New Recipe: Leek & Vegan Cheddar-style Tartlets

leek and cheese tart


These were served as a starter at our ‘Best of British’ supper club last Thursday (5th October 2017). Not only are they vegan (obvs!) but they are also free from palm oil. (because, yes, we love those orang-utans too.)

Serves 6

For the pastry:

100g plain flour

100g spelt flour

50g cornflour

pinch of salt

1 tsp dried tarragon

150g coconut oil

For the filling:

2 leeks, chopped into 1 1/2 inch long pieces, then steamed for 5 minutes

150g silken tofu (we used Clearspring)

2 tablespoons of butternut squash, chopped and roasted until soft

1/4 tsp fresh rosemary, chopped finely

1 tbsp Nutritional Yeast

1/2 tsp English mustard

1 small clove garlic

6 sprigs of rosemary

Extra things you’ll need

Muffin tin (to fit at least 6)

Baking beans

Greaseproof paper

How to make it:

  • Preheat the oven to 175 degrees C (fan assisted)
  • Mix all the dry pastry ingredients in a bowl
  • Grate the coconut oil into the bowl, and using your fingertips, bring it together to resemble breadcrumbs.
  • Add a little cold water, just so that the mixture comes together.
  • Divide the mixture into 6 and press it into each muffin tin, about half a cm thick.
  • Take a knife and cut off any loose bits of pastry that are hanging over the top of the muffin tins.
  • Fill each case with baking beans in greaseproof paper and bake for 15 minutes.
  • While the pastry is baking, prepare the filling. Blend together all of the ingredients except the rosemary sprigs and the leeks. If you don’t have a blender, you can mash the ingredients with a fork until well-combined.
  • Remove the pastry after 15 minutes, then take out the baking beans and greaseproof paper and return the pastry to the oven for another 15 minutes.
  • Remove the pastry from the oven, then fill each muffin tin with the mixture so that each one is 2/3 full.
  • Divide the leek pieces equally, placing them in the mixture face-up, so that you can see the circular pattern of each piece.
  • Add a small sprig of Rosemary onto each tartlet.
  • Return tartlets to the oven for 25 minutes.
  • Remove from the oven, then serve warm or cold with a side salad and some caramelised onion chutney.

If you want to prepare these ahead of time, you can reheat them in the oven for 5 minutes at 175 degrees C.