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
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