How long does leek tarts [vegan] take to prepare?

Preparation and baking time is typically 30-60 minutes depending on recipe complexity.

Can I make leek tarts [vegan] without refined sugar?

Yes! Try sweetening with maple syrup, dates, or coconut sugar instead.

Why is leek tarts [vegan] so quick to make?

The simple ingredients and streamlined technique make this recipe fast without sacrificing flavor or nutrition.

How long does leek tarts [vegan] keep?

Store in the refrigerator for 3-4 days in an airtight container, or freeze for up to 1 month.

Is leek tarts [vegan] gluten-free?

Check that all ingredients are gluten-free certified. This recipe is naturally plant-based and can be made gluten-free.

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Leek Tarts
[Vegan]

JZ By: Julie Zimmer

Author Bio

Julie combines her years of medical experience with her passion for healthy eating to bring... Read More

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Discover more recipes with these ingredients

Yogurt

Leek Tarts [Vegan]

Dairy Free

Vegan

In a rush for time and having people coming over during the festive season? Do you want to serve something that is homemade and elegant? These savory tarts are not only good-looking but also easy to make if you use store-bought puff pastry dough. Plus, they are absolutely scrumptious!

Ingredients You Need for Leek Tarts [Vegan]

3/4 cup vegan yogurt
1 vegan egg (mix 1 tablespoon ground chia seeds with 3 tablespoons water)
2 tablespoons vegan parmesan cheese, grated
1 to 2 teaspoons dill weed, finely chopped
1 tablespoon olive oil
4 cups leeks with green stems, sliced in two parts lengthwise and sliced fine crosswise
1 medium-size russet potato, peeled and grated (makes 1 cup grated potato)
Salt and ground pepper to taste
1 puff pastry roll-out dough, store-bought or homemade

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How to Prepare Leek Tarts [Vegan]

Preheat oven to 430ºF.
One or two muffin pans lightly greased with olive oil.
In a big bowl, whisk together the yogurt, egg, parmesan, and dill weed.
In a skillet on stove-top, heat up the olive oil. Lower heat and add the leeks and potatoes. Sauté continuously for 5 minutes until the leeks and potatoes are soft. Transfer to the yogurt mixture and mix with a fork. Season with salt and pepper. Place in refrigerator.
Roll out the puff pastry on a hard surface keeping the parchment paper underneath. With a rolling pin, lightly roll out the dough 2 or 3 times, just enough to thin it out a little.
With the rim of a glass or jar, make impressions in the dough that are similar in size to the molds in the muffin pan(s) you are using. Cut a square around each impression. Arrange and gently press the dough squares into each muffin mold keeping the parchment paper underneath. Fill the dough with spoonfuls of leek mixture.
Bake on middle rack for 20-22 minutes and enjoy!