White bean & leek puff pastry tart

This serves 2 - 4 (when I ate it with Tommy it served 2…) it brings:
18g plant protein per serving
6g fibre per serving
Soft, slow-cooked leeks and a creamy white bean base, in a golden, flaky puff pastry

This one's less about hitting big protein numbers and more about comfort — a great one to prep and eat straight after a long run, when carbs and something warming are exactly what you need.

Leek & White Bean Base
2–3 leeks, sliced into rounds
Plant-based butter, generous amount
Splash of oat milk
2 garlic cloves, finely chopped
1 jar cannellini beans, drained (reserve the stock if in a jar; otherwise use a little water and stock)
Salt and lots of pepper

Tart
1 sheet puff pastry
Plant-based mozzarella (shop-bought or homemade cashew version — recipe on the website)
Handful of nuts, toasted and roughly chopped
2–3 tbsp nutritional yeast
Breadcrumbs

Method

Preheat the oven:
Turn the oven on to 180°C fan-assisted so it's ready when you need it.

Cook the leeks:
Slice the leeks into rounds and cook low and slow in plenty of plant-based butter for 10–15 minutes, until soft and sweet. Add a splash of oat milk towards the end to loosen and add creaminess.

Build the base:
Add the chopped garlic and cook for another minute. Stir in the drained cannellini beans along with the reserved bean stock (or a little water and stock if not using a jar). Season generously with salt and pepper, and cook for another 5–10 minutes until everything's soft and coming together.

Assemble the tart:
Unroll the puff pastry and spread over the leek and bean mixture. Dot over the plant-based mozzarella.

Toast the nuts:
Toast a handful of nuts in a dry pan until golden, then roughly chop and scatter over the tart. Sprinkle over the nutritional yeast and breadcrumbs.

Bake:
Bake in the preheated oven for 15–25 minutes, until the pastry is puffed and golden.