Vegan Smoky Leek & Hazelnut Tart Recipe
This smoky leek and hazelnut tart is the perfect alternative to nut roast for your Christmas table.
Packed full of cranberry sauce, veggies and plenty of nuts to give it texture, this is a recipe you’ll be tempted to make all year round!
All you need to make your own tart is a loose-bottomed flan dish, greaseproof paper, parchment paper, and a pan!
This recipe also uses Vegusto No-Moo Piquant vegan cheese.
Total Time: 1 hour 30 minutes
Prep Time: 30 minutes
Cook Time: 1 hour
Servings: 7
Rating:
Total Time: 1 hour 30 minutes
Servings: 7
Ingredients
Method
Ingredients
(Servings: 7)
- 71.428571428571 71.428571428571 g ready-made vegan shortcrust pastry
- 0.57142857142857 0.57142857142857 leeks, trimmed, thinly sliced
- 2.8571428571429 2.8571428571429 ml olive oil
- 0.42857142857143 0.42857142857143 garlic cloves, peeled, crushed
- 0.57142857142857 0.57142857142857 spring onions, thinly sliced
- 0.14285714285714 0.14285714285714 onion, peeled, finely sliced
- 0.28571428571429 0.28571428571429 tsp plain white flour
- 42.857142857143 42.857142857143 ml soya milk
- 0.28571428571429 0.28571428571429 g vegan stock powder
- a small pinch of clove powder
- 21.428571428571 21.428571428571 g Vegusto No-Moo Piquant vegan cheese
- 4.2857142857143 4.2857142857143 g cranberries, broken into little pieces
- 0.14285714285714 0.14285714285714 Tbsp harissa paste
- 14.285714285714 14.285714285714 g tinned roasted peppers, sliced
- 0.14285714285714 0.14285714285714 Tbsp cranberry sauce
- 14.285714285714 14.285714285714 g hazelnuts, roasted, chopped
- 0.16428571428571 0.16428571428571 g smoked paprika
- salt and freshly ground black pepper, to taste
- To garnish
- 0.14285714285714 0.14285714285714 tsp fresh parsley, roughly chopped
- 0.14285714285714 0.14285714285714 quarter of a red pepper, finely chopped
- 0.16428571428571 0.16428571428571 g smoked paprika
Method
Method
- Preheat the oven to 180ºC/Gas Mark 4. Line a greased 28cm (11in) round, loose-bottomed flan dish with greaseproof paper. Roll out the pastry and use it to line the dish. Trim the excess pastry. Prick the pastry.
- Cover the pastry with parchment paper, then add baking beans. Blind bake for 25 minutes. Remove the beans and paper, then bake for another 10 minutes. Leave to cool.
- While the pastry is cooking, gently sauté the leeks in 10g (½oz) olive oil. After 5 minutes, add the garlic and spring onions and fry for 1 more minute. Season with salt and pepper, then set aside.
- For the cheese sauce, gently fry the onion in the remaining oil for 10 minutes. Sprinkle on the flour and continue to stir for 2 minutes. Slowly add the soya milk, a little at a time. The sauce should get thicker as the milk is heated. Add the stock powder and a pinch of clove powder. Cook gently for 5 minutes. Remove from the heat and add 100g (3½oz) Vegusto and dried cranberries. Once the cheese has melted, fold into the cooked leeks. Season as required, then set to one side.
- Spread the harissa paste onto the pastry base, then add the peppers and cranberry sauce. Top with one-third of the nuts. Carefully add the leek mixture to the pastry case, then top with the remaining Vegusto. Bake in the oven for a further 10 minutes.
- Mix the remaining nuts with a little paprika, then season. Remove the tart from the oven, scatter the mixture over the top, then bake for another 5 minutes. Garnish with parsley, red pepper and paprika.
Feeling festive? Try making this Sage & Onion Sausage with Kale Colcannon Savoury Wreath!
