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Rosemary Potato & Leek Tart

Rosemary Potato Leek Tart Whole - The Duo Dishes

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Just a few days ago, I shared a recipe for these sweet, orange-flavored macaroons. After the sugar high, it’s time to even things out with something ever so savory. I flipped through my copy of The Little Vegan Cookbook recently sent to me by Quarto Publishing Group. Though small in size, the book features 500 plant-based recipes from a number of contributors. Those coconut orange cookies were delicious, and I felt like a second test from the book would be just as good. After marking several options, I settled on this recipe for a layered potato tart.

Rosemary Potato Leek Tart Side - The Duo Dishes

I’ve said it before, and I’ll say it again. I love an easy cookbook recipe. I wish The Little Vegan Cookbook noted each recipe’s contributor, so I could give them a bit of praise. Unfortunately, there are only group acknowledgements, so no luck there. I will say that this one surprised me with simple ingredients that yielded a powerful final dish, although I made changes to the original recipe. There were so many potatoes that I put two layers of tubers down before seasoning. The book’s recipe reads as if four or five layers of thinly sliced potatoes will equal three pounds, but that was not the case. The original recipe also called for 1/2 cup of nutritional yeast, which I reduced, and I also chose to use olive oil over non-dairy butter. The nutritional yeast provides a cheesey flavor that will carry through every bite, and trust me–it goes a long way. Olive oil felt like a cleaner ingredient choice and complemented the Mediterranean essence of this dish. This potato and leek tart is easy to execute once you lay out the ingredients. It’s like scalloped potatoes without the cream or cheese, but all the flavor.

Rosemary Potato Leek Tart Sliced 1 - The Duo Dishes

Quarto Publishing Group signed on as a sponsor for my newest project, 30 to Lifestyle. Cookbooks like The Little Vegan Cookbook are up for grabs as prizes during the quickly approaching September challenge. Check out this new health, fitness and wellness project done in partnership with my friend Christa behind Coaching with Christa. I realize summer is still with us, but the fall and holidays are on our heels! Things get tricky when back-to-back, food-focused celebrations hit like wildfire, so set yourself up with workouts and healthy recipes before the madness begins. Check out the website for more details, and sign up today. Use code 30TOLIFESTYLE for $10 off through July 31. Not will you set yourself up for a healthier season, but you may end up with prizes in hand! As we make our way through the summer, serving more meat-free dishes at gatherings with friends and family. This potato tart is one to keep in your roster.

Rosemary Potato Leek Tart Sliced 3- The Duo Dishes

Rosemary Potato & Leek Tart
Recipe Type: Appetizer
Author: The Duo Dishes
Serves: Serves 8 to 12
Ingredients
  • 3 pounds (1.36 kg) red potatoes, unpeeled and thinly sliced (about 1/8″ inch or 3 mm)
  • Kosher salt and black pepper, to taste
  • 4 large cloves garlic, minced
  • 2 tablespoons minced fresh rosemary, plus extra for garnish
  • 1 large leek, white and green parts only, rinsed well and thinly sliced
  • 1/3 cup nutritional yeast
  • 6 tablespoons extra virgin olive oil, plus extra for preparing the pan and drizzling
Instructions
  1. Preheat the oven to 400 degrees. Very lightly grease the bottom and sides of an 8″ springform pan with a little olive oil. Line a sheet tray with foil, and set the springform pan on the sheet tray.
  2. Decoratively arrange two layers of potatoes in an overlapping circle along the bottom of the pan, making sure there are no gaps between the potatoes. Season lightly with salt and pepper, followed by 1/4 of each of the following ingredients: garlic, rosemary, leeks, nutritional yeast and olive oil. Repeat with the remaining ingredients, ending with a fifth and final layer of potatoes. Sprinkle extra fresh rosemary on