Hallelujah – I cooked something that wasn’t stodge! This vegan leek, mushroom and spinach tart is something I’ve cooked before, at least a variation of, anyway. Usually when I make it, I cover it in cheese, like I’ve done previously on my leek, mushroom and goat’s cheese tart, mushroom, leek and mozzarella tart, and my courgette and tomato tart.
I’ve got to admit, I had a bit of a pang when I took both mine and The Meat Eater’s tarts out of the oven, and The Meat Eater’s was covered in bubbling, oozing Cheddar but the pang faded as soon as I started eating.
This vegan tart is a great way to use up any vegetables you have in the fridge – you can substitute the leeks, mushrooms and spinach for whatever you have to hand.
- Two-thirds of a 375g pack of vegan ready-rolled puff pastry
- 1 tbsp olive oil
- 2 cloves garlic, crushed
- 1 tsp dried rosemary
- 2 leeks, sliced
- 125g mushrooms, sliced
- 2 large handfuls of spinach
- salt and pepper
- Heat the olive oil in a pan and fry the leeks for about 3 minutes
- Add the mushrooms, garlic and rosemary and fry for another 3 minutes
- Add the spinach and stir until wilted
- Season with salt and pepper
- Cut the pastry in half so you have two rectangles
- Score a 1cm border round each rectangle of pastry and top with the leek mixture, keeping within the border
- Bake in the oven at 180C for about 15 minutes
Veganuary Day 12 – Lunch
Yesterday’s lunch was a Warburton’s Thin with spinach, cucumber, olives, tomatoes, hummus and vegan mayo. Do you like my new plate? I got it in Tesco for £3. It’s almost as nice as the penguin slippers I also bought (£6).
14 comments
This looks so delicious, I love veggie tarts – even when they’re not covered in cheese! Lovely selection of veggies 🙂
Thanks! I’m going to try and resist putting cheese on everything from now on.
Delicious! I bet leaving the cheese off let all that mushroomy flavour shine through didn’t it?
It certainly did. It just goes to show that I don’t have to cover everything in cheese!
Hope the challenge is going well? It looks like you’re enjoying the culinary challenge, especially without Cheese. Love a mushroom tart!
Veganuary’s going very well, thanks! I’m not even missing cheese (much) 🙂
Well done you for doing veganuary. I couldn’t. I need the cheeeeeese!
Ssssh, I’m telling myself I don’t!
This tart sounds wonderful! I love veggie tarts and every single ingredients that you have used to make this!
What lovely and delicious looking tart.
That loos delicious, but you had me at mushrooms. Not made a puff tart for ages. A nice reminder. Pinned and stumbled.
That looks delicious and although I do love cheese, it doesn’t look as though this needs it and I do like to have a break from it from time to time 😉
My tip: stir in some violife vegan cream cheese before baking. So nice!
Hi Rosanna, thanks for the tip – I’ll give it a go!