Tarte aux poireaux (leek tarte)
This is a deceptively simple traditional French tarte, featuring a puff pastry base and a delicious leek filling, with homemade cashew cream and just the right amount of seasoning. It is best served with some lettuce, but to make it nutritonally perfect, I recommend adding some cooked legumes to the salad.
Recipe inspired from France vegetalienne.
Ingredients
- 1 sheet puff pastry (275g)
- 750g leeks, washed thoroughly under cold water and chopped in chunks
- 110g chopped onion
- 80g cashews, soaked for > 8h
- 15g oil
- salt, pepper to taste
Instructions
- Heat up oil in a pan over medium heat, and fry the onion for a few minutes until it becomes translucent.
- Add the chopped leeks, and keep frying, stirring regularly.
- Halfway through the cooking process, lower heat a little, add some salt, pepper, and cover the pan with a lid. Let the mixture wilt until done, stirring regularly. Turn off heat and reserve.
- Heat up the oven at ~180°C (fan on).
- Place the soaked cashews in a jar with a bit of water, and blend to a smooth consistency. Add to the pan with the leeks, and mix well. Adjust the seasoning to your liking.
- Spread the puff pastry on a quiche dish, and fill it with the leek filling.
- Bake for ~30-40 min (depending on your oven), take it out of the oven, and let it rest for ~5-10 min before serving.