I adore this summery tart with its amazing sea of green interior. It’s just food that makes you smile and reminds you of warm sunny days and spring flowers, even if it is miserable outside in May.
It’s also very easy which is always a bonus. You can make it even quicker by using ready made pastry or make some ahead of time and keep it in the freezer for when you just have to make this tart.
I’m having the most annoying moment. I made some vegan fudge a while back. I have pictures. But no recipe. I know I followed a recipe from the internet – but which one? I know it wasn’t cooked, it was vegan and it used banana. Apparently that does NOT narrow it down too much according to Google. 😦 I could do with some cheerful tart right now!
My first summer exam is next Monday! I should be revising, yes.
Instead, I’m sharing tart with you. It’s good to take breaks from revising!
This tart is really refreshing and matches perfectly with a salad, or veggies for dinner or is equally good cold on a picnic. Pictured, it’s served with butter bean mash and sauteed lemony mushrooms.
Ingredients: Makes one 9 inch round tart, Serves 6
Olive oil pastry:
- 250g plain flour (or spelt or gluten free mix or half wholemeal, half white)
- 5 tablespoons olive oil
- cold water to bind
Spinach and Leek filling;
- 125g/2 3/4 cups fresh spinach
- 1 medium leek
- 1 small clove of garlic
- 1/2 cup soft silken tofu
- 1/2 cup/125ml vegetable stock (preferably low sodium, I use Plantaforce paste and GF if necessary)
- 1/4 cup/60 ml non-dairy cream
- 1/4-1/2 teaspoon salt (depending on saltiness of stock – taste as you add!)
- 1/4 teaspoon freshly ground black pepper
- 2 teaspoons Dijon mustard
- Small bunch of fresh parsley (about 15g)
- Red pepper flakes, for topping (optional)
Start by making the pastry.
- In the food processor, add the flour, a good pinch of salt and the oil. Pulse until crumbly. Gradually add water a teaspoon at a time and pulse until just starting to clump together. Take out of the processor and finish bringing it together with your hands. Wrap in clingfilm and place in the fridge whilst you make the filling.
Notes: Whenever I’m making pastry for a recipe, I tend to make double or more of the recipe, divide into portions and freeze.
The trick is to use as little water as possible when making the dough. The more water, the more shrinkage
To make the filling.
- Thoroughly clean and trim your leek of the root and tougher green ends. Finely chop and saute in a pan with oil, cooking spray or just a drop of water, just to take the raw edge off of it, a couple of minutes.
- Add the spinach, leek and garlic to the food processor and pulse to roughly chop, but not puree. Pulse in the tofu, stock, cream, salt, pepper, mustard and parsley. You want all the ingredients to combine and be smooth but still speckled with green from the parsley and spinach.
- Preheat the oven to 180’c/350’f. Roll the pastry out on a lightly floured board and line a 9 inch round tart tin. Trim the excess with a knife and bake filled with baking paper and dry beans or rice for 15 minutes. Remove the paper and beans and return to the oven for 5 minutes.
- Fill the tart shell with the filling and bake for about 30 minutes, until the centre has firmed up to the touch.
- Top with a sprinkling of crushed red pepper flakes for extra vibrant colour and a touch of fire.
Veganized and adapted from 101 Cookbooks