Leek and Butternut Filo Tart Crowns

This year I had the opportunity to work with The British Leek Growers' Association to create 6 more delicious recipes.

Celebrating this gorgeous seasonal veg, the humble leek has such versatility as an ingredient. Here is one of my favourites yet, these filo crown tarts with a creamy filling.


 

leek and butternut filo tarts vegan
leek and squash filo tarts

Ingredients

2 leeks 

1 butternut squash 

4 cloves garlic 

1 roll filo pastry quartered 

Large pinch salt 

1/2 tsp coriander

1 tsp mixed spice 

1 tsp fresh thyme 

Large pinch pepper

1 tsp olive oil 

Method

Preheat the oven to 180ºC

 

Slice the leeks and squash, roughly chop and peel the garlic cloves and drizzle in olive oil and salt, roast for 25 minutes

 

Quarter the sheet of filo pastry and using a non stick muffin tray, add one thin quarter and brush with olive oil then layer with another two sheets. Repeat until you’ve filled 12 of the muffin holes

 

Take the sliced leeks, garlic and squash out of the oven and pulse in a food processor for around 10 seconds until just combined *note, leave 1 or 2 of the leek slices aside to garnish at the end*

 

Add the filling to the pastry and bake at 200°C for 10 minutes 

 

Top with the leftover leek, pomegranate seeds and a few sprigs of fresh thyme

leek and butternut filo tarts vegan
leek and butternut filo tarts vegan