Leek & Onion Tart

Life, Uncategorized

This is an amazing recipe. One of my favorites. I have truly enjoyed sampling Vegan recipes these last few years and this is one of the best. https://ingoodcleantaste.com/leek-onion-tart/


Mmm….buttery tart with creamy filling, punctuated with the savory flavors of leek, onion, and thyme. Does it get any better than this? Oh, it does – because it is completely gluten-free and vegan! You don’t have to thank me. I do this because I love to eat, too :).


Crust Ingredients

  • 2 cups almond flour
  •  1/2 salt
  • 2 tablespoons avocado oil
  • 1 egg

Filling Ingredients

  • 3 TB Grass-Fed butter or Avocado Oil
  • 2 medium onions, thinly sliced
  • 2 medium leeks, sliced lengthwise and thinly sliced (white part only)
  • 1 tsp finely chopped thyme leaves
  • 2 tsp finely chopped fresh marjoram leaves (or ½ tsp dried oregano)
  • 1 TB finely chopped Italian parsley
  • ½ cup vegan crème fraiche


  1. Preheat oven to 350. Oil a 9-inch tart or pie pan and set aside.
  2. Make the crust by stirring the flour and salt together in a medium bowl, then add coconut oil and egg, stirring to combine. Press into the bottom of a pie or tart pan, prick holes all over the bottom with a fork, and bake for 10 minutes. Allow it to cool while you make the filling. Leave the oven on.
  3. Heat a large frying pan over medium heat and add 1 TB butter or oil. When it is hot, add a third of the onions and leeks. Season well with salt and pepper, cooking until onions and leeks are starting to turn a golden brown (approx. 10-15 minutes). Pour mixture into a large bowl and repeat in two more cycles with remaining butter/oil, onions and leeks.
  4. Add the herbs and crème fraiche to the bowl and stir, tasting to see if more salt or pepper is needed.
  5. Pour mixture into pre-baked crust and return to oven for 30-40 minutes. The tart is done when the crust is a deep golden brown and the filling is set.

2 comments on “Leek & Onion Tart

  1. Valerie Nelson May 3, 2015 / Reply

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  2. strongholdadmin May 3, 2015 / Reply

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