Crispy Potato Crust Tart

Let’s get something out of the way before we start. . . Potatoes don’t make you fat. Let me repeat that for you. . potatoes DON’T make you fat. Did you know there is potatoes are 99.92% fat free? It’s true. However, if you deep fry your potatoes and let them soak all that fat, it will eventually end up on your stomach. So here I am giving you healthier ways to cook potatoes. This one is quite unique; the potato is in the crust.

You can go wild with your savory toppings. I wouldn’t mind eating that crispy crust all by itself. Which ever way you choose, here’s what you’ll need: 

For the Crispy Potato Crust: 

250 gm of boiled and mashed potatoes, cold
150 gm all-purpose plain flour
75 gm butter
1 onion, finely chopped
salt and pepper, to taste

For the Toppings:

1/2 cup low-fat goat’s cheese, cut into cubes and tossed in olive oil
1/2 cup sliced mushrooms
1/2 cup tomatoes, de-seeded and cut into squares
mortadella slices or chicken chunks (I use the KnN’s products, they taste great)
1/2 cup diced broccoli
1/2 cup capsicum, de-seeded and cut into squares
1 medium sized onion, thinly sliced
olive oil to saute 
salt and pepper to taste

9-inch tart tin 
any tomato sauce or garlic aioli, to serve

Let’s get the dough started. In one-third of the butter, saute the diced onion until caramelized and golden. Allow to cool. Mix together flour and rest of butter to form a light crumb-like mixture. Mix in the mashed potatoes, cooled onion, salt and pepper. It will form a light soft dough. Line your 9-inch tart tin with the dough to form a thin crust. Make sure you move it up the sides of the tin, it will help hold the toppings together.

Pre-heat your oven to 200 C. In a large pan, toss the sliced onions and mushrooms in the olive oil. Once wilted, turn off heat and set aside to cool. Time to top the tart with the toppings.

You don’t have to use the toppings I used. You could use anything you fancy or perhaps, any other cheese, may be even mozzarella.

Finally, top with the onion mushroom saute. Remember, you want the tart to have as many toppings as possible for they will shrink as they bake and you wouldn’t want empty spaces in your tart.

Bake for 30-35 mins or until the crust is golden.

I suggest you serve it with some garlic aioli. It will taste great.

Thank you for reading. Let me know what you think in the comments below. Happy Baking!

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