This is a quick and easy weeknight recipe. Serve warm or cool slices up with a nice side salad for a satisfying and quick dinner during the warmer months. The leftovers keep well for lunch the next day.
Vegan Leek and Tomato Tart
Ingredients:
1 vegan puff pastry (I use a store bought ready roll pastry for ease)
olive oil
3/4 cup of vegan cream cheese
1/2 a red chile, chopped
3 medium leeks, sliced finely
3 medium tomatoes, sliced
salt and pepper
Directions:
Preheat your oven to 180 C. Roll out your pastry onto a baking tray. Prick the pastry base with the tines on a fork.
Brush your pastry with olive oil. Then sprinkle over your chopped red chile. Next evenly spread your vegan cream cheese over your tart pastry. Top it with tomatoes and then your leeks. Liberally season with salt and pepper.
Bake for around 20-25 minutes, or until your pastry is golden brown. Once your tart is done, let it stand for 10 minutes before serving.
There you have it! A quick dinner!
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