Potato & Leek Tart - Vegan Recipe

Ingredients

• 2/3 cup plain flour
• 1/2 cup self-raising flour
• 1/2 cup cornflour
• 1/2–1 teaspoon salt
• 1/2–2/3 coconut oil, set solid (if yours is liquid, just chill it in the fridge for 15 minutes)
• 1 tablespoon dairy-free milk, chilled
• [Potato and Leek Filling]
• 3 medium potatoes, sliced no thicker than 3 mm (to make 2 cups)
• 1 tablespoon olive oil
• 2 leeks, pale section only, sliced no thicker than 3 mm (to make 2 cups)
• 1/2 teaspoon salt
• 1/2 teaspoon dried oregano or dried thyme (or both!)
• 1 teaspoon dried sage
• 3 garlic cloves, crushed
• 2 teaspoons vegan beef-style stock powder
• 2 tablespoons dairy-free milk
• 500 g silken tofu
• 1/2 teaspoon ground turmeric
• 1 teaspoon garlic powder
• 1 teaspoon onion powder
• 1/2 teaspoon freshly ground black pepper
• 2 tablespoons nutritional yeast
• 1 tablespoon self-raising flour
• 1 tablespoon cornflour