Delicious Savory Tart With A Potato Crust
This wholesome Savory Tart is easy to make, full of flavour and the gluten-free potato base makes it a very hearty meal. Serve with a simple green salad for extra nourishment.
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Servings: 6 people
Calories: 362kcal
Ingredients
- 1.6 lb baby potatoes (750g)
- 1.5 tbsp olive oil (plus more for basting the tart crust)
- 1 leek, thinly sliced
- 2 bunches asparagus cut into ½-inch/1cm slices
- 3 cups baby spinach (3.5oz/100g)
- 2 cloves garlic, minced
- ½ cup parsley roughly chopped
- ½ cup coconut milk (or any milk you like)
- 5 large eggs
- 3.5 oz grated parmesan (100g)
- 3 oz goat's cheese (80g)
- 1 tsp dried thyme or oregano
- 1.5 tsp salt
- Plenty of fresh ground black pepper
Instructions
- Preheat the oven to 400ºF/200°C and grease a 10-inch/25cm springform pan, or one with a removable bottom, with butter or olive oil.
- Wash potatoes then add them whole to the Instant Pot. Add in ¾ cup of water, secure the lid and select pressure cook. Adjust the time to 10mins. (see note 1).
- Once done do a quick release of the pressure, take the potatoes out and place them in the prepared pie dish.
- Smash the potatoes with the base of a glass to flatten them out and completely cover the bottom and sides of the pan to form a crust (see note 2).
- Brush the potato base with olive oil, and sprinkle with ½ tsp salt and plenty of black pepper. Place into the oven to cook and brown for 15-20 minutes (see note 3).
- While the base is browning, warm 1.5 tbsp of olive oil in a large frying pan over a medium heat. Add the garlic, leek, and asparagus along with ½ tsp of salt and a little black pepper then sauté for 5 minutes or until softened.
- Add in the spinach and sauté for another 2 minutes. Remove from the heat, stir through the chopped parsley and set aside.
- In a large mixing bowl beat together eggs, coconut milk, thyme or oregano, the last ½ tsp salt and a little more pepper then set aside.
- Remove the potato base from the oven, place the tin on a baking tray then sprinkle over half the parmesan. Add the sautéed vegetables on top, and crumble over the goats cheese. Pour over the egg mixture and sprinkle over the remaining parmesan cheese (see note 4).
- Return to the oven on the baking tray and bake for 20-25 minutes or until golden brown.
- Remove the baked tart from the oven and let sit for 5 - 10 minutes in the tin. Take the tart out of the tin to slice.
- This is best served warm with a simple green salad.
Video
Notes
Note 1: The potatoes can also be cooked on the stovetop. To do this, bring salted water to a boil, add in the potatoes (whole and unpeeled), then simmer for 10-15 minutes or until they are tender when pierced with a knife. Follow on with the remainder of the recipe once they're done.
Note 2: When smashing the potatoes, they can stick to the bottom of the glass if they're still quite hot. To avoid this, let them cool for 5-10 minutes or rub the bottom of the glass you're using with oil.
Note 3: The potato base is very forgiving while it's browning in the oven. If you get caught up doing something else, it can happily sit in there for an extra 10 minutes. Do keep an eye on it as all ovens are different but even left up to 35 minutes or so mine has just taken on more of a golden hue, not burnt.
Note 4: Sitting the tin on a baking tray to bake will save your oven from any dripping egg mixture if a little does seep through any gaps you missed when smashing out the potato base.
Nutrition
Serving: 1slice | Calories: 362kcal | Carbohydrates: 32g | Protein: 20g | Fat: 19g | Saturated Fat: 10g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 6g | Trans Fat: 0.01g | Cholesterol: 154mg | Sodium: 981mg | Potassium: 1067mg | Fiber: 7g | Sugar: 5g | Vitamin A: 3691IU | Vitamin C: 45mg | Calcium: 326mg | Iron: 7mg
