large saucepan. Sweat the onions and garlic for 2-3 minutes until they start to soften. Stir occasionally. Add the leeks and cook gently until they’re soft enough to eat – about 5-10 minutes. Add a splash of water if they stick and stir occasionally.
4. Meanwhile, grease the baking dish. If making the home-made version, click here for recipe and method and then skip to stage 6.
5. If using bought pastry, gently place the sheet of pastry in it and trim the edges (allow for some shrinkage).
6. Pierce the pastry base with a fork in a few places, cover the entire thing with baking paper and weigh it down with the baking beans.
7. Cook for 10 minutes. This is called ‘baking blind’ and the idea is to seal the pastry first before adding the filling – it helps to stop the pastry base being soggy. Remove from the oven and remove the beans and paper (the beans can be reused).
8. Reduce the oven to 190°/375°F/Gas Mark 5 (15° less if using a fan-assisted oven).
9. Add the yeast flakes, ground almonds, nutmeg, salt and pepper to the leek and onion mixture. Stir in the vegan cream and mix everything well. Taste and adjust seasoning if necessary.
10. Spoon the filling into the blind baked pastry case and distribute evenly. Scatter the flaked almonds over the top and bake for 15-20 minutes or until golden brown. Check the almonds don’t burn.
11. Serve hot, warm or cold. See above for serving suggestions.
Optional extras / notes
Cooking time includes 15-20 minutes in the oven
Keywords
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