We eat lots of non meat meals but as I mentioned before we aren’t Vegan but flexitarian. I made this Leek tart recently and it is a lovely meat free meal and really easy if you just use shop bought pastry which I have no problem with doing at all. There are lots of good options out there and most shop bought pastry is naturally vegan. I have also given the vegan version to replace the egg and cream filling using silken tofu and nutritional yeast.

Leek and Gruyere Tart

Oven at 180C

Makes a 25cm Tart

Use shop bought pastry for handiness which is almost always vegan – check back for ingredients.

4 Leeks washed trimmed and sliced

1tbsp rapeseed oil

Salt and pepper

3 eggs

75ml cream

30gr grated gruyere cheese

300g shortcrust pastry if using 500g block or 1 sheet of rollout shortcrust pastry

Roll out the pastry until about 5mm thick and line a quiche tin with the pastry. Line with a piece of parchment and cover with baking beans and chill.

Meanwhile sweat the leek over a medium heat with loads of salt and pepper until soft and caramelised. Set aside to cool a bit.

Gently beat the eggs, add the cream and add to the leeks followed by the cheese. Mix well and season really well.

Blind bake the pastry case for about 12 minutes, when remove the baking beans, fill with the leek mixture and bake for 15-20 minutes until golden and just set.

Serve warm or cold with a green salad. Store any leftovers in the fridge.

Vegan Filling

Replace the eggs, cream and cheese as follows:-

12oz silken tofu

4tbsp nutritional yeast

4fl oz almond or other milk of choice (soya etc)

1tsp garlic salt and black pepper

Add the silken tofu to a blender and blend with the yeast, milk and garlic salt. If it is very thick loosen with a bit more milk.

Pour into the leek mixture and mix well, Season very well – leeks need loads.

Proceed as above.