I’m so happy to share this Potato Crust Tart with Creamy Red Pepper Sauce with you! It’s such a beautiful recipe that combines a crispy potato crust, a creamy (and protein-packed) roasted red pepper sauce, and fresh zucchini ribbons. The textures are gorgeous together, and it’s one of those plant-based recipes that feels both comforting and light. This tart is perfect for serving at a casual dinner, bringing to a gathering, or enjoying as a nourishing lunch. Each slice gives you a mix of protein, fiber, and vitamins, while being naturally gluten-free and dairy-free. It’s a crowd-pleaser that comes together with minimal effort but feels special every time.
Why I love this recipe (as a nutritionist)
- Plant-based protein: Thanks to tofu and almonds, this tart provides a good amount of protein to keep you satisfied.
- Gut-health friendly: Cooked and cooled potatoes are a great source of resistant starch, which supports gut health and improves insulin sensitivity. Resistant starch is a type of carbohydrate that isn’t fully digested in the small intestine. Instead, it moves to the large intestine, where it ferments and produces short-chain fatty acids like butyrate. These fatty acids help support colon health and have anti-inflammatory benefits.
- Rich in fiber: Potatoes and zucchini add fiber to support digestion and gut health.
- Healthy fats: Olive oil and almonds bring nourishing fats for energy and absorption of nutrients.
- Gluten-free and dairy-free: Naturally suitable for many dietary needs without substitutions.
Ingredient notes
- Potatoes: The base of the crust, they become golden and crisp when baked.
- Zucchini: Shaved into ribbons for freshness and crunch. If using large zucchini, stick to the firmer outer layers.
- Red peppers: Jarred roasted peppers make this easier while keeping the flavor smoky and sweet.
- Tofu: Extra-firm tofu blends into the red pepper sauce for creaminess and protein.
- Almonds: Toasted almonds add crunch on top and depth of flavor in the sauce. They are a great source of Vitamin E, a key nutrient for skin health.
How to make this recipe (summary)
Start by marinating the zucchini ribbons with lemon juice, zest, garlic, olive oil, salt, and pepper. Chill them in the fridge to allow the flavors to absorb.
Keep the leftover marinade to add to the red bell pepper cream ingredients when blending.
Prepare the potato crust by boiling potatoes until tender, cooling, then pressing them into a tart pan. Brush with olive oil and bake until golden and crisp.
Toast the almonds until lightly golden. Reserve some for topping. Blend the leftover zucchini ribbon marinade, roasted red peppers, tofu, sun-dried tomatoes, almonds, and spices into a smooth sauce. Adjust with a splash of water for the right consistency. It should be thick and creamy.
Assemble the tart by spreading the red pepper sauce over the crust.
Top with zucchini ribbons, toasted almonds, and fresh basil. View recipe card below for detailed instructions.
Variations and tips
- Mini tarts: Use smaller tart pans for individual portions, great for gatherings.
- Mini tarts: Make individual servings for a party or brunch, using a muffin tray. Cooking time will be slightly reduced.
- Make it nut-free: Swap almonds with sunflower seeds.
- Spice level: Adjust the harissa or use smoked paprika for a milder flavor.
- Meal prep: The crust and sauce can be made ahead and assembled just before serving.
- Be very gentle: Be very gentle when removing the crust from the tart dish. I used a removable tart dish I found on Amazon. Otherwise, line it with baking paper. The crust is quite fragile since there are no binders, but it holds together if handled carefully. A tart server makes serving easier; otherwise, slide a large knife underneath and cut it into smaller slices (6 to 8) to manage more easily.
- If you like this recipe, you’ll also love our Mediterranean Potato Crust with Tzatziki.
Why you’ll love this potato crust tart TLDR
- Crispy crust
- Bright flavors
- High protein
- Gluten-free
FAQ
- Is this recipe gluten-free? Yes, the potato crust makes it naturally gluten-free.
- What can I use instead of tofu? You can swap tofu for cashews or white beans to keep the sauce creamy.
- How do I store leftovers? Store in an airtight container in the fridge for up to 3 days.
- Can I serve this warm? Yes, the crust can be served warm, but the sauce is best cold for contrast.
- Can I make it nut-free? Yes, use sunflower seeds instead of almonds.
Potato Crust Tart with Creamy Red Pepper Sauce
A golden potato crust topped with creamy roasted red pepper sauce, fresh zucchini ribbons, toasted almonds, and basil. Simple ingredients, beautiful textures, and big flavor, perfect for a light dinner or brunch.
