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Leek, Goat Cheese and Tofu Tart with Cornmeal Crust

Tofu, who woulda thunk? No one, not anyone, would ever guess tofu is the substitute for eggs and cream in this leek, goat cheese and tofu tart with cornmeal crust. This is one lovely tart, for lunch, for dinner, for snacks.

Leek, Goat Cheese and Tofu Tart with Cornmeal Crust

Press the easy whole grain crust into a 9-inch tart pan with removable fluted side. Bake for a little bit. Meanwhile sauté the leeks until soft and tender.

Then, puree tofu, lemon and olive oil until smooth, fill the pre-baked crust with the leeks, goat cheese and tofu mixture, sprinkle on chopped thyme, and bake until golden. There you have it!

Leek, Goat Cheese and Tofu Tart

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Leek, Goat Cheese and Tofu Tart with Cornmeal Crust
Prep Time
30 mins
Cook Time
30 mins
Total Time
1 hr

No one will ever guess this tart filling is made with tofu. This easy vegan whole wheat and cornmeal crust might be even more delicious than the filling. Makes 9-inch tart--feeds 8 to 10 people. Serve with a crisp green salad.

Course: Main Course
Cuisine: Vegetarian
Servings: 1 9-inch tart
  • ½ cup cornmeal
  • 1 cup white whole wheat flour
  • 1/2 teaspoon se salt
  • 1/3 cup extra virgin olive oil
  • 3 tablespoons water
  • 5 leeks , white parts and about one inch into the green part
  • 1 tablespoon extra virgin olive oil
  • ¼ cup water
  • 12 ounces silken tofu , the kind that comes in the aseptic package
  • 2 tablespoons fresh-squeezed lemon juice
  • ¼ teaspoon sea salt
  • 1 tablespoon extra virgin olive oil
  • 8 ounces soft goat cheese
  • 1 tablespoons chopped fresh thyme leaves , optional
Make the Crust:
  1. Pre-heat the oven to 350° F.
  2. Stir the cornmeal, flour and salt together in a bowl. In another bowl, whisk the oil and water until it is thick and creamy. Pour over the flour, all at once. Mix with your fingers until blended and the wet part picks up any dry parts in the bowl.
  3. Lightly oil a 9-inch tart pan with a removable bottom. Press the dough into the pan, pressing up the sides and evenly into the corner and top of the fluted edge.
  4. Line the dough with a sheet of parchment paper and fill it with dried beans or rice. Bake the crust for 30 minutes. Remove from the oven and allow to cool. Remove the paper with the beans.
Make the Filling and bake the tart:
  1. Slice the leeks very thinly. Heat the olive oil over medium flame in a skillet. Add the leeks and cook and stir, helping to break up the leek rings with a wooden spoon. When they are soft, reduce the flame to low, add the water and cover. Cook for 10 minutes or so, adding water if needed to keep the leeks fairly moist.
  2. In a blender place the tofu, lemon juice, salt and olive oil. Puree until very smooth, stopping to scrape down the sides or to help everything break up so the blender does its job.
  3. Raise the oven heat to 375° F. Remove the lid from the leeks. Cook until the liquid evaporates and the leeks are very soft.
  4. Scrape into the pre-baked crust. Sprinkle with 3 ounces of the cheese, about a third.
  5. Pour the tofu filling over the cheese and spread to the edges. Distribute the remaining cheese over and to the edges of the tart. Sprinkle with the thyme, if using.
  6. Bake until the tart is set, the filling has risen just a bit and the top has hints of golden color, 15 to 20 minutes.

  7. Cool at least 10 minutes before cutting. Serve hot, at room temperature, or cold.


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