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Vegan Leek, Spinach & "Feta" Tart

Updated: Oct 11, 2021


Prep Time: 10 mins

Cooking Time: 30 mins

Total Time: 40 mins

Servings: 2 medium tarts




Ingredients


Crust

280g flour

1 tsp salt

170g plant butter (cold)

4-6 tbsp ice water


Filling

  • 2 cloves of garlic

  • 2 large leeks

  • 1 large bag of spinach

  • 1 pack of feta cheese (cubed)

  • 2 packs silken tofu (698g)

  • 4 sundried tomatoes (chopped

  • well)

  • A handful of roasted pine nuts



Crust Instructions

1. Add all the ingredients except for the water and blend them for a few seconds in a food processor. Slowly add the cold water until it's all mixed in.


2. Form the dough into a disc and let the dough rest in the freezer for about 30 minutes.


3. Roll the dough out (5mm thick) and shape into your tart tin(s). Gently pierce the bottom of the dough with a fork. Transfer to the freezer for 30 minutes. Blind bake for 30 mins at 175°C


Filling Instructions

1. Sauté the minced garlic in an oiled pan for 1 minute. Add spinach and cook for another 3-5 minutes, drain and set aside.


2. Cook the chopped leeks in a pan until softened.


3. Blend the silken tofu in a food processor until it's completely smooth. Add all the cooked vegetables, tofu, feta, sundried tomatoes and roasted pine nut to a big bowl. Mix well.


4. Add the filling to the tart and add a lid if you have leftover dough. Bake for 40 mins at 180°C



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