Vegan leek tarte tatin

Name: Vegan leek tarte tatin
Prep time: 30 min
Total time: 120 min
Yield: 4
Ingredients: 650 g bleached leek; 160 g rustic flour; 150 g cashew nuts; 35 g apple sauce; 4 sprig chervil; 80 g vegan butter substitute; 20 g nutritional yeast; 3 tbsp olive oil; 1 ¾ tsp salt; 2 tsp lemon juice; ¼ tsp nutmeg; 1 pinch Za'atar (spice mix); 1 pinch salt

Vegan bake dinner

Total: 2 hr | Active: 30 min.

vegan, lactose-free

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This leek tarte tatin is guaranteed to be a crowd-pleaser. It is not only easy to prepare, but is also a real eye-catcher. The leek simply melts in the mouth while the crispy pastry base adds a refined touch. Ideal for meal prep during the week or as a special centrepiece for a cosy Sunday lunch with family and friends.

Recipe by:
Tosca - Chef Tosca

Ingredients

for 4 people

To soak the cashews
150 g	cashew nuts
5 dl	water, boiling

Pastry
160 g	rustic flour
¾ tsp	salt
80 g	vegan butter substitute, soft, cut into pieces
35 g	apple sauce
¼ dl	lukewarm water

Cashew cheese
2 dl	water
20 g	nutritional yeast
2 tbsp	olive oil
2 tsp	lemon juice
¼ tsp	nutmeg
1 tsp	salt

Tart
650 g	bleached leek, cut into slices approx. 2 cm thick
1 tbsp	olive oil
1 pinch	Za'atar (spice mix)
1 pinch	salt

To bake
4 sprig	chervil, to garnish

How it's done

To soak the cashews

Place the cashew nuts in a bowl, pour over the water and soak for at least 15 mins.

Pastry

Mix the flour and salt in a bowl. Add the butter substitute and rub together using your hands to form an even, crumbly mixture. Combine the apple sauce and water, add, mix quickly to form a dough – do not knead. Shape the dough into a ball, flatten, cover and leave to chill for approx. 30 mins.

Cashew cheese

Drain the soaked cashews, add to a blender with all the other ingredients up to and including the salt, puree until smooth. Place the mixture in a pan, reduce for approx. 5 mins. while stirring.

Tart

Lay the leek rings side by side (cut side up) in the tin, season. Spread the cashew cheese on top. Roll out the chilled pastry into a circle (approx. 32 cm in diameter) on a lightly floured surface, place it over the top. Make a rim between the leek and the edge of the tin. Prick the dough all over with a fork.

To bake

Approx. 45 mins. in the centre of an oven preheated to 190 °C. Remove from the oven and leave to stand for approx. 2 mins. Separate the tart from the edge of the tin with a spatula, carefully tip out onto a platter, garnish with chervil.

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