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
Units
Scale
- 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
