“Cheesy” Leek and Broccoli Tartlets

“Cheesy” Leek and Broccoli Tartlets
Author: Coconut and Berries


“Cheesy” Leek & Broccoli Filling

1 tsp Oil
1 Leek, halved lengthwise and chopped finely
Approx 100 g/3.5oz (Tenderstem) Broccoli, roughly chopped
1/4 C + 2 Tbsp Cashews, soaked
1 Tbsp Nutritional Yeast
1/2 tsp Salt
1/2 Tbsp Lemon juice
2 Tbsp Arrowroot
1/2 C Water
Black pepper

Press-in Pie Crust

1/2 C Almond flour
1/2 C Oat flour
1/2 tsp Salt
1-1/2 Tbsp Chilled coconut oil
2 Tbsp (+1/2 Tbsp) Cold water


Prepare the crust first.

  1. Preheat the oven to 160C/325F. Lightly grease 3 tartlet tins with coconut oil.
  2. Stir together dry ingredients then cut in coconut oil with a fork, until crumbly. Add water 1 Tbsp at a time, until you can form a ball with the mixture with your hands. Divide the dough into 3 and press evenly into the prepared tins until it evenly covers the base and sides. Prick all over with a fork to prevent it puffing up.
  3. Pre-bake for 15 minutes. Remove from oven and set aside. 

While the crust is baking, prepare the filling.

  1. Sauté the leeks in the oil over medium heat for approx 10 minutes, stirring often. Add the broccoli, cover and cook for a further 5 minutes.
  2. Blend together the remaining ingredients, except pepper (cashews through to water) and mix with the leeks and broccoli. Season with black pepper, to taste. Spoon the filling into the pre-baked crusts.
  3. Bake for 25 minutes. Place under the grill/broil for 1-2 minutes to brown tops (optional). Cool briefly before removing from the tins and serve warm or cold.

Note: To make one 8-9” tart to serve 6, double the ingredients, pre-bake the crust for 25 minutes then bake filled tart for 30-40 minutes.