Golden, fragrant, and with caramelized leeks that become the true star of the dish: this upside-down vegan savory leek tart is one of those recipes that captivates at first glance. It’s light, without butter or oil, but incredibly rich in flavor, with a crunchy crust that contrasts with the natural sweetness of the leeks. A simple and spectacular savory tart, perfect when you want to bring something special to the table without complicating your life.
This upside-down vegan savory leek tart is designed for those who love simple yet striking recipes. The leeks cook slowly in the pan, without added fats, until they become soft and naturally caramelized, while the pastry in the oven transforms into a golden, crunchy base. The result is a light, balanced, and surprisingly tasty savory tart, ideal as an appetizer, main dish, or for your lunch box.
So, are you ready to be captivated by this vegan savory leek tart? Turn on the oven… and indulge in the taste!
Oh my, it’s so good!
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- Difficulty: Very easy
- Cost: Very cheap
- Rest time: 5 Days
- Preparation time: 20 Minutes
- Portions: 4
- Cooking methods: Oven, Electric oven
- Cuisine: Italian
- Seasonality: Autumn, Winter
Ingredients: Vegan Savory Leek Tart, Light and Spectacular
- 4 leeks (small or 2 large)
- 1 1/2 cups all-purpose flour (wholemeal flour can also be used)
- 7 tbsp water (for the dough)
- 1 tbsp herbs
- to taste salt
- to taste extra virgin olive oil (to grease the tart pan)
Tools: Vegan Savory Leek Tart, Light and Spectacular
- 1 Tart Pan
- 1 Pan
- 1 Spatula
Steps: Vegan Savory Leek Tart, Light and Spectacular
Upside-down vegan savory leek tart, easy and without butter. A spectacular and 100% plant-based recipe, perfect as an appetizer or main dish.
Wash the leeks thoroughly and cut them in half lengthwise. Set them aside.
Heat a non-stick pan and add the leeks with a pinch of salt and 2–3 tablespoons of water. Cook them over medium-low heat until they become soft and start to naturally caramelize. If needed, add a little water at a time.
While the leeks are cooking, prepare the fat-free pastry by simply combining the flour, water, and salt, kneading the dough by hand until you get a smooth and homogeneous ball. Roll it out with a rolling pin.
Grease the tart pan with oil. Add some herbs. Distribute the leeks evenly, creating a compact layer: this will be the ‘visible’ part of the tart.
Lay the dough over the filling, gently folding the edges inward. Prick the surface with a fork to prevent it from puffing up during baking. Drizzle some oil on the surface before baking.
Bake at 356°F in a preheated static oven for about 35–40 minutes, until the surface is nicely golden.
Remove the tart from the oven and let it rest for 5–10 minutes. Place a plate over the tart pan and flip it decisively yet calmly, using a spatula if necessary.
Serve the upside-down vegan savory leek tart warm or at room temperature: it’s even better after a few minutes of rest.
Storage
Keep in the fridge for up to two days.
FAQ
What can I substitute for leeks?
I recommend my recipe with Tropea onions.
Can I prepare this vegan savory tart in advance?
Yes! You can prepare it the day before and store it in the refrigerator, covered with plastic wrap. Reheat it in the oven before serving to regain the crispness of the dough.
Can I use another type of flour for the dough?
Absolutely! Wholemeal or semi-wholemeal flours work well, although the dough will be slightly more rustic and compact.
How long does it take to caramelize the leeks?
Cooking them over medium-low heat without fats takes about 15–20 minutes until they are soft and golden.
Can this savory tart be frozen?
Yes, you can freeze it after baking and thaw it slowly in the refrigerator. Reheat it in the oven for a few minutes before serving.
Can I use oil in the dough?
The original dough does not include fats, but you can add a bit of extra virgin oil if you want to make it softer.
