This savory tart is a yummy treat that tastes very similar to a egg and cheese quiche. Instead of using a traditional flour based crust, I made a crispy potato pie shell - yum. You can enjoy this tart warm or cold, with a side salad.
Vegan, Gluten-Free, Crispy Potato, Mushroom, Leek and Poblano Tart
by Sarah Farsh, January 1, 2014
- 4 - 5 medium sizes potatoes, sliced like chips
- 1 pack organic, firm tofu
- 1/2 cup nutritional yeast
- 1/2 yellow onion, diced
- 2 cups mushrooms, diced
- 1 bunch leeks, sliced thin (about one cup)
- 1 poblano pepper, charred, skinned, seeded, diced
- 3-4 tbsp good white wine
- 1 tbsp tamari
- 1 tsp oregano
- 1 tbsp good olive oil
- 3 cloves garlic
- 1 tsp turmeric
- 1 tbsp rice wine vinegar
- 1/4 cup almond milk
- salt/pepper to taste
Bring a pot of water to a boil and add potato slices. Boil for about 7 minutes just to soften the potato, but not cook fully. Drain and run cold water over potatoes so you can handle them. Oil a pie dish, and line the base and sides with potato slices. Lightly paint oil on top of potatoes, and sprinkle with salt and pepper. Bake in oven for 30 - 35 minutes at 350, or until potatoes almost golden.
Meanwhile, dry saute onions and add mushrooms, leeks and poblano peppers - adding splashes of white wine as needed. Add tamari, oregano, salt and pepper to taste. Set aside.
In a VitaMix or high powered blender, blend together tofu, nutritional yeast, garlic, turmeric, vinegar and almond milk until creamy. Poor tofu mixture into sauteed veggies and mix well. Poor veggie and tofu cream mixture into cooked potato crust. Bake crust with filling for 25 - 30 minutes on 350 to firm up filling. Serve warm or cold with a side salad.