Go Back
+ servings

Savory Fried Leeks & Kale Tart

The best healthy savory pie stuffed with veggies and creamy tofu filling. It is so easy to make, requiring simple and easy-to-find ingredients that you probably have at home!
5 from 1 vote
Prep Time 30 minutes
Cook Time 50 minutes
Total Time 1 hour 20 minutes
Course Side Dish
Cuisine Gluten-free, Vegan
Servings 10 pieces
Calories 250 kcal



For the crust

  • cup oat flour (gluten-free if needed)
  • cup tapioca starch
  • 1 batch flax egg *
  • cup solid coconut oil, NOT melted
  • cup water

For the filling



  • First, prepare the crust. In a medium bowl add the dry ingredients - oat flour and tapioca starch and mix until well combined. Then, add the coconut oil, water, and flax egg and use your hands to mix everything until a dough is formed. It should not be sticky or dry. If it's too sticky add 1 tablespoon oat flour at a time. If it's too dry, add 1 tablespoon water at a time until it's moist enough.
    ⅔ cup oat flour, ⅓ cup tapioca starch, ⅓ cup solid coconut oil, NOT melted, ⅓ cup water, 1 batch flax egg *
  • Get two pieces of parchment paper and place the dough between them. Use a rolling pin or any flat-bottomed object (such as wine bottle, drinking glass, etc.) to roll the dough out until it becomes as wide as your pie tin. To make sure your dough is rolled out evenly, place your hand on it and try to feel if there is any place where there is a bump. If there is, roll it out until it evens.
  • Peel the top layer of parchment paper and transfer the rolled dough into the pie tin. Use your hands to press and form the dough into an even, flat pie crust, pushing the dough up the sides to form the sides crust. Then use a fork to poke the crust and create little holes which will prevent the dough from puffing when it's in the oven.
  • Freeze the crust for 10 minutes. Pre-heat oven to 180C (356F).

Leek and kale filling

  • Start preparing the filling. Chop the leeks and the kale into small pieces. Then heat 1-2 tablespoon oil in a skillet. Once hot, add the leeks and cook for about 15 minutes or until they start to caramelize.
    3 cups leeks, chopped, 2 tablespoon oil, for sauteeing
  • While the leeks are cooking, make the crust out of the freezer and bake it for 20 minutes.
  • When the leeks are fully cooked, add the kale and cook for about 3-5 minutes. Then remove the skillet from the heat and let it cool. Do the same with the crust, take it out of the oven and let it cool a bit before adding the filling.
    2 cups kale, chopped

Tofu layer

  • While you are waiting for them to cool down, start preparing the third and last component- the creamy topping. Add all of the ingredients to a blender or a food processor - tofu, coconut milk, nutritional yeast, tapioca starch, garlic powder, salt, turmeric, and black pepper. Blend until smooth. Taste and adjust the flavor if needed, more salt for saltiness, nutritional yeast for cheesiness, and garlic powder for depth.
    1 pack (14 ounces) silken tofu, 1 ½ cup full-fat coconut milk, ⅓ cup nutritional yeast, 2 tablespoon tapioca starch, 1 tablespoon garlic powder, ½ teaspoon sea salt, ½ teaspoon ground turmeric, ¼ teaspoon black pepper
  • After 10 minutes or so, both the crust and the veggies should be cooled enough to assemble. Add the veggies into the crust and pour the tofu mixture. Use a spoon or a spatula to gently mix them together. Smooth into an even layer. (see photo above)
  • Bake for 30-35 minutes. Insert a knife into the center of the pie, if the blade comes out clean, your pie is ready. Set it aside and let it cool for about 20 minutes before cutting.
  • Save the pie in a covered container in the fridge for up to 4 days.

To re-heat:

  • Add the pie into a baking tray and bake for 10 minutes at 180C (350F) or until it's warm enough for your preferences.


To prepare a flax egg, mix 2 tablespoon of flax meal with 4 tablespoon water and let it rest for about 5 minutes. Use as an egg substitute.
The coconut milk I am using has a very mild coconut flavor, which is what we want in this recipe. If the coconut milk you are using has a really strong coconut flavor, it's best to sub with different plant milk that's high in fat or uses a dairy-free creamer (such as almond). Otherwise, the coconut flavor may be too strong.
I am using a pie tin with a radius of 22 cm.
Crust recipe adapted from From My Bowl.
*Nutrition information is a rough estimate calculated without optional ingredients.


Calories: 250kcal
Keyword kale, leeks, oat crust, spring, tart, tofu
Tried this recipe?Let us know how it was!