Leek Tart With Green Olives & MATR

Cook time: 50 Minutes     Serves: 4 Persons     Difficulty: Easy


This Leek Tart combines a delightful medley of flavors and textures with a savory sensation for the taste buds. A crisp and buttery pastry shell filled with a luscious tofu-based filling infused with basil and the mild sweetness of leeks, umami bomb from MATR mince and tangy juicy green olives. A versatile dish that is suitable for any occasion, whether as an elegant appetizer, a light lunch, or a sophisticated dinner option.



Tart Dough:

  • 0.75 dl Olive oil
  • 0.75 dl Water
  • 1 tsp Salt
  • 150 g All-purpose flour
  • 100 g Whole wheat flour


  • 1 Leek
  • 20 g Green olives
  • 100 g MATR Mince

Tofu cream:

  • 1 handful Fresh basil
  • 1 tbsp Olive oil
  • 2 dl Soy milk
  • 200 g Tofu
  • 0.5 tsp Salt and pepper

Tart Dough:
1. Mix the ingredients together and knead until you have a smooth dough (Try to knead the dough as little as possible).
2. Let the dough rest in the refrigerator for about 10-20 minutes while you preheat the oven to 150 degrees Celsius (300 degrees Fahrenheit).
3. Press the dough into a classic tart mold using your fingers and prick holes in the bottom with a fork.
4. Bake the tart shell without any filling for 5-10 minutes, then remove it from the oven.


Tofu Cream:
1. Blend tofu, salt, pepper, olive oil, fresh basil, and soy milk until you have a smooth, liquid mixture. Chill it in the refrigerator until needed.


1. Slice your leek and clean them in a water bath. Drain after 5 minutes and place them in a colander.
2. Sauté you MATR mince in a bit of until it turns golden.
3. Drain the liquid from your olives.
4. Place the leek, MATR and the olives in the tart mold and pour the tofu mixture over it.
5. Bake the tart at 100 degrees Celsius (212 degrees Fahrenheit) for about 35 minutes, or until the tofu mixture is thoroughly cooked.
6. Garnish with fresh basil.