Meera Sodha's recipe for vegan leek, shallot and potato pie | The new vegan
Leeks and potatoes are old bedfellows. The floor bedfellows, that is. They share both the land and the plate, and have done so for centuries. The Scots, the French, the Welsh and, to my knowledge, the Romanians also love soups. No offense, I don't. I prefer to feel the silky texture of leeks awash in cream and Dijon mustard on my tongue, and enjoy the sound of potatoes crunching under the molars. I also like crumbly pasta as an accompaniment and that's the story of today's pie.
Leek, shallot and potato pieYou will need a 22 cm tart mold with removable bottom. If the leeks are dirty, chop them according to the recipe, put them in a large bowl of cold water and stir with your hands: the mud should fall to the bottom of the bowl. Take the clean leeks with your hands, dry them on a clean kitchen towel and use them from there.
Preparation 5 minCooking 1 h 20 minFor 4
1 pkg 320g ready-to-use short crust pastry40g unsalted vegan butter2 tbsp olive oil, plus extra for brushing400g banana shallots, peeled and cut into ½ cm thick rounds4 sprigs of rosemary, leaves torn off 3, the other left whole500 g leeks (or 2 medium), trimmed and cut into ½ cm wide rounds5 garlic cloves, peeled and chopped 1 tbsp. fine sea salt 100 ml vegan double cream - I like Oatly Whippable½ tsp. sea salt, to finish
Heat the oven to 200C (ventilation 180C)/390F/gas 6 and remove the dough from the refrigerator.
Place the butter and olive oil in a large skillet over medium heat. When it boils, add the shallots and rosemary leaves and cook, stirring occasionally, for five minutes. Add the leeks and cook for another five minutes, gently pushing the leek rounds to break up. Add the garlic and fine salt, and cook for another four minutes. Stir in the cream and mustard, let everything bubble for a few minutes, then remove from the heat.
While the leek mixture cools slightly, prepare the tart pan. Cut a square of dough 2 cm longer than the top of the mold and gently place it inside. Using a sharp knife, cut off and discard any excess. Push the batter into the bottom and sides of the pan and press down the edges.
Pour in the leek mixture and spread evenly. Layer the potato slices, overlapping slightly, then brush with olive oil and sprinkle with sea salt. Place the remaining sprig of rosemary in the center, then bake for 40 to 50 minutes, until the top is browned in places.
Remove from the oven and let cool for five to 10 minutes. To unmold the pie, place the mold on an overturned bowl with a circumference slightly smaller than the hole in the bottom of the mold. Carefully slide the ring down and out of the pie, then slice it and serve it with a salad seasoned with herbs and lemon leaves and oil.
Leeks and potatoes are old bedfellows. The floor bedfellows, that is. They share both the land and the plate, and have done so for centuries. The Scots, the French, the Welsh and, to my knowledge, the Romanians also love soups. No offense, I don't. I prefer to feel the silky texture of leeks awash in cream and Dijon mustard on my tongue, and enjoy the sound of potatoes crunching under the molars. I also like crumbly pasta as an accompaniment and that's the story of today's pie.
Leek, shallot and potato pieYou will need a 22 cm tart mold with removable bottom. If the leeks are dirty, chop them according to the recipe, put them in a large bowl of cold water and stir with your hands: the mud should fall to the bottom of the bowl. Take the clean leeks with your hands, dry them on a clean kitchen towel and use them from there.
Preparation 5 minCooking 1 h 20 minFor 4
1 pkg 320g ready-to-use short crust pastry40g unsalted vegan butter2 tbsp olive oil, plus extra for brushing400g banana shallots, peeled and cut into ½ cm thick rounds4 sprigs of rosemary, leaves torn off 3, the other left whole500 g leeks (or 2 medium), trimmed and cut into ½ cm wide rounds5 garlic cloves, peeled and chopped 1 tbsp. fine sea salt 100 ml vegan double cream - I like Oatly Whippable½ tsp. sea salt, to finish
Heat the oven to 200C (ventilation 180C)/390F/gas 6 and remove the dough from the refrigerator.
Place the butter and olive oil in a large skillet over medium heat. When it boils, add the shallots and rosemary leaves and cook, stirring occasionally, for five minutes. Add the leeks and cook for another five minutes, gently pushing the leek rounds to break up. Add the garlic and fine salt, and cook for another four minutes. Stir in the cream and mustard, let everything bubble for a few minutes, then remove from the heat.
While the leek mixture cools slightly, prepare the tart pan. Cut a square of dough 2 cm longer than the top of the mold and gently place it inside. Using a sharp knife, cut off and discard any excess. Push the batter into the bottom and sides of the pan and press down the edges.
Pour in the leek mixture and spread evenly. Layer the potato slices, overlapping slightly, then brush with olive oil and sprinkle with sea salt. Place the remaining sprig of rosemary in the center, then bake for 40 to 50 minutes, until the top is browned in places.
Remove from the oven and let cool for five to 10 minutes. To unmold the pie, place the mold on an overturned bowl with a circumference slightly smaller than the hole in the bottom of the mold. Carefully slide the ring down and out of the pie, then slice it and serve it with a salad seasoned with herbs and lemon leaves and oil.
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