This vegan leek, Cavolo Nero, and sweet potato tart recipe is an absolute feast for the senses. The combination of these three nutrient-packed ingredients creates a silky, harmonious blend of flavours and textures that will satisfy the most discerning palates. Leeks add a subtle sweetness and delicate hint of onion to the dish, while Cavolo Nero, sometimes known as black kale, adds a slightly bitter note and a vibrant green hue. The sweet potato brings a creamy, natural sweetness that balances out the flavours and adds a comforting element to the dish.
Not only is this tart a bit of a masterpiece of plant-based cooking, but it also packs a nutritional punch. Leeks are an excellent source of vitamins A and K, while Cavolo Nero is loaded with iron, calcium, and vitamin C. Sweet potatoes are a great source of fiber, vitamins A and C, and antioxidants. This is a great way to get your five-a-day into your diet without even noticing, and you are not only treating your taste buds but also fuelling your body with essential nutrients.
This recipe is a rewarding way to explore plant-based cooking and experiment with new ingredients. Vegan cooking has come a long way in recent years, and this tart is a perfect example of how creative and satisfying plant-based cuisine can be. Whether you are a seasoned vegan or just looking to incorporate more plant-based meals into your diet, this recipe is sure to become a favourite.
Serves: 6 – 8
Prep time: 30 minutes
Cook time: 25 minutes
Total time: Approx. 1 hour
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
- 1 tsp cumin
- 1tsp sage
- ½ tsp ground coriander
- ½ tsp fennels seeds
- Large pinch salt & pepper
Vegan leek, cavolo nero and sweet potato tart – 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 and enjoy.
For more content like this delicious sweet potato and Cavolo Nero tart, see our vegan recipes on our Food and Drink channel.
Thanks to British Leeks for sharing this recipe.
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