Creamy Leek Tart
(Gluten-free, Dairy-free and Vegan)
Creamy Leek Tart
¾ blanched almond flour (do not use almond meal that is made with almonds with the skins)
3 tablespoons coconut flour
½ cup arrowroot starch
¼ teaspoon sea salt
¼ cup water
1 tablespoon olive oil
1 teaspoon apple cider vinegar
- Combine the almond flour, coconut flour, arrowroot and sea salt in a bowl and mix well
- Combine water, egg, olive oil and vinegar in a small bowl or measuring cup and mix well
- Add wet ingredients to dry ingredients. Mix and form into a dough ball. If the mixture seems too wet or runny, sprinkle a little more coconut flour to the mixture
- Wrap dough in plastic and chill in refrigerator for 15 minutes
- While dough is chilling, begin to prepare filling
- Preheat oven to 425°F when you take the dough out of the refrigerator
- Place dough on parchment paper and place another piece of parchment paper on top and roll out into a thin circle. Pinch up the edges of the dough to form a tart shell with sides about ¼” high
- Bake tart shell for about 15 minutes until golden
2 leeks trimmed to light green part, thinly sliced
5-6 tablespoon coconut cream*
2 tablespoons olive oil
Fresh thyme leaves
Optional toppings: mushrooms (a couple of ounces thinly sliced – I like shitakes), 1 piece of prosciutto sliced in ¼” strips (omit if vegan), fresh arugula
- Heat olive oil in medium size sauté pan
- Add leeks and sauté over medium heat until they are very soft and begin to caramelize, about 15-20 minutes
- If you like mushrooms, you could add some sliced mushrooms at this point and cook for another 5 minutes
- Season leeks with salt and pepper to taste
- Add coconut cream and cook for about 5 minutes until mixture looks thick (the mixture should be creamy but not runny)
- Spoon mixture into tart shell and sprinkle with fresh thyme leaves and bake for an additional 8 minutes or until filling starts to get a little brown
- Once out of the oven, sprinkle the prosciutto and arugula on top
*Notes on coconut cream:
You can take a can of full fat coconut milk and strain it. Use the glob of coconut cream that is left in the strainer. (Save the leftover coconut water for a smoothie!) If you get a can of actual coconut cream, blend the contents of the can in a blender then use this in your filling.
Look for coconut milk or coconut cream that has just coconut milk, coconut cream and water. No preservatives or thickeners like guar gum.
This is the original recipe that inspired my version:
Diane Hoblick here. Can this onion tart recipe be used for pizza crust?
I recently got a recipe from Laurie and it’s ok, but still looking for something that tasted closer to pizza dough. I have purchased Udi’s brand of crust but my body does not like some of ingredients.
I do well with almond, coconut and arrowroot flours.
Hi Diane! Yes, this recipe is great as a regular pizza dough! –Michelle