Perfect for St David’s Day: Leek, Cavolo Nero and Sweet Potato Vegan Tart
AD – gift
It’s St David’s Day and what better way to celebrate than making a leek inspired vegan pie? We all got stuck in and made this delicious pie from British Leeks last week, and today I’m going to tell you exactly what we thought of the recipe…
Perfect for St David’s Day: Leek, Cavolo Nero and Sweet Potato Vegan Tart
- Prep time – 30 minutes
- Cook time – 25 minutes
- Total time – Approx. 1 hour
- Servings – 6-8 servings
Ingredients
- 2 large leeks
- 2 medium sweet potatoes
- 150g cavolo nero (around four stalks)
- 3 cloves garlic
- 1 sheet shortcrust pastry (homemade or shop bought, no judgement here!)
- Pea shoots to garnish
Spices
- 1 tsp cumin
- 1tsp sage
- ½ tsp ground coriander
- ½ tsp fennels seeds
- Large pinch salt & pepper
Method
- Preheat the oven to 180ºC
- Chop the sweet potato into roughly 4cm cubes, drizzle in olive oil then roast at 180°C for 20 minutes
- While the sweet potato is baking, finely chop the leek (as you would an onion) and gently fry in a drizzle of olive oil
- Once the leeks have softened add 3 minced cloves or garlic and fry for a further 1 minute
- Add the sage, cumin, coriander, fennel, salt and pepper to the pan
- Chop the Cavolo Nero then add to the pan and gently heat for a further 5 minutes
- If using ready rolled pastry, add to a large tart dish with a removable base and prod the base with a fork 3-4 times to prevent the dreaded soggy bottom
- Place a sheet of baking parchment with baking beads (or dry rice will do) on top of the tart then pop the tart in the oven for a blind bake for 15 minutes
- Take out of the oven, remove the baking beads and parchment and add the leek, sweet potato and cavolo nero into the tart case then bake for a further 5 minutes
- Take out of the oven and garnish with fresh pea shoots. I also topped the tart with harissa however this is completely optional
- Enjoy!
Our thoughts…
We thought this pie was going to be a bit too dry so we made some dauphinoise potatoes and a creamy garlic sauce to go with it. This worked really well and the pie was really tasty! I loved cooking it together as a family, it was fantastic to share the experience and learn how to create a new dish. I didn’t cut the sweet potato to 4cm though, I went smaller so they wouldn’t take long to cook and there’d be more to spread out around the pie. Overall, we loved this dish and it is a great way to celebrate St David’s Day!
