Medium

Creamy Leek Tartlets

Creamy leek tartlets are delightful bite-sized pastries featuring a rich, velvety filling made from sautéed leeks and a luscious plant-based cream mixture..

Cooking time30 minutes
Preparation time30 minutes
DifficultyMedium
Servings10 portions

Low

INGREDIENTS
PREPARATION

For the Pastry

500 g plain flour
250 g Flora Plant B+tter Unsalted
100 ml water
5 g salt
2.5 g black pepper

For the Filling

6 leeks
100 g Flora Plant B+tter Unsalted
Cornish sea salt and pepper seasoning mix
350 g silken tofu
500 g Flora Plant Cream Double 31% Fat
250 g Violife Original Grated
5 g black salt
45 g chickpea flour
30 g nutritional yeast

For the Topping

150 g fresh breadcrumbs
100 g Violife Prosociano
15 g fresh thyme
15 ml olive oil

For the Pastry

Crumb the Flora Unsalted B+tter with the flour and salt in a food processor.
Add in the cold water a little at a time, pulsing the food processor until the dough comes together.
Wrap and chill the pastry for 30 minutes.
Line 10 individual tart cases.
Blind bake the tart cases at 180oC for approx. 20 minutes.

For the Filling

Cut enough of the leeks into 2cm thick discs for 5 discs per tart, melt half the Flora Plant B+tter and pan fry the discs of leek on one side until golden and crisp.
Cut the remaining leeks into a rough dice, pan fry in the remaining Flora Plant B+tter until softened, allow to cool for 30 minutes.
Blend the tofu, Flora Plant Cream 31%, Violife Original Grated, Black salt, Chickpea flour and nutritional yeast until smooth.
Mix in the cooled chopped leeks, and fill the empty tart cases with the leek and cheese filling

For the Topping

Mix all of the ingredients for the topping together.
Sprinkle the top of each tart with a tablespoon of Violife Prosociano and breadcrumb mix.
Top each tart with 5 discs of leek and top with a little more of the Violife Prosociano and breadcrumb mix.
Bake in the oven at 170oc for approximately 20 minutes.