Vegan Cheesy Potato and Leek Tart

No ratings yet

This Vegan Cheesy Potato and Leek Tart is layer and layer of flavour. The classic combination of cheese, leek and potato makes for a delicious dish.

Prep Time45

Cook Time1 15

Total Time2

Course: Dinner

Cuisine: British

Diet: Vegan, Vegetarian

Keyword: cornflour, leek, plain flour, potato, thyme, vegan butter, vegan cheese, vegan cream

Servings: people

Calories: 720.74kcal

Equipment

1 7 inch tart tin
baking beads or dried beans or rice

Ingredients

For the pastry case

250 g plain flour
125 g vegan butter chilled, cut into cubes
1 tbsp thyme leaves
4 tbsp cold water

For the filling

1 large potato cut into slices
0.5 leek cut thinly
1 tbsp butter
150 ml vegan cream
1 tsp cornflour
3 tbsp thyme leaves
150 g vegan cheese grated
salt and pepper to season

Instructions

To make the pastry case

Add the flour and cubes of vegan butter to a bowl.
With cold hands, rub the flour and vegan butter using your fingertips until the mixture resembles breadcrumbs.
Mix in the thyme leaves then add the cold water, using a butter knife.
Bring it together into a ball and knead briefly until it holds together.
Wrap in clingfilm and chill for at least half an hour.
While the pastry is chilling, pre-heat the oven to 200C / 400F / gas mark 6.
Once chilled, roll out into a large circle that's big enough to line the tart tin.
Carefully line the tin with the pastry pushing into all of the groves.
To trim the pastry, roll your rolling pin over the top of the tin until the pastry excess is cut off.
Scrunch up a piece of baking paper and place over the pastry, pour over the baking beads.
Place the pastry in the oven and blind bake for 15 minutes.
Remove the baking paper and baking beads and bake for another 10 minutes until just golden and crisp.

To make the filling

Par boil the potato slices until just becoming soft.
In the meantime, fry the leeks in a little butter.
Pour the cream into a bowl along with the cornflour, half of the grated cheese and the thyme and mix well. Season to taste.
Once the pastry case has finished baking, sprinkle half of the remaining cheese over the base followed by some of the leeks and potato slices.
Keep layering the leeks and potato slices until all used up.
Pour over the cream mixture then sprinkle over the remaining cheese.
Place into the oven and bake for 45 minutes until the mixture is bubbling and cheese is melted and golden.
Remove from the oven and leave to cool slightly, this will give the cream filling time to set.
Serve while warm.

Nutrition