Forget colcannon, here’s a delicious — and elegant — way to serve up those cabbage and potatoes: a vegan Cabbage, Leek and Potato Tart. Delicious spuds, leafy cabbage and oniony leeks are drowned in a creamy sauce and all that goodness is baked in golden, crispy puff pastry. A vegan, soy-free recipe.
I’ve already shared with you in the past week updated versions of two of my favorite Irish recipes for St. Patrick’s Day: my Vegan Irish Shepherd’s Pie, and my Vegan Irish “Lamb” Stew with Guinness. And because cooking with potatoes is something I could do every day, twice a day, here’s my Vegan Cabbage, Leek and Potato Tart, a great dish to accompany just about any meal — and it can be a meal all by itself.
In our home, like any home with kids, I suppose, I am always trying to think of ways to make foods more palatable to my 9-year-old. And putting veggies in puff pastry is one trick that never fails. Also when I toyed with the idea of making colcannon this time, I wanted to amp things up a bit. And what can possibly make something more exciting than appending it with the word “tart.” 😉
But seriously, think of this as an amped up colcannon or an amped up Leek and Potato Tart. It works both ways, see? The potatoes are boiled and sliced and layered into the pastry, then topped with a green, flavorful mixture of cabbage and leeks. Finally all of it is then smothered in a cashew sauce flavored with nutmeg. Divine.
This recipe may sound like a mouthful, but it is simple as anything to make. There are just a handful of ingredients here:
-Cabbage, of course
-A touch of cornstarch
And you need olive oil, salt, and ground black pepper. That’s it. I bet you already have most of that in your pantry or your refrigerator.
Vegan Cabbage, Leek and Potato Tart
- 1 sheet puff pastry
- 1 tsp extra virgin olive oil
- 3 cloves garlic, thinly sliced
- 5 medium-large yellow or red potatoes, boiled until tender, then peeled and sliced
- 1 leek, washed to remove all grit and sliced thinly
- 1 cup cabbage, shredded very thinly
- 1/2 cup raw cashews or cashew pieces
- 1 tsp cornstarch
- 1/4 tsp nutmeg
- Salt and ground black pepper to taste
- Preheat the oven to 400 degrees.
- Heat the olive oil in a skillet. Add the garlic, saute for a few seconds until it just starts to turn color, then add the cabbage and leeks. Season with salt and pepper and cook for 5-8 minutes or until the vegetables are just tender but not mushy. Turn off the heat
- In a blender, place the cashews, cornstarch, nutmeg and salt and ground black pepper to taste. Add 3/4 cup water and blend into a very smooth paste. Set aside.
- Roll out the puff pastry sheet to fit into your tart pan. I used a rectangular tart pan that's 12 inches by 8 inches, but a round pan would do just as well.
- Place the puff pastry into the tart pan and press into the sides, making sure it fits into all the corners and crevices. Prick the pastry sheet all over with the tines of a fork, which will keep it from puffing too much. Don't remove any overhanging dough yet.
- Arrange the slices of potatoes in the bottom of the tart pan, then layer on the cabbage and leeks. Finally, pour the cashew sauce all over. Once you've filled the tart pan, pinch off any excess dough along the edges of the pan.
- Place the tart pan in the preheated oven, preferably on a baking sheet, and bake 30-35 minutes or until the puff pastry is golden-brown and the filling is set.
- Let the tart stand 10 minutes before serving.
It’s Pi Day today. And albeit a lapsed physicist (I have a bachelor’s in physics, fact), this interesting article about three rather notable events — Stephen Hawking’s death, Einstein’s birth, and Pi Day — colliding in a big bang made me sit up and take notice. At the very least, it’s a fun read. Is our world just full of coincidences, or is there some deeper meaning to it all?