Leek and almond tart (serves 6)

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For the shortcrust pastry

– 200 g wheat flour (or wholemeal flour)
– 50 g ground almonds
– 60 g olive oil
– 60 g cold water
– 1 pinch of salt

For the filling

– 3 leeks
– 2 tbsp olive oil
– 200 ml plant-based cream (almond, soya or oat)
– 2 tbsp almond butter
– 1 tbsp cornflour (Maïzena)
– 30 g flaked almonds
– Salt, pepper, nutmeg

Prepare the shortcrust pastry

1. In a mixing bowl, mix the flour, ground almonds and salt.

2. Add the olive oil and cold water, then mix with a wooden spoon or your fingertips until the texture is sandy.

3. Knead lightly by hand until it forms a smooth ball.

4. Wrap the pastry in cling film and put it in the fridge for 30 minutes.

Prepare the filling

1. Wash the leeks, trim the ends and cut them into thin rounds.

2. Heat the olive oil in a frying pan over a medium heat. Add the leeks and sauté for 10 minutes, stirring regularly, until they are tender.

3. In a bowl, mix the plant-based cream, almond butter, cornflour, salt, pepper and a pinch of nutmeg.

4. Pour this mixture over the leeks and cook for a further 2-3 minutes, stirring well.

Assembly and baking

1. Preheat the oven to 180°C (gas mark 4).

2. Roll out the pastry on a lightly floured work surface and place it in an oiled tart tin or one lined with baking paper.

3. Pour the leek filling over the pastry and spread it evenly.

4. Sprinkle with flaked almonds.

5. Bake for 30 to 35 minutes, until the tart is nicely golden.