Vegan Leek Tart
Vegan Leek Tart is a savory plant-based tart made with tender sautéed leeks and a creamy tofu filling baked in a crispy crust. This easy dairy-free and egg-free tart is perfect for brunch, lunch, or light dinners and delivers rich flavor with simple vegan ingredients.
Ingredients
- 1 prepared vegan pie crust or puff pastry
- 3 large leeks thinly sliced and rinsed
- 1 tablespoon olive oil
- 2 cloves garlic minced
- For the Vegan Filling
- ¾ cup silken tofu
- 1 cup unsweetened plant milk soy, almond, or oat
- 2 tablespoons nutritional yeast
- 1 teaspoon Dijon mustard
- ½ teaspoon salt
- ¼ teaspoon black pepper
- Optional Toppings
- Fresh thyme or parsley
- Vegan shredded cheese
- Red pepper flakes
Instructions
- Preheat the oven to 375°F (190°C).
- Roll out the vegan pie crust and place it into a tart pan or pie dish.
- Lightly prick the bottom of the crust with a fork to prevent bubbling.
- Heat olive oil in a skillet over medium heat.
- Add sliced leeks and cook for 6–8 minutes until soft and slightly caramelized.
- Stir in the minced garlic and cook for 1 minute until fragrant.
- In a blender, combine silken tofu, plant milk, nutritional yeast, Dijon mustard, salt, and pepper.
- Blend until smooth and creamy to create the custard filling.
- Spread the sautéed leeks evenly over the tart crust.
- Pour the blended filling over the leeks and spread evenly.
- Bake for 30–35 minutes, or until the filling is set and the crust is golden.
- Let the tart cool for 10 minutes before slicing.
- Garnish with fresh herbs, vegan cheese, or cracked black pepper before serving.
Notes
- Wash sliced leeks thoroughly to remove trapped dirt between layers.
- Allow the tart to rest before cutting so the filling sets properly.
- If the filling seems soft after baking, bake an additional 5 minutes.
- For extra flavor, sauté the leeks until lightly caramelized.