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I am usually not that big of a fan of quiches and tarts, but when I brought two beautiful and thick stalks leek home from grocery shopping, I wanted to make something else but soup. Something “to grab”.
I love leek in a soup or just gratinated on flatbread. But today I wanted creamy leek. So I dusted my tart pan and made this delicious tart.
Because this tart is quite fat, it is very filling and serves, depending on appetite, 2 or even 4 if you serve it with a salad.
Enjoy!
Love,
Rina
Want more leek recipes? Also try potato leek soup, vegan cheesy leek soup, leek on flatbread and quick phyllo tarte flambée.
Creamy Potato Leek Tart
Aktiv
Passiv
Total
Autor/Author: Rina
Gang/Type: Main Dish
Ergibt/Yield: 2 - 4 Servings
Zutaten/Ingredients
- 1/2 Pk. vegan puff pastry
- 2 medium-sized potatoes
- 1 big stalk leek
- 1 tbsp olive oil
- 350 ml (1 1/2 cups) water
- 80 g (2.9 oz) cashews
- 1 tbsp nutritional yeast flakes
- 1 tsp salt
- pepper
Zubereitung/Instructions
- Preheat the oven to 190° C (380° F). Cut the puff pastry to fit in your pan and place it in the pan. Prick the bottom with a fork several times.
- Finely slice the leek, peel the potatoes and finely slice (with a mandoline). Heat the oil in a pan and sauté potatoes and leek in it for about 5 minutes.
- Blend water, cashews, nutritional yeast, salt and pepper in a high-speed blender for about 1 minute until creamy. Pour over the veggies and bring to boil.
- When the cream has thickened, pour the veggie mix in the tart pan, level and bake for about 30 minutes until golden-brown.
- Remove from the pan, cut into pieces and serve with a salad and a glass of white wine.
Tipps/Notes
If you don't have a high-speed blender, let the cashews soak in water or use cashew butter. A tart pan with removable bottom makes it super-easy to remove.
This was fantastic! I had freshly harvested leeks and potatoes from my garden and was looking to make something other than the standard leek and potato soup. This will be a regular dinner for us from now on. The taste and texture are perfect! I think even those who eat dairy would love it as well.
Author
Thank you very much for your feedback, Sandra. I’m so glad you liked it!
wow! this is so good, I made it 4 times this month haha. this will be one of my forever favorite recipes, thanks
Author
You can never have your favorite dishes too often in a month. I’m glad this recipe made it into your favorites list!
This turned out so delicious. Thanks for the easy recipe!
Author
You are welcome, Sarah. I’m glad you liked it 🙂
Das Rezept verbreitet sich bei meinen Bekannten wie ein Lauffeuer! Funktioniert super, schmeckt klasse. Großes Lob!
Author
Liebe Veronika,
das freut mich total! Dankeschön.
Liebe Grüße
Rina
Nomnomnom <3 Danke für dieses tolle Rezept! War sehr lecker und garantiert nicht das letzte Mal, dass ich das mache 🙂
Author
Liebe Angelina,
freut mich, dass es dir geschmeckt hat!
Vielen Dank für deine Bewertung!
Liebe Grüße
Rina
Für mich als Quiche-Fan wieder genau das richtige Rezept! Mir läuft schon das Wasser im Mund zusammen 🙂 🙂
Author
Das glaube ich glatt! So kenne ich dich 😉
Liebe Grüße
Rina