Potato tart

Potato tart

Tags

Tart
Pastry

Cook

Ingredients

  • 320g puff pastry
  • 300g baby potatoes, thinly sliced
  • 2 leeks, sliced and washed
  • 5 garlic cloves, sliced
  • 200g oat fraiche
  • 50g milk
  • 1 pinch nutmeg
  • ¼ cup cashews
  • 2 cups fresh packed basil
  • 2 cloves garlic
  • 3 tbsp lemon juice
  • ¼ cup nutritional yeast
  • ½ tsp salt
  • 6 tbsp olive oil

Steps

  1. Preheat the oven to 180°C.
  2. Heat some oil in the wok on medium. Add the leeks and garlic and sauté until softened.
  3. Add the potatoes and sauté until they are soft and almost fully cooked, stirring often.
  4. Meanwhile, whisk the milk with the oat fraiche and nutmeg. Add to the potatoes once cooked and mix well.
  5. Lay out your puff pastry and score the edges about 1.5cm from the edge along each side.
  6. Poke the inner many times with a fork and brush the frame with a little milk. Bake for 5 minutes.
  7. Take the tart out and lay the potato mix evenly into the inner square.
  8. Grind plenty of pepper on top and a sprinkle of salt. Bakes for 25-30 minutes until golden brown.
  9. Place ingredients from cashews to salt in the blender and blend until finely chopped.
  10. With the food processor running, slowly drizzle in the olive oil and blend until smooth.
  11. Once cooked top tart with spinach and pesto.