Equipment
- Large Pot
- Parchment paper
- Oven
- baking dish
- pastry brush
Ingredients
Tart Base
- 2 lb (900 g) potatoes
- 1 tbsp (15 ml) olive oil
- 10 basil leaves
Zucchini Ribbons
- 2 small zucchini - see notes
- 4 tbsp (60 ml) lemon juice
- 1 lemon zest
- ½ tsp (3 g) sea salt flakes
- ½ tsp (1 g) freshly ground black pepper
- 1 garlic clove - minced
- ½ tbsp (7 ml) olive oil
Red Pepper Cream
- 9 oz (250 g) jarred roasted red peppers - see notes
- 2 tbsp (30 g) sun-dried tomatoes
- 8 oz (225 g) extra-firm tofu
- â…“ cup (35 g) slivered almonds - divided
- 1 tsp (5 g) harissa paste
- 1 tsp (2 g) smoked paprika
- reserved marinade liquid
Instructions
- Cook the potatoes: Add the potatoes to a large pot of cold salted water. Bring to a gentle boil and cook for about 20 minutes, until tender when pierced with a fork. Drain and allow to cool completely. I recommend doing this the night before or in the morning to save time on the day and avoid waiting until they cool down.
- Prepare the marinade: In a large container, combine the olive oil, lemon zest, juice, minced garlic, salt, and pepper to create the marinade.
- Prepare the zucchini ribbons: Using a Y-shaped vegetable peeler, shave the zucchini ribbons. Combine with the marinade and set in the fridge for 1 hour. Separate the liquid and zucchini, reserving the liquid for later use.
- Prepare the potato crust: Preheat the oven to 400°F (200°C, top grill and convection, if available). Lightly brush a tart dish with olive oil (a removable-base tart tin works well; if using a regular dish, line with parchment paper). I used a 24 cm (9.5 in) dish, but the recipe can be adjusted to any shape and size. Place the cooled potatoes inside and mash them with the bottom of a clean mug, pressing them evenly over the base and up the sides. Generously brush with olive oil. Bake on the top rack of the oven for 30 minutes, until golden (see notes). Remove from the oven and carefully take the potato crust out of the tart dish. Allowing a few minutes to cool slightly will make this easier.
- Toast the almonds: Place them in an oven-safe dish on the bottom rack and bake for 7 minutes, or until lightly golden. Set aside 2 tbsp to use later as a topping.
- Prepare the Red Pepper Cream: Blend the marinated red pepper, sun-dried tomatoes, tofu, almonds, harissa paste, smoked paprika, and the reserved marinade liquid. Add a little water, if needed, to achieve the desired consistency. I used â…“ cup of extra water; this amount can vary slightly, so I recommend adding 1 tablespoon at a time. Adjust salt and pepper to taste.
- Assemble: Spread the red pepper cream over the base, then top with zucchini ribbons, the 2 tbsp of reserved toasted almonds, and fresh basil. Slice and serve.
Notes
Nut-free option: Use sunflower seeds instead of almonds.
Pan size: Use a removable-base tart dish for easier serving. Otherwise, line with baking paper. Adjust the crust size to match your dish, or make mini tarts for hosting. Zucchini: Small zucchini work best for this recipe, as they are firmer. If you only have large zucchini, consider using the outer layers only. Keep the core, which is more watery and won’t hold as well, for another recipe (such as soup, risotto, or pasta sauce). Jar-roasted red peppers: These red peppers are marinated, which helps them retain more flavor and liquid. If substituting with freshly roasted red peppers, you may need to add extra liquid and seasoning. Baking time: Oven temperatures and functions can vary, so the crust may take a little longer to cook, especially if you’re not using the grill function. Check it regularly and remove it once the top layer is golden and crispy to your liking.
Pan size: Use a removable-base tart dish for easier serving. Otherwise, line with baking paper. Adjust the crust size to match your dish, or make mini tarts for hosting. Zucchini: Small zucchini work best for this recipe, as they are firmer. If you only have large zucchini, consider using the outer layers only. Keep the core, which is more watery and won’t hold as well, for another recipe (such as soup, risotto, or pasta sauce). Jar-roasted red peppers: These red peppers are marinated, which helps them retain more flavor and liquid. If substituting with freshly roasted red peppers, you may need to add extra liquid and seasoning. Baking time: Oven temperatures and functions can vary, so the crust may take a little longer to cook, especially if you’re not using the grill function. Check it regularly and remove it once the top layer is golden and crispy to your liking.
