Imagine having all the warm, savoury goodness of a leek and potato soup, wrapped up in a simple, foolproof pastry shell. Intrigued? Keep reading...
You will need
- 2/3 cup plain flour
- 1/2 cup self-raising flour
- 1/2 cup cornflour
- 1/2–1 teaspoon salt
- 1/2–2/3 coconut oil, set solid (if yours is liquid, just chill it in the fridge for 15 minutes)
- 1 tablespoon dairy-free milk, chilled
Potato and Leek Filling
- 3 medium potatoes, sliced no thicker than 3 mm (to make 2 cups)
- 1 tablespoon olive oil
- 2 leeks, pale section only, sliced no thicker than 3 mm (to make 2 cups)
- 1/2 teaspoon salt
- 1/2 teaspoon dried oregano or dried thyme (or both!)
- 1 teaspoon dried sage
- 3 garlic cloves, crushed
- 2 teaspoons vegan beef-style stock powder
- 2 tablespoons dairy-free milk
- 500 g silken tofu
- 1/2 teaspoon ground turmeric
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1/2 teaspoon freshly ground black pepper
- 2 tablespoons nutritional yeast
- 1 tablespoon self-raising flour
- 1 tablespoon cornflour
20 mins to prep
55 mins to cook
Preheat the oven to 200°C conventional, or 180°C fan-forced. Dig out a 24 cm tart tin with a fluted edge – a non-stick one with a removable base is ideal. (You can also use a spring-form cake tin, but your tart edges may not end up as neat.)
Now, let's make some pastry. Sift the plain flour, self-raising flour, cornflour and salt together into a bowl, then rub in the solid coconut oil with the tips of your fingers. You're aiming for a texture that looks roughly like breadcrumbs, but some bigger lumps are perfectly fine. (If the coconut oil is very hard, you can grate it in to start with, dipping the coconut oil in flour to avoid gunking up your grater.)
Add just enough cold milk, a teaspoon at a time, to hold the mixture together – it doesn't matter if it's a bit crumbly. Press the pastry into your tart tin, and all the way up the side, as evenly as you can. Pop it in the fridge while you get on with the filling.
Firstly, steam or microwave your potato slices until they're just cooked, then set aside. Meanwhile, warm the olive oil in a frying pan over medium heat, then add the leek and salt. Cook, stirring occasionally, for 7–10 minutes, or until the leek has softened. Add the oregano, sage, garlic and 1 teaspoon of the stock powder and stir to combine. Cook for a further 30 seconds, then stir in 1 tablespoon of the milk and deglaze the pan. Remove from the heat and set aside.
Now pop your pastry-lined tin in the oven and precook it for 10 minutes.
Meanwhile, place the tofu, turmeric, garlic powder, onion powder, pepper, nutritional yeast, flour and cornflour in a blender. Add the remaining 1 tablespoon of milk and 1 teaspoon of stock powder and blitz for about 20 seconds, or until the ingredients are combined.
Remove the pastry from the oven. Begin layering the filling, starting with a few spoonfuls of the leek, then a layer of potato slices, then a layer of the tofu mixture. Keep going until you run out of ingredients, or reach the top of the tin, making sure you finish with a layer of the tofu mixture.
Return to the oven and bake for 30 minutes, or until the top feels set when pressed lightly with your fingers; the filling will continue to cook a little as the tart cools.
Remove from the oven. If serving warm, leave to cool a little before carefully removing from the tin.
Vary the filling to suit your mood. Add a few sundried tomatoes and kalamata olives, or steamed baby spinach leaves. Scatter some pine nuts over the tart before baking, then serve with a dollop of dairy-free pesto.