Ingredients

FOR THE PASTRY
180g flour (if using gluten-free flour add 1½ teaspoons guar gum)
½ teaspoon salt
90ml water
100g solid coconut oil, at room temperature
50g cashew/coconut butter, at room temperature
FOR THE FILLING
2 leeks, washed, cut into 2cm cylinders
2 teaspoons fresh thyme leaves
2 teaspoons chopped fresh rosemary
2 tablespoons olive oil
4 cloves garlic, whole, in their skin
100g walnuts, roughly chopped
2 tablespoons capers
4 tablespoons chopped fresh basil
250g cherry tomatoes
75g cashew feta or your favourite cashew cheese
If you don’t have time to make the pastry, just use your favourite shop-bought vegan puff pastry. This recipe makes double the amount of pastry as it’s easier to work with a larger quantity, but the second measure of pastry can be frozen for use at a later date. It will keep for up to six months in the freezer.

Instructions

1.Heat the oven to 180°C.
2.To make the pastry, mix the flour and salt together, add the water and combine to form a dough.
3.Put the dough onto a floured surface and roll into a rectangle 10cm x 20cm and 11⁄2cm thick.
4.Smear the coconut oil and cashew butter in teaspoon-sized blobs over the surface of the pastry.
5.With the pastry lengthwise in front of you, fold the top third of the rectangle down and then the bottom third up over it to form a smaller rectangle.
6.Turn 90 degrees so that the long sides are running away from you.
7.Roll this into a ½cm-thick rectangle about the size of A4 paper.
8.As before, fold the top third down and the bottom third up and over, turn 90 degrees and roll out again to the same size.
9.Repeat this twice more (by now the oil and butter should be incorporated).
10.Wrap in plastic wrap and leave in the fridge while you make the filling.
11.Mix the leeks with the thyme, rosemary, oil and a good pinch of salt and pepper.
12.Put on a lined baking tray with the garlic cloves. Bake for 20 minutes.
13.Remove from the oven and allow to cool.
14.Squeeze the garlic out of its skin and, in a small bowl, mix with the walnuts, capers and basil.
15.Remove the pastry from the fridge and cut in half.
16.Re-wrap one half and freeze for later use.
17.Roll the other half out between two sheets of baking paper to a circle the size of a dinner plate, about ½cm thick.
18.Scatter the walnut/caper mix over the pastry leaving a 2cm border.
19.Arrange the leeks on top, standing them on their ends.
20.Make sure to include all the lovely herby bits.
21.Scatter the tomatoes and cashew feta around the leeks.
22.Bake in the oven for 20 minutes or until pastry is completely cooked and the leeks are caramelised around the edges with no soggy bottoms!

Photography Tony Nyberg

Leave a Reply

Your email address will not be published.

X