Tomato and leek tart

 

INGREDIENTS

2 TBSP olive oil

2 large leeks, chopped

2 cloves garlic

1 TSP salt

1 TSP ground black pepper

3 TSP polenta, divided

2 sheets puff pastry, defrosted but cold

4 TBSP basil pesto (fresh or jar)

1 cup vegan cheddar cheese (Sheese), shredded

400g mixed tomatoes, sliced 0.5cm

Fresh Jalapeño, sliced (optional)

1 TBSP fresh thyme

2 TBSP plant milk (we used soy)

additional salt and pepper

INSTRUCTIONS

  1. Preheat oven to 170 degrees C. Line a baking tray with baking paper and set aside.

  2. Place the sliced tomato onto a paper-lined plate to soak up any excess moisture from the seeds.

  3. Heat olive oil in a large pan. Add the chopped leek and garlic, and sauté for 5-6mins until soft and tender.  Add salt and pepper to taste. Remove from heat and set aside.

  4. Place baking sheet on an oven tray, and sprinkle with 1 TSP polenta.

  5. Place the defrosted puff pastry sheet on to the baking sheet. Spread pesto on top, leaving a 2cm border from the crust. Sprinkle on the cheese and sautéed leek on the pesto. Layer the sliced tomato evenly (and jalapeño if you’re using one), then sprinkle on the fresh thyme.

  6. Using a pastry brush, brush the plant milk onto the border. Sprinkle ½ TSP polenta onto the crust.

  7. Bake for 20-25 minutes or until crust is golden brown and cheese has melted. Sprinkle with additional salt and pepper.

 

Note: this recipe will make you two tarts. Also, try finding Sheese brand cheese, it’s amazing and melts like ‘normal’ cheese!