This Vegan Leek Tart is a light, flavorful, and elegant dish perfect for Easter brunch. Made with sautéed leeks, creamy coconut filling, and a flaky vegan pie crust, this tart is both rich and satisfying while remaining dairy-free and plant-based. The combination of nutritional yeast and Dijon mustard adds a subtle, cheesy flavor, making it a crowd-pleasing option for both vegans and non-vegans alike.
Why You’ll Love This Recipe
- Perfect for Easter Brunch – A sophisticated yet easy-to-make dish.
- Vegan and Dairy-Free – Ideal for those following a plant-based diet.
- Rich and Creamy Texture – Coconut cream and nutritional yeast create a smooth, cheesy filling.
- Easy to Prepare – Uses simple ingredients with minimal effort.
- Customizable – Works well with additional vegetables or different herbs.
Ingredients
(Tip: You can find the complete list of ingredients and their measurements in the recipe card below.)
- 1 pre-made vegan pie crust
- 3 large leeks, sliced (white and light green parts)
- 2 tbsp olive oil
- ½ cup coconut cream (or plant-based milk)
- 2 tbsp cornstarch (or chickpea flour)
- ½ cup nutritional yeast
- 1 tsp Dijon mustard
- ½ tsp salt
- ¼ tsp black pepper
- Fresh parsley for garnish
Directions
- Preheat the oven to 375°F (190°C). Roll out the vegan pie crust into a tart pan and pre-bake for 10 minutes.
- Sauté the leeks: Heat olive oil in a pan over medium heat and cook the sliced leeks until soft and translucent, about 5-7 minutes.
- Prepare the filling: In a bowl, whisk together coconut cream, cornstarch, nutritional yeast, Dijon mustard, salt, and black pepper until smooth.
- Combine and assemble: Stir the sautéed leeks into the cream mixture, then pour the filling into the pre-baked tart crust.
- Bake the tart: Place in the oven and bake for 30-35 minutes, or until the top is golden brown and set.
- Cool and serve: Let the tart cool slightly before slicing. Garnish with fresh parsley and serve warm.
Servings and Timing
- Servings: 6-8
- Prep Time: 15 minutes
- Cook Time: 35 minutes
- Total Time: 50 minutes
Variations
- Mushroom Leek Tart – Add sautéed mushrooms for extra depth of flavor.
- Gluten-Free Version – Use a gluten-free vegan pie crust.
- Nut-Free Alternative – Swap coconut cream with oat or soy milk for a nut-free option.
- Cheesy Twist – Add a sprinkle of vegan cheese on top before baking.
- Herb-Infused Tart – Mix in fresh thyme or chives for additional flavor.
Storage/Reheating
- Storage: Keep leftovers in an airtight container in the refrigerator for up to 4 days.
- Reheating: Warm in a 350°F (175°C) oven for 10 minutes or microwave for 1-2 minutes.
- Freezing: Freeze the baked tart (wrapped tightly) for up to 2 months. Thaw in the fridge before reheating.
FAQs
Can I use homemade pie crust instead of store-bought?
Yes, a homemade vegan pie crust works perfectly for this recipe.
What can I substitute for coconut cream?
You can use any unsweetened plant-based milk like soy, oat, or almond milk.
Can I make this tart ahead of time?
Yes, you can prepare and bake the tart in advance, then reheat it before serving.
What other vegetables can I add?
Asparagus, spinach, or zucchini would complement the flavors of this tart.
How do I prevent the crust from getting soggy?
Pre-baking the crust helps prevent sogginess, and you can also brush it with olive oil before adding the filling.
Is this tart gluten-free?
It can be made gluten-free by using a gluten-free vegan pie crust.
Can I make this without nutritional yeast?
Yes, but the tart will have less of a cheesy flavor. You can add a bit of miso paste for umami depth.
Can I use frozen leeks instead of fresh?
Yes, just thaw and drain them before sautéing.
What pairs well with this tart?
A fresh green salad, roasted potatoes, or a fruit salad make great side options.
How do I know when the tart is fully baked?
The filling should be firm and slightly golden on top when done.
Conclusion
This Vegan Leek Tart is a delightful and elegant dish that’s perfect for Easter brunch or any spring gathering. With its creamy, savory filling and flaky crust, it’s a great plant-based alternative that’s both simple and impressive. Serve it warm with fresh herbs, and enjoy a delicious and wholesome meal that will be loved by vegans and non-vegans alike!
Vegan Leek Tart
- Total Time: 45 minutes
- Yield: 6-8 servings 1x
- Diet: Vegan
Description
This Vegan Leek Tart is a delicious and elegant Easter brunch favorite, perfect for spring gatherings. Made with caramelized leeks, creamy coconut filling, and a flaky vegan crust, this dairy-free tart is a flavorful addition to your Easter buffet or brunch spread.
Ingredients
- 1 pre-made vegan pie crust
- 3 large leeks, sliced (white and light green parts)
- 2 tbsp olive oil
- 1/2 cup coconut cream (or plant-based milk)
- 2 tbsp cornstarch (or chickpea flour)
- 1/2 cup nutritional yeast
- 1 tsp Dijon mustard
- 1/2 tsp salt
- 1/4 tsp black pepper
- Fresh parsley for garnish
Instructions
- Preheat oven to 375°F (190°C). Roll out the vegan pie crust into a tart pan and pre-bake for 10 minutes.
- In a pan, heat olive oil over medium heat and sauté leeks until soft, about 5-7 minutes.
- In a bowl, whisk together coconut cream, cornstarch, nutritional yeast, mustard, salt, and pepper until smooth.
- Combine the leek mixture with the creamy filling, then pour into the tart crust.
- Bake for 30-35 minutes until the tart is golden brown and set.
- Let cool slightly before slicing. Garnish with fresh parsley and serve warm.
Notes
- Substitute coconut cream with oat or almond milk for a lighter version.
- Add sautéed mushrooms or spinach for extra flavor.
- Serve with a spring salad or roasted veggies for a complete meal.
- Prep Time: 10 minutes
- Cook Time: 35 minutes
- Category: Brunch, Side Dish
- Method: Baking
- Cuisine: Vegan, Spring-Inspired
