Tomato Leek Puff Pastry Pie (Vegan)
A delicious, flaky pie that is a perfect balance of umami from tomatoes, oniony roasted flavour from the leeks and fragrant herbs to carry the flavour profile ahead. Perfect for a weekend lunch or dinner.
Ingredients
1 Oil based puff pastry
2 large tomatoes, thinly sliced
2 large leeks (top and bottom cut out) sliced in half, lengthwise
2-3 tbsp dijon mustard
1 tbsp balsamic vinegar
Salt
1 tsp dried thyme
1 tsp dried rosemary
Fresh basil
Instructions
Salt the tomato slices on both sides and lay them on a tray rack so it loses some of the water (makes the pie less soggy)
Toss the leeks in salt and pepper and roast them, cut side down, for 20 minutes in the oven.
Roll out the puff pastry onto a pie mould.
Spread the mustard on it and lay the tomatoes in a circular arrangement.
Lay down the roasted leeks on top and sprinkle the thyme, rosemary and balsamic. More pepper and salt, if required.
Bake at 200C/400F until the crust turns golden, about 30 minutes. Enjoy with some bread and a fresh salad!
Notes
You can definitely use a gluten-free puff pastry to make this recipe allergy-friendly.
You can change up the herbs to what's available and what you prefer.
Tried this recipe?Let us know how it was!