I’ve wanted to make a leek tart for a very long time. I always remembered the time I made a quiche cooking course back when I was about 14. My favourite one of all quiches, was the leek and bacon one. Well, that was a long time ago. But now, I wanted to put to test my quiche cooking abilities and today this happened.
This is me, attempting to make pastry. The biggest challenge was the fact that I hate following instructions and I haven’t made a quiche, tart or any other pastry thing in a very long time. It wasn’t with little struggle that I realised I could only hope for the best and make sure that the filling was highly satisfactory. You know, to compensate the fact that I might have screwed up the dough. Ahem, the basics of a tart…
As someone who deeply appreciates food and would never, ever, ever waste such a precious asset. I trusted my guts and went on with my endeavour of making this tart successful.
Off to the filling, I can say that there have been very few times when I was this pleased about something I’ve made.
This filling was tasty, flavoursome and wholesome. I used fresh ingredients and a few staples on my kitchen that you are sure to find in yours. Easy and made in under 15 minutes this amazing tart filler was by far the best I’ve ever made! Alright, I may not have made many but hey, that was my first vegan attempt. And I’m pretty darn proud.
The rustic looks of the tart are thanks to my terrible baking skills but I honestly think it looks good enough for display. Hence why I’m sharing it here. The lack of cheese was of no complaint, even for my cheese-loving boyfriend.
If you decide you won’t get that far ahead and make your own pastry (like I should’ve done), there are great options available at any supermarkets here in Australia. Most of the popular brands are actually vegan and will be a great base for quiches, tarts, rolls and etc.
The filling is obviously optional but I’d highly recommend you try this one. And of course, if you clicked to see this recipe, you are already prone to try this finesse of the vegan cuisine. And you definitely should. So here’s the recipe. No more bragging!
Leek, Broccoli & Dijon Tart
- 1 whole leek (thinly sliced)
- 1 whole broccoli (florets and core used)
- 3 cloves of garlic (chopped)
- ½ small bunch of parley (chopped)
- 1 tsp of dijon mustard
- 1 tbsp flour
- ½ tsp of muscovado sugar (other sugar would work too)
- Paprika
- Nutmeg
- Olive oil
- Salt and Pepper (to taste)
- Water
- Short-crust pastry (or make your own if you are brave enough)
- If you are using your own pastry or store-bought, pre-heat oven to 200ºC and place pastry in a medium-sized springform pan. Prick pastry with a fork all over the bottom and cook in the oven for 10 to 15 minutes or until lightly brown.
- Cook the broccoli florets for 5 minutes in hot water, chop and reserve.
- In a large pan, add the olive oil or any vegetable oil of your preference and turn on high heat.
- Add the chopped leek and sauté. Then add the garlic. Lastly add the chopped broccoli core.
- Wait for leek to soften, then add sugar at the bottom of the pan to increase caramelisation.
- Add the mustard and parsley.
- Now, add the chopped broccoli florets.
- Once the filling is soft, add flour and mix well.
- Then slowly start adding lukewarm water and mix well. This will give the filling a creamier consistency.
- Add more water until you reach your preferred consistency.
- Season using a pinch of nutmeg and paprika. Then add salt and pepper to taste.
- Once the filling is ready, remove the pastry from the oven and spread filling evenly over the cooked dough.
- Put it in the oven for about 10 more minutes until the tart is golden and warm throughout.
- Remove from oven and serve immediately.
If you try this recipe, please let me know and share your pics on Instagram using #eatyourselfgreen. I’d love to see your creations!
Peace & Love,
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