This tart is a hybrid of two of lovely dishes: first, a delightful pea, leek and ham tart that my husband makes; and second, a tongue and curried leek dish that my mother makes. Obviously, neither of those are suitable for Wide Circle Cooking, but the curry does lend a certain something to the tart and stops it merely being mushed green stuff in pastry. I know the addition of the sugar seems bonkers, but it works and it seems to stop the pastry being so crumbly when it’s cooked. For a really colourful meal, serve with mashed potato (use oil and salt instead of butter) and roasted carrots tossed in maple syrup, olive oil and cumin seeds.
For the pastry
75g gram (chickpea) flour
75g buckwheat flour
20g soft brown sugar
100g dairy-free margarine (eg Pure)
pinch of salt
For the filling
150g frozen peas
2 medium leeks
1 tsp curry powder (check it's wheat\gluten free)
1 tbsp soya milk
1 tsp cornflour
Switch the oven to 180C. The pastry is dead easy: simply put everything in a food processor and keep it on until it forms a clump. Take it out and roll to about 2mm thick before cutting to size for your tin (I used a 20cm diameter tart tin) – you’ll need to liberally sprinkle the buckwheat flour over all the surfaces. Bake in the oven for 15 minutes.
While your pastry is cooking, prepare the leeks by stripping off the outer leaves and removing the tough tops. Slice into rounds about 0.5cm thick. Boil the peas for 10 minutes. If you can, steam the leeks in a steamer above them –if not steam them in a microwave or electric steamer. Put the cooked leeks to one side.
Measure six tablespoons of the pea water into a small bowl. Add the cornflour and soya milk and stir until well mixed. Pour into a pan and leave on the heat for a few minutes until the mixture thickens and becomes the consistency of soft butter.
Finely dice the onion. In another saucepan, put about one tablespoon of olive oil, the curry powder and the onion. Fry gently until the onion is soft, then add the drained peas and the cornflour mix. Use a potato masher to mash and mix everything together.
Spread this mixture into the bottom of the cooked pastry case and top it with the cooked leeks, arranging them to cover the whole of the tart. Finally, drizzle with olive oil and a sprinkling of salt and cook in the oven for 20 mins.