Depending on the pastry ingredients, this stunning tart from British Leeks can be completely vegan. Full of fresh veg goodness!

Preparation time: 30min
Cooking time: 25min
Servings: 6-8 

1. Preheat the oven to 180ºC. 
2. Chop the sweet potato into roughly 4cm cubes. Drizzle in olive oil, then roast at 180°C for 20min. 
3. While the sweet potato is baking, finely chop the leek (as you would an onion) and gently fry in a drizzle of olive oil. 
4. Once the leeks have softened, add 3 minced cloves of garlic and fry for a further 1min. 
5. Add the sage, cumin, coriander, fennel, salt and pepper to the pan. 
6. Chop the Cavolo Nero then add to the pan and gently heat for a further 5min. 
7. If using ready rolled pastry, add to a large tart dish with a removable base. Prod the base with a fork 3-4 times to prevent the dreaded soggy bottom. 
8. Place a sheet of baking parchment with baking beads (or dry rice will do) on top of the tart then pop the tart in the oven for a blind bake for 15min. 
9. Take out of the oven, remove the baking beads and parchment and add the leek, sweet potato and Cavolo Nero into the tart case. Bake for a further 5min. 
10. Take out of the oven and garnish with fresh pea shoots. We also topped the tart with harissa and toasted seeds, however this is completely optional. 

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