Here’s how you can make Tomato Leek Pastry Pie at home with easy-to-buy ingredients. If there’s one thing I know about the French is that they love their pies. Especially salty ones. There are many variations of pies that they make but I, in particular, love a simple tomato pie or a leek pie.
This time I decided to combine tomato and leeks to create this delicious tomato and leek pie with a crusty, flaky exterior, an umami base of tomato with roasted leeks on top with herbs. chefs kiss
I will talk about how to improve this recipe and what substitutions you can use.
But first, why should you be making this? If I haven’t said it already, the ingredients are easily available in your kitchen.
EASY Ingredients!
- Oil-based puff pastry (I just bought one from the local supermarket)
- 2 large tomatoes sliced thin
- 2 leeks (top and bottom cut out) sliced in half
- 1 tbsp balsamic vinegar
- Salt
- Thyme
- Rosemary
- Fresh basil
- Dijon mustard (I use this one )
And that’s it! I told you, it’s so easy that you have no excuse not to make it.
The technique used – No Fancy Techniques
I am not a pie maker and I managed to make this. That’s should be reason enough haha. No, but seriously, this pie just requires you to buy an oil-based puff pastry (most store-bought ones are accidentally vegan), roast the leeks and arrange the pie in any way you like. I just sort of went with the flow and this beauty happened.
Tomato Leek Pastry Pie – How to Make it Gluten Free
You can easily use a gluten-free puff pastry from the store and this will taste just as delicious. You can also replace the “puff pastry” and use pie dough for the base. It should still come out amazing!
And that’s about it. Do check out my other recipes:
- Vegan Yoghurt Toast – Spicy
- Baked Aloo Tikki – Crispy and Healthy
- Vegan Tuna Chickpea Sandwich
Tomato Leek Puff Pastry Pie (Vegan)
Ingredients1x2x3x
1 Oil based puff pastry
2 large tomatoes, thinly sliced
2 large leeks (top and bottom cut out) sliced in half, lengthwise
2-3 tbsp dijon mustard
1 tbsp balsamic vinegar
Salt
1 tsp dried thyme
1 tsp dried rosemary
Fresh basil
Instructions
Salt the tomato slices on both sides and lay them on a tray rack so it loses some of the water (makes the pie less soggy)
Toss the leeks in salt and pepper and roast them, cut side down, for 20 minutes in the oven.
Roll out the puff pastry onto a pie mould.
Spread the mustard on it and lay the tomatoes in a circular arrangement.
Lay down the roasted leeks on top and sprinkle the thyme, rosemary and balsamic. More pepper and salt, if required.
Bake at 200C/400F until the crust turns golden, about 30 minutes. Enjoy with some bread and a fresh salad!
Notes
One of the best recipes, in my opinion, is one that is SO easy, with barely any ingredients and you have no excuse to not make it. This onion tomato chutney is just that! A south Indian side dish that is usually accompanied as a dip with dosa or idli (rice based dishes) or Paniyaram.
I grew up surrounded by south Indian foods. Various varieties of chutney were a staple in my diet. This is the fairly easy, fool-proof variety that I know I can never mess up (and neither can you). Since I want more and more people to try out quick and easy Indian dishes (other than naan and daal). I would suggest you give this one a go.
Why I love this recipe:
I mean it ONLY involves like 5 ingredients: namely, – Onions – Tomato – Turmeric powder – Salt – Bunch of coriander leaves and Dried red chilli if you are into hot stuff (no pun, I swear!)
So my memory attached to this recipe goes back to my childhood. When my mother felt uninspired to make an accompaniment for dosa, idli or chapati/roti (Indian flatbread), this onion tomato chutney is what she ended up making. It always worked because her family (my father, me, my brother) always loved this. This chutney was always a hit.
Nowadays, I find myself going back to this recipe again and again because adulting is hard 😛 and this chutney makes it a little easier.
This onion tomato chutney is super simple to make, I mean you can check out my instagram reel right here ! (Super impressive juggling skills aside)
The onion gives it almost a sweet touch and makes this a salty sweet dip that goes with everything. The tomato balances out the sweetness and provides it the umami flavour we are alwasy looking for. Are we getting a bit fancy here?
How to prepare onion tomato chutney
Sauté
- Start by thinly slicing the onions and sautéing them with the garlic over medium-low heat. Let them cook slowly until they’re deeply caramelized—this step builds the chutney’s rich, sweet base.
- Once golden and soft, add the chopped tomatoes, dried red chillis (if using), turmeric, and salt.
- Cook everything together until the tomatoes break down and the mixture becomes thick and well combined.
Blend (optional)
- For a smooth chutney, transfer the cooked mixture to a blender. Add a handful of fresh coriander leaves, stems included, and blend until smooth.
- You can adjust the consistency with a splash of water if needed.
Prefer a chunky texture? You can skip this step and enjoy it as-is!
Serve!
Your onion tomato chutney is ready to enjoy! Serve it warm or at room temperature with idli, dosa, chapati, rice, fritters, or even as a dip for chips. This chutney adds a punch of flavor to just about any savory dish.
How to store tomato onion chutney
Once your chutney has cooled to room temperature, transfer it to an airtight container or clean glass jar. It will keep well in the refrigerator for up to 5 days . For best flavor and freshness, use a clean spoon each time you scoop some out.
You can also freeze it in small portions using an ice cube tray or silicone molds—just pop out a cube whenever you need a quick chutney fix! To reheat, simply warm it gently on the stove or in the microwave until just heated through.
I mean even lathered on a sandwich bread (okay not so fancy then), it’s PERFECT!
Onion Tomato Chutney
Equipment
- Blender
- Cooking pan
Ingredients1x2x3x
- 4 large onions
- 1 medium tomato
- 2 cloves garlic Roughly sliced
- 1 tsp turmeric powder
- 2 dried red chillis (optional)
- A bunch of coriander leaves
- Salt to taste
Instructions
- Slice the onions thin and sauté with the garlic at medium low heat until well caramelised.
- Add the chopped tomatoes, chillis, salt and turmeric powder and cook until everything becomes soft and well incorporated. (At this point you can leave it like so and it’s still super delicious. Or you could move onto the next step.)
- Blend with some coriander leaves (with stem).
- Serve with idli, dosa, roti, rice, chips, fritters… anything you like! It goes so well with all savoury dishes.
This easy ‘Chickpea of the Sea’ Vegan Tuna Sandwich is healthy, high in protein, super delicious and sustainable for the environment! Seafood is a replacement everybody is looking for because it’s a very distinct taste that when attached to, is hard to wean yourself off of it. So this chickpea filling is a perfect replacement that mocks the taste of seafood and you are helping the sea life! Win-win!
Now, I’m not here to claim it’s going to taste EXACTLY like tuna. But, the addition of some crushed nori does add a sea flavour and is the key ingredient here.
The best part about this chickpea tuna is that it can be served in many ways than one!
- Spoon it out of the container (my personal favourite!)
- Stashed between two sourdough bread slices (easy and tasty lunch!)
- Added to a green salad to pimp it up.
- Use as a dip for fresh cut veggies like carrots, cucumbers, bell peppers etc.
- Use as a dip for nachos, crackers or flatbreads.
I am an absolute fan of this recipe and hope you all like it as much as I do too. It involved simple ingredients as mentioned in the next section.
INGREDIENTS + SUBSTITUTIONS
Here is everything you’ll need to make the best vegan tuna sandwich filling. I have added substitutes here and extra additions in the next section.
- Chickpeas – canned or freshly boiled (after soaking overnight)
- Onion s – Any variety works well here (red, green, scallion etc. Even shallots should go)
- Vegan yoghurt – This acts as a binder. You may sub with vegan mayo (is actually better but I didn’t have access to one, the day I made it), or even some hummus.
- Lemon juice – This gives it the perfect tang and balances out the flavour. You can sub for lime juice or a bit of apple cider vinegar.
- Salt + Garlic Powder – salt is important to bring out the flavours and garlic powder is a flavour booster
- Nori Sheets (crushed) – The perfect way to add the ‘sea flavour’. You can choose to not use it but it takes away the ‘sea flavour’. It will still taste great, so don’t worry.
Optional add-ins
Celery: Adds a nice crunch and texture profile to it)
Smoked paprika: Adds a smoky flavour to it.
Avocado: For a nice addition of healthy fats and creamy texture
Chia seeds or hemp seeds: For a healthy addition of omega-3 (to replicate the nutrition profile of tuna)
HOW TO STORE and MEAL PREP
- Refrigerator: Any leftovers can be refrigerated for up to 5 days, in a covered container.
- Meal prep: For meal prep, make a large batch of the tuna filling and store one-half in the freezer for up to a month. Use the rest in sandwiches, wraps or in a salad for a quick lunch during the week.
Please let me know if you give this recipe a try and share your creation with me on Instagram !
Have a great day 🙂
Feel free to check out my other easy and simple-to-make dishes:
- Beans Masala Sandwich
- Tofu Masala Sandwich
- Vegan Yoghurt Toast
Easy Vegan Tuna Sandwich (Chickpea of the Sea)
Ingredients1x2x3x
- 1 can chickpeas 200 g cooked
- 1/2 large lemon (juiced)
- 5 tbsp vegan yoghurt sub with vegan mayo or hummus
- 1 small onion
- 2 nori sheets
- 1 tsp garlic powder
- Salt (to taste)
For the sandwich
- 8 slices favourite bread
- Tomato
- Onion
- Lettuce
Instructions
- Drain and rinse chickpeas, place in medium size bowl and roughly mash chickpeas with the back of a fork or potato masher, until desired consistency (I prefer it a bit coarse). you may use a food processor if you desire.
- Add the rest of the ingredients and mix well.
- Build you sandwich with desired layers (you can refer to my sandwich for inspiration). Serve.
Notes
Nutrition
