Vegan Leek, Broccoli & Dijon Tart
Prep time
Cook time
Total time
Healthy and flavoursome, this delicious and easy filling in a vegan base makes this tart a stellar addition to any vegan meal.
Recipe type: Main
Cuisine: Vegan
Serves: 4
  • 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)
  1. 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.
  2. Cook the broccoli florets for 5 minutes in hot water, chop and reserve.
  3. In a large pan, add the olive oil or any vegetable oil of your preference and turn on high heat.
  4. Add the chopped leek and sauté. Then add the garlic. Lastly add the chopped broccoli core.
  5. Wait for leek to soften, then add sugar at the bottom of the pan to increase caramelisation.
  6. Add the mustard and parsley.
  7. Now, add the chopped broccoli florets.
  8. Once the filling is soft, add flour and mix well.
  9. Then slowly start adding lukewarm water and mix well. This will give the filling a creamier consistency.
  10. Add more water until you reach your preferred consistency.
  11. Season using a pinch of nutmeg and paprika. Then add salt and pepper to taste.
  12. Once the filling is ready, remove the pastry from the oven and spread filling evenly over the cooked dough.
  13. Put it in the oven for about 10 more minutes until the tart is golden and warm throughout.
  14. Remove from oven and serve immediately.
Recipe by Eat Yourself Green at