Potato Crusted Veg Tart

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I would love to win with the Hot Potato Blogger Challenge because my potato recipes are awesome and simple! This veg tart actually looks rather complicated, but it’s really simple…

 

Before I ended up grating the potatoes, I tried with all my patience (very little of it) to thinly slice potatoes as a crust (without cutting off my fingers) and use them as a base/crust. It wasn’t the best approach as the slices weren’t flexible and ‘gluey’ enough to stick to the sides. This approach was soon scraped; the end result looked marvellous in my mind, but honestly I don’t know what I was thinking! Who wants to delicately put together potatoes and almost (potentially) lose their patience and fingertips.

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In sheer annoyance, I ended up grating the potato and patting it into the cake mould. Why did I not come up with this earlier; what a super easy process. The potato sticks and holds; all the while looking rather rustic-cool! High five for me!

 

This dish is one of my personal favs; it is loaded with yummy veggies and filling enough to eat alone or to have with something meaty on the side. Step aside quiches and pies, this potato rustic veg tart is a winner!

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Ingredients:

4 Potatoes, grated
4 carrots, peeled and grated
½ Red Pepper, sliced
1 Red onion, sliced
300g Spinach
1 Block Feta
1 Punnet button mushrooms
3 eggs, lightly beaten
½ tsp Rosemary
1 tsp Crushed garlic
Salt and pepper
2 Tablespoon Olive oil

 

Instructions:

1. Preheat oven to 180® C.
2. Using a cake tin, lightly coat with olive oil.
3. Mix together a pinch of salt and pepper and olive oil with the grated potato.
4. Layer and pat the grated potato on the cake tin, ensuring the base and sides of the dish are covered evenly.
5. Carefully place the potato base in the oven, and bake for 10 – 15 minutes until the base is slightly brown. Once this is done, set aside until the veg mixture is done.
6. While the base is baking; in a large sauce pan, heat up 1 tablespoons worth of olive oil and fry the onion and carrots together on a medium heat (you don’t want them to burn easily).
7. Fry until soft and the onions become translucent.
8. Add in the garlic, rosemary, mushrooms and peppers. Fry until soft.
9. Once all is slightly soft, add the spinach and stir into the mixture, until it has shrunk and easier to mix through the rest of the ingredients.
10. Once the spinach has cooked/wilted in the heat. Remove the veg mixture from the heat.
11. Lightly beat the eggs together in a small bowl/jug and mix pour into the veg mixture and stir to ensure the egg is evenly distributed.
12. Scoop the veg mixture into the potato base.
13. Return the veg tart into the oven and bake for 20 minutes.