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.
Servings
Ingredients
Tart Base
- 2 lb potatoes
- 1 tbsp olive oil
- 10 basil leaves
Zucchini Ribbons
- 2 small zucchini see notes
- 4 tbsp lemon juice
- 1 lemon zest
- ½ tsp sea salt flakes
- ½ tsp freshly ground black pepper
- 1 garlic clove minced
- ½ tbsp olive oil
Red Pepper Cream
- 9 oz jarred roasted red peppers see notes
- 2 tbsp sun-dried tomatoes
- 8 oz extra-firm tofu
- ⅓ cup slivered almonds divided
- 1 tsp harissa paste
- 1 tsp 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 ⅓ 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.
Nutritional Information - Per Serving
Calories 509kcal | Carbohydrates 68g | Protein 21g | Fat 20g | Sodium 457mg | Fiber 11g | Vitamin A 231IU | Vitamin C 209mg | Calcium 380mg | Iron 7mg