Sliced potato, leek, and dried tomatoes tart – vegan recipe

Sliced potato, leek, and dried tomatoes tart

The combination of leeks, potatoes, and dried tomatoes is magical – it always produces love at first bite.

Here a classic recipe has been changed slightly, replacing the butter with extra virgin olive oil.  The oil is also used for the sauce made with rice milk.

Oil makes the dough slightly crispy and the addition of sundried tomatoes create an intense flavour that becomes almost caramelized after cooking.

The olive oil makes the dish more digestible and suitable for people who are vegan or lactose intolerant.

The potatoes are simply boiled – while oil is used both in the salted crust with dried tomatoes and in the rice milk sauce.

The result is a delicious savoury tart, to prepare when you want to cuddle yourself or your beloved ones.

This is a vegan – lactose free recipe.

Sliced potato, leak, and dried tomatoes tart

For a 6-portion pie

For the stuffing

Potatoes 500 g

medium-sized leeks, clean 2

sea salt and pepper

For the sauce

rice milk (at room temperature) 500 g

pinch of freshly grated nutmeg

extra virgin olive oil 40 g

wheat flour 40 g


pepper (optional)

For the crust

bread flour 450 g

extra virgin olive oil 100 ml

pinch of salt 1

ice water 80 ml

sun-dried tomatoes in oil 10

 Sliced potato, leak, and dried tomatoes tart


1 tart pan, parchment paper, rolling pin, whisk, cling film, 2 medium sauce pans, cutting board, 1 large bowl. Optional: mixer.


First prepare the pastry

Put all the dry ingredients in a bowl and mix. If you use a mixer (perfect for this recipe), use the “pulse” command to mix the flour with the other ingredients.

If you mix by hands, form a hole in the center then add water and about 1/4 of the oil.  Then continue by adding the oil little by little and mix from the outside inwards with a spoon by incorporating the flour a little at a time into the liquid.


Chop sun-dried tomatoes.  When the dough begins to hold together add the tomatoes and knead the dough gently just until the tomato pieces are well distributed.

Transfer to a floured surface and form a ball.

Wrap in plastic film and set aside to rest for about 30 minutes.


Proceed with the filling

Peel and cut potatoes into thin slices (about 2 mm thick)

and put into a pot full of boiling water. Cook 3 minutes, reserve a half-cup of the cooking water (to be used, if needed, when cooking the leaks), then drain well and leave to cool.

Chop leeks.


Put olive oil into a non-stick pan and add the leeks, then cook over medium heat for 5-6 minutes, stirring often, until they are soft but not coloured.  If needed you can add some of the water used to cook the potatoes.


Preparing the sauce

Pour olive oil in a sauce pan over low heat. Add flour and whisk until thickened and bubbling, but not browned (approx. 2 minutes).



Pour room-temperature rice milk into the pan and continue to whisk. Raise to medium heat and cook until sauce is thickened (approx. 3 minutes).


Add salt, pepper and nutmeg to the pan and stir to combine.


To assemble

Take the dough, remove cling film


place on parchment paper and roll out the dough to a thickness of about 3 mm.


Place carefully in the pan, so that the dough is about 4 mm higher than the height of the pan. Pierce the bottom of the dough with a fork. Keep a piece of dough aside to use as a decorative pattern.


Pre-heat oven to 180 ° C.

Place a layer of potatoes on the crust in the bottom of the pan


then a thin layer of leeks. Continue with more layers of potatoes and leeks until you have finished them.


Spread the rice sauce gently over the last layer.


Roll out the dough you have kept aside to make thin strips to add on top of the last layer. Fix them well in a checkerboard pattern, pressing with your fingers.


Bake in oven at 180 ° C for 45-55 minutes, until the dough is golden and the potatoes are well cooked. Test by using a toothpick: the potatoes must be soft but not mushy, and the cream must be thickened.

Remove tart from the oven and let rest for 10 minutes before serving.

Cut into slices and serve this crispy delight!



You can use soymilk instead of rice milk. In this case, rice milk gives a more delicate flavour.

You can prepare your dough in advance and store in the fridge until cooking, especially during Summer season.

Do not over knead the dough for the crust. Gently knead all the ingredients and let rest so that sundried tomatoes and oil release their flavour.

For this case – crust – it is important to make sure the gluten in the flour does not develop (on the contrary over kneading blends the fat and flour into a paste that takes longer to cook through and is tough). Be careful if you use a mixer and if it is your first time trying a pie dough, knead by hand to get confident with the texture. You can use the same technique for kneading biscuit dough, and be more gentle than kneading yeast dough.


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