Here's a delicious - and elegant - way to serve up those cabbage and potatoes this St. Patrick's Day: 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. If you love colcannon, this is the recipe for you!
Table of Contents
This vegan cabbage, leek and potato tart can do double duty as a light meal or as a very tasty side. It's a wonderful recipe for St. Patrick's Day but it can also be an elegant addition to your holiday table.
Putting healthy foods in puff pastry always worked with my son, Jay. I came up with this recipe when I was toying with the idea of making the Irish cabbage and potato recipe colcannon but wanted to amp things up a bit for him. It's an easy recipe that comes together quickly, and the ingredients are either pantry-friendly or super easy to source.
All you need to do is roll out the puff pastry, then slice and layer in the potatoes and top them with a green, flavorful mixture of cabbage and leeks (you can sub sauerkraut for all or part of the cabbage, adding yet another flavor dimension). Finally smother everything in a cashew sauce flavored with nutmeg. It's a foolproof recipe and it tastes as good as it looks!
Looking for more vegan Irish recipes? You might enjoy these vegan Irish hand pies and vegan sausage rolls.
Recipe card
Vegan Cabbage, Leek and Potato Tart
Ingredients
- 1 sheet puff pastry (245 grams)
- 1 teaspoon extra virgin olive oil
- 4 cloves garlic (thinly sliced)
- 4 medium-large potatoes (yellow or red potatoes, boiled until tender, peeled and sliced ¼-inch thick.)
- 1 leek (cleaned and washed to remove all grit. If you don't cook with leeks often, see instructions above on cleaning leeks. Slice the leeks thinly.)
- 1 cup cabbage (thinly shredded)
- ½ cup raw cashews
- 1 teaspoon cornstarch
- ¼ teaspoon nutmeg
- Salt and ground black pepper to taste
Instructions
- Preheat the oven to 400 degrees.
- In a blender, place the cashews, cornstarch, nutmeg and salt and ground black pepper to taste. Add ¾ cup water and blend into a very smooth paste. Set aside.
- 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.
- Place the tart pan on a baking sheet. Roll out the puff pastry sheet to fit into your tart pan. Fit the puff pastry into the tart pan and press it into the edges, 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 during baking. Run a rolling pin over the edges to trim out the excess dough. I like to layer the trimmed pieces of pastry in the tart shell because they will bake up delicious and crispy and no one will know they are there.
- Begin layering the ingredients into the tart shell, beginning with the potatoes, then the cabbage and leek mixture. Pour the creamy cashew sauce evenly over the vegetables.
- Carefully place the tart pan on a baking sheet and bake the tart for 35 minutes until the pastry is golden brown and the filling has set. Let the tart stand 10 minutes before eating.
Notes
Ingredient notes:
- Potatoes: I prefer a waxy potato like yellow or red potatoes for this recipe because they hold their shape better than starchier spuds. You will need to boil the potatoes before you assemble the tart.
- Leeks: Use the green and white parts of the leek. Leeks add both aroma and lots of flavor.
Nutrition Information
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How to make vegan cabbage, leek and potato tart
Place the cashews, cornstarch, nutmeg, salt and ground black pepper in blender. Add ¾ cup water and blend into a very smooth paste. Set aside.
Heat the olive oil in a skillet over medium heat. Add the garlic, saute for a few seconds until it just starts to turn color.
Add the cabbage and leeks. Season with salt and pepper.
Cook for 5-8 minutes or until the vegetables are just tender but not mushy. Turn off the heat.
Preheat oven to 400 degrees Fahrenheit/205 degrees Celsius. Roll out the puff pastry sheet to a size slightly larger than the tart pan. Fit the pastry sheet in the pan, pressing in at the edges, then run a rolling pin over the edges to trim out the excess dough. I like to layer the trimmed pieces of pastry in the tart shell because they will bake up delicious and crispy and no one will know they are there.
Begin layering the ingredients into the tart shell, beginning with the potatoes.
Follow with the cabbage and leek mixture.
Finally pour the creamy cashew sauce over the vegetables. Place the tart pan on a baking sheet and bake the tart for 35 minutes until the pastry is golden brown and the filling has set. Let the tart stand 10 minutes before eating.
Cleaning leeks
Leeks are notoriously gritty and they hide dirt deep inside their leaves. If that grit gets into a dish, it is pretty much ruined. To clean leeks, slice a centimeter off the root end of the leek, then place the leek vertically on the chopping board and cut it down the middle. The leaves should still hold together but they should separate easily and you should be able to see the grit halfway down the leaves. Rinse the leeks under cold running water to get rid of the grit, then slice.
Recipe FAQs
Most of the puff pastry you can buy in supermarket freezer shelves is vegan. I use Pepperidge Farm pastry sheets, which is the brand most commonly found in supermarkets here in the United States. If you aren't sure whether a particular brand is vegan, read the labels. If you want a healthier option and are willing to make your own puff pastry, I have a great whole wheat puff pastry recipe for you.
Yes, stir in eight ounces of any vegan meat substitute, including vegan beef or lentils, after sauteing the onions. Don't add too much because you don't want the tart to overflow.
You can substitute the cashews with pumpkin seeds or with ½ cup silken tofu.
The cabbage, leek and potato tart can be stored in the fridge for up to four days. Pop it in a 350-degree F/180-degrees C toaster oven or oven to warm through before eating. You can also store the prepared tart in the freezer for up to three months.
Serve the cabbage, leek and potato tart for a light lunch or dinner. You don't even need a salad, but if you would like to serve one, a leafy vegan Caesar salad or beet salad would be delicious.
You can also serve the tart as a side dish with any entree, including these vegan grilled Cajun tofu steaks or lentil and quinoa steaks.
First posted on March 14, 2018. Updated and re-published on Nov. 10, 2024.
Alyssa says
Do you have to use a tart pan? I was hoping to make it like a galette. Would that work?
Vaishali Honawar says
Yes, you can fold up the edges like a galette.
Johnny says
What type and size tart pan do you use?
Vaishali Honawar says
Mine is 11 inches by 7 inches. You don't need a pan with the exact dimensions - anything that roughly approximates it would work.
Audrey says
This is fire ! I made it with miyokos pourable mozzarella in place of the cashew sauce and cooked it for over an hour
Vaishali says
Yum! So happy you loved it.
Valerie says
Fabulous! I have sufficient ingredients to make another, so my question is - can I freeze it and should it be frozen before baking or after.
Vaishali says
So happy you loved it! ❤️ You can freeze it after baking- just make sure you wrap it tightly in freezer-safe wrap or place the slices in a freezer-safe container. You can also freeze it before baking - again wrap the whole tart in two layers of freezer-wrap and bake for 15-20 minutes longer after removing from freezer, or until puff pastry is golden-brown.
Janene says
This is a really unique version of a vegetable tart. It sounds wonderful. I'm planning to make this very soon.
Vaishali says
Yay!! Hope you love it. ❤️