I’m doing Veganuary to challenge my foodie brain to come up with dishes I not only want to eat, but I want to crave. The product of this week’s industry is a vegan tart, my new favourite craving. This tart is a complete dream; a deep mushroomy leek base, hot with mustard, topped with sweet cubes of swede. The filling, nestled in a pastry bed, would be great as is, but spiked with my take on a vegan pesto (okay, not really pesto more nice things blitzed up aka almonds, parsley, garlic olive oil and cider vinegar) really makes it special.
Takes 60 minutes, makes 4 work lunches
2 leeks, finely chopped
3 cloves of garlic, 2 finely chopped and one left whole
1 pack of chestnut mushrooms (400g), finely chopped
1 swede, peeled and cubed
Non-dairy yoghurt. I like @alpro
1 roll of shortcrust pastry (@jus_rol pastry is vegan and fantastic)
1 bag of parsley
A handful of almonds
A glass of white wine
Salt and pepper
1) Put a saucepan on a medium heat. Add a glug of olive oil along with the leeks, mushrooms, a table spoon of fennel seeds, garlic, with a pinch of salt and pepper. Turn the heat to low and cook slowly for 15 minutes until soft.
2) Add the wine and cook down for another 10 minutes. Switch off the heat, add a tablespoon of mustard and a couple of tablespoons of non-dairy yoghurt. Stir well and check the seasoning; it should be packed full of flavour! Set aside to cool.
3) Meanwhile prehear the oven to 200C. Lay the swede on an oiled baking tray, season and add a splash of water. Roast in the oven for 30 minutes until soft. Allow to cool
4) Oil a tart tin and line with the shortcrust pastry. Prick the base with a fork, cover with baking paper and it weigh down (I like to use rice but you can use any dry grain). Bake in the oven for 15-20 minutes until the sides are set. Remove the baking paper.
5) Assemble the tart by filling with the mushroom mixture and topping with the swede. Roast in the oven for 30 minutes.
6) For the dressing, blend the almonds, parsley, a clove of garlic, glug of olive oil and cider vinegar.