Meera Sodha's recipe for vegan leek, shallot and potato tart | The new vegan

A luxurious tart of creamy garlic and soft leeks topped with wafer-thin potato slices and baked until golden Leeks and potatoes are ancient bedfellows. Soil bedfellows, that is. They share both earth and plate, and it's been that way for centuries. The Scots, French, Welsh and, to my knowledge, the Romanians, too, like to soup them. With no offence meant, I don't. I prefer to feel the silky texture of the leeks awash with cream and dijon mustard on my tongue, and I enjoy the sound of the potatoe...