Vegan Leek Tart With Creamy Cashew Filling

If you’re craving something warm and savoury, this Vegan Leek Tart is the answer. It’s filled with buttery sautéed leeks, a creamy cashew-Dijon filling and a generous sprinkle of pine nuts that toast up beautifully in the oven. It’s perfect for lunch, dinner, or slicing up for sharing.

Prep time: 30-40 minutes (plus 30 minutes chilling for the pastry and 30 minutes soaking cashews)

Baking time: 25-30 minutes (plus blind-bake time)

Ingredients (serves 8)

For the pastry base:

• 200g plain flour
• 100g vegan butter, chilled and cubed
• Pinch of sea salt
• 2-3 tbsp ice-cold water

For the leek filling:

• 2 large leeks, trimmed, well washed and sliced into 1cm rounds
• 1 tbsp vegan butter (for sautéing)
• 1 tbsp fresh thyme leaves (or 1 tsp dried)
• Optional: 1 small garlic clove, finely minced

For the cashew cream:

• 150g raw cashews, soaked in hot water for 30 minutes then drained and rinsed
• 250 ml oat cream (or other plant cream)
• 2 tbsp nutritional yeast
• 1 tbsp Dijon mustard
• 1/2 tsp garlic powder
• Juice of 1/2 lemon
• 1/4-/12 tsp white pepper (start small)
• 1/2 tsp thyme
• 1/2 tsp sea salt, or to taste

For the topping/finish:

• 30g pine nuts (scatter on top before baking so they toast)
• 2 tbsp fresh thyme
• Crack of black pepper
• Optional: drizzle of olive oil after baking

Instructions

1. Preheat the oven to 180°C (fan 160°C). Put the cashews to soak in hot water (at least 30 minutes).
2. In a bowl, rub the vegan butter into the flour and salt with your fingertips until the mixture resembles coarse crumbs.
3. Add ice-cold water, 1 tbsp at a time, and bring together to form a dough that holds when pressed. Shape into a flat disc, wrap and chill in the fridge for 30 minutes.
4. Roll out the chilled pastry on a lightly floured surface to fit a 20cm tart tin. Line the tin and trim the edges.
5. Line the pastry with baking paper and baking beans (or rice or dried legumes). Blind-bake for 15 minutes, then remove the paper and beans and bake a further 5 minutes until the base is faintly set and just beginning to colour. Tip: use a metal tart tin and bake on the lower rack to avoid a soggy bottom!
6. For the leek filling, melt 1 tbsp vegan butter in a frying pan over medium heat. Add the sliced leeks, a pinch of salt and the thyme. Cook them gently for 10-12 minutes, stirring often, until the leeks are soft and beginning to caramelise. If using, add the minced garlic in the last 60 seconds. Remove from the heat and set aside.
7. To make the cashew cream, blend the soaked cashews with the oat cream, nutritional yeast, Dijon, garlic powder, lemon juice, white pepper and salt. Blitz until completely smooth and pourable - stop and scrape down as needed. Taste and adjust seasoning (a little more lemon, salt or Dijon if you want a brighter/tangier note).
8. Time to assemble the tart: Spread the sautéed leeks evenly over the blind-baked pastry base. Pour the cashew cream over the leeks and spread gently so it levels out. Scatter the 30g pine nuts evenly over the top (they’ll toast in the oven).
9. Bake the assembled tart for 25-30 minutes, or until the filling is set and the top has a light golden colour and the pine nuts are toasted.
10. Remove from the oven and leave to cool for 10 minutes. Finish with fresh thyme, a crack of black pepper and an optional drizzle of olive oil before slicing and serving.