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!
Smoky leek & hazelnut tart
Serves 6-8 | Prep 30 mins | Cook 1 hr | Calories 543 (per serving)
For the tart:
- 500g (1lb 1oz) ready-made vegan shortcrust pastry (In the UK, JusRol shortcrust pastry is vegan-friendly)
- 4 leeks, trimmed, thinly sliced
- 20ml (¾oz) olive oil
- 3 garlic cloves, peeled, crushed
- 4 spring onions, thinly sliced
- 1 onion, peeled, finely sliced
- 2 tsp plain white flour
- 300ml (10fl oz) soya milk
- ½ tsp vegan stock powder
- a small pinch of clove powder
- 150g (5½oz) Vegusto No-Moo Piquant vegan cheese, plus 30g (1oz) cranberries, broken into little pieces
- 1 tbsp harissa paste
- 100g (3½oz) tinned roasted peppers, sliced
- 1 tbsp cranberry sauce
- 100g (3½oz) hazelnuts, roasted, chopped
- ¼ tsp smoked paprika
- Salt and freshly ground black pepper, to taste
- 1 tsp fresh parsley, roughly chopped
- ¼ red pepper, finely chopped
- ¼ tsp smoked paprika
- 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.