Potato Tarts
Rated 5.0 stars by 1 users
Author:
Yash dani
Potato Tarts are an elegant, savoury appetiser that blends crisp textures with fresh, vibrant flavours. Crunchy tart shells made from rehydrated potato flakes are baked until golden, creating a light yet sturdy base. Filled with a smooth, peppery tofu cream and topped with a zesty tomato, onion, and jalapeño salad, these tarts offer a perfect balance of creaminess and crunch. Finished with a sprinkle of feta and fresh coriander, they make a visually appealing party bite or starter, ideal for entertaining or adding a gourmet touch to any spread.
Ingredients
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100g Potato Flakes
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50-100ml Water
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2 tsp Black Pepper Powder
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200g Tofu
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1 tbsp Lemon Juice
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Oil (for consistency)
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2 tbsp Feta
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4-5 Coriander Leaves (for garnish)
For the Salad:
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200g Cherry Tomatoes
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1⁄2 Red Onion (sliced thinly)
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1 tbsp Coriander (chopped)
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4-5 Jalapenos (sliced thinly)
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1 tbsp Lemon Juice
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1 tsp Chilli Flakes
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1 tbsp Oil
Directions
In a bowl, re-hydrate the Potato Flakes with water and mix well.
Add a dollop into well oiled tart tins and press down until an even shape is formed.
Sprinkle the black pepper powder and bake for 25-30 minutes at 160°C, remove from the tart shells, and bake again until crispy and golden brown.
For the salsa, add all the ingredients in a bowl, mix well and set aside.
For the tofu filling, blend together the tofu, black pepper and lemon juice.
Pour the oil gradually, until the tofu becomes a paste-like consistency.
Remove into a piping bag with a star nozzle, and pipe into the baked potato shells.
Top with the salad, and sprinkle the feta cheese over it.
Garnish with the coriander leaf, and serve.