Vegan Cabbage, Leek and Potato Tart
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.
Servings: 4 servings
Calories: 463kcal
Equipment
- Tart pan (I used a rectangular 11-inch by 7-inch tart pan similar to the one linked here. You can use a round tart pan or any skinny pan or baking dish you have.)
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
You can count on four servings if serving the tart as the main meal, and eight if you plan to serve it as a side dish.
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
Serving: 1slice (¼th of the full tart) | Calories: 463kcal | Carbohydrates: 39g | Protein: 8g | Fat: 32g | Saturated Fat: 7g | Polyunsaturated Fat: 4g | Monounsaturated Fat: 18g | Sodium: 165mg | Potassium: 253mg | Fiber: 2g | Sugar: 3g | Vitamin A: 620IU | Vitamin C: 16mg | Calcium: 40mg | Iron: 3mg