for 12 pieces

Pastry dough

200 g	wholemeal PureSpelt flour
4 sprig	thyme, leaves torn off
½ tsp	salt
80 g	vegan butter substitute, cut into pieces, cold
½ dl	water

Leek

	oil for frying
800 g	leek, cut into thin rings
½ tsp	salt
a little	pepper

Tart

200 g	vegan grated cheese substitute (Simply V Pastagenuss)
3 sprig	thyme, leaves torn off
2 ½ dl	vegan cream substitute (Alpro Soya Cuisine)
1 tbsp	Maizena cornflour
3 tbsp	nutritional yeast
¼ tsp	salt
a little	pepper

How it's done

Pastry dough

Mix the flour, thyme and salt in a bowl. Add the vegan butter and rub together using your hands to form an even mixture. Pour in the water and mix quickly to form a soft dough; do not knead. Cover the dough and chill for approx. 30 mins.

Leek

Heat a dash of oil in a wide pan. Sauté the leek for approx. 5 mins., season, allow to cool slightly.

Tart

Roll out the dough into a circle (approx. 32 cm in diameter) between two sheets of baking paper, transfer to a baking tin along with the bottom sheet of baking paper. Prick the base firmly with a fork. Add the vegan cheese to the leek along with all the other ingredients up to and including the pepper, mix, spread over the base of the tart.

Bake

Approx. 50 mins. on the bottom shelf of an oven preheated to 200 °C.

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