Creamy Leek Tartlets

By Bethany's Vegan Kitchen on 24/08/2024

Golden, flaky puff pastry, topped with creamy leeks, garlic and sage. The leeks are the star of the show for these simple but delicious tartlets. They're easy and straightforward to make, and would be ideal for a light lunch or dinner. As I often do, I made the creamy aspect of this by using dairy-free milk and silken tofu. Using tofu and milk in this way creates a brilliant cream substitute. It's very versatile, and perfect for allsorts of savoury dishes, pasta sauces, curries, soups and more

Serves: Six Cook time: 35 minutes

You'll need:

Two tablespoons of dairy-free butter
300g trimmed leeks, thinly sliced
Two cloves of garlic, minced
95g silken tofu
155ml dairy-free milk
Two tablespoons of nutritional yeast
One quarter of a teaspoon of dried sage
320g ready rolled puff pastry
An additional two tablespoons of milk to glaze the pastry
Salt and black pepper to taste

Method:

Start by melting the butter in a large frying pan over a medium heat. Once it's melted, add in the leeks and fry for ten minutes, stirring every now and then
Next, add the garlic and stir it through the leek. Fry for another five minutes
Blend the silken tofu with 155ml plant milk, add this to the frying pan along with the nutritional yeast and sage. Season to taste with salt and black pepper. Give it a good stir to fully combine everything. Continue cooking for another three or four minutes
Once the creamy leeks have thickened, set them aside to cool down. This can be done the day before if this would be more convenient
When you're ready to make the tartlets, take the pastry out of the fridge and let it come to room temperature. Gently unroll the pastry and slice it into six equal pieces. Score around the edges of each piece of pastry, and prick the middle of the pastry with a fork
Place one-sixth of the creamy leek mixture in an even layer onto each piece of pastry. Brush the edges of each piece of pastry with dairy-free milk
Bake at 220°C/200°C fan-assisted for 15-20 minutes, or until golden brown. Let the tartlets cool for five minutes before serving. To reheat the tartlets, simply place into an air-fryer and cook for four or five minutes at 200°C. Alternatively pop them into the oven for 10 minutes at 220°C/200°C fan assisted