11/30/2017Pizzas, tarts and quiches - Main courses
Leek Tarte Tatin
Servings
2
Ingredients
Cups
- -leek 2
- -shallots 3
- -vegetable broth 200 (mL)
- -soy sauce 4 (tbsp)
- -maple syrup 3 (tbsp)
- -olive oil 1 (tbsp)
- -all-purpose flour 125 (g)
- -plant-based margarine 40 (g)
- -salt
- -pepper
Add to a shopping list
Unlock the memberarea
200+ new recipes unlocked
A new exclusive recipe each week
A shopping list feature
No advertising
€8.5
/ monthno commitment
Discover now
Steps
- Preheat the oven to 350°F.
- Peel and finely chop the shallots. Heat the olive oil in a saucepan and sweat the shallots in it. Deglaze with the soy sauce, then add the vegetable broth, a little pepper, and the maple syrup.
- Wash the leeks and cut them into sections (preferably from the white part of the leeks) about 1.5 cm thick. You can save the green part of the leek for another day, in the freezer, to make a vegetable broth for example ;) Arrange the sections in two small tart molds and pour the shallot broth mixture over the leeks. Bake for 40 minutes.
- Make the pie crust: mix the flour and salt. Incorporate the margarine (or coconut oil) by rubbing it in with your little hands. Add water (about 100 mL) to form a smooth dough ball. You can add a handful of flour at the end if your dough is too sticky; I find that the result is always easier to work with by adding a bit of flour to finish. Divide the dough in half and roll out two circles.
- Remove the tart molds from the oven and drain the juice as much as possible. Place the pastry rounds over the leeks so that they are enclosed beneath the pastry and pierce a hole in the middle to allow the air to escape. Bake for another 25 minutes.
- When your tarte tatins are cooked, flip them over to serve!
My Books
Vegan recipe books in print and digital formats
Post a comment
No comment yet
You might like
Bowls and salads
Mango and Quinoa Salad
Jul 8, 2017|25 min
Main courses
Tempeh Glazed with Sesame
Jan 17, 2021|35 min
Main courses
Leek and Mustard Quiche
May 22, 2019|1h30
Main courses
Sheet Pan Meal: Chicken-Style Tofu, Squash, Fennel, and Potatoes.
Sep 22, 2024|50 min
Sandwiches and burgers
Vegan Hot Dogs
Oct 12, 2016|30 min
Meal soups
Creamy Roasted Tomato Soup
Sep 26, 2021|45 min
Main courses
Christmas Meatballs and Sweet Potato Mash
Nov 30, 2022|1h05
Pasta
Vegan Pumpkin Cannelloni
Oct 27, 2017|1h40
Subscribe to unlock 200+ recipes and support my work.
elinestable.com/subscriptions
Leek Tarte Tatin
For: 2 serv.Difficulty: MediumPreparation: 25 minCooking: 1h05
Ingredients
- -leek 2
- -shallots 3
- -vegetable broth 200 (mL)
- -soy sauce 4 (tbsp)
- -maple syrup 3 (tbsp)
- -olive oil 1 (tbsp)
- -all-purpose flour 125 (g)
- -plant-based margarine 40 (g)
- -salt
- -pepper
Steps
Steps
- Preheat the oven to 350°F.
- Peel and finely chop the shallots. Heat the olive oil in a saucepan and sweat the shallots in it. Deglaze with the soy sauce, then add the vegetable broth, a little pepper, and the maple syrup.
- Wash the leeks and cut them into sections (preferably from the white part of the leeks) about 1.5 cm thick. You can save the green part of the leek for another day, in the freezer, to make a vegetable broth for example ;) Arrange the sections in two small tart molds and pour the shallot broth mixture over the leeks. Bake for 40 minutes.
- Make the pie crust: mix the flour and salt. Incorporate the margarine (or coconut oil) by rubbing it in with your little hands. Add water (about 100 mL) to form a smooth dough ball. You can add a handful of flour at the end if your dough is too sticky; I find that the result is always easier to work with by adding a bit of flour to finish. Divide the dough in half and roll out two circles.
- Remove the tart molds from the oven and drain the juice as much as possible. Place the pastry rounds over the leeks so that they are enclosed beneath the pastry and pierce a hole in the middle to allow the air to escape. Bake for another 25 minutes.
- When your tarte tatins are cooked, flip them over to serve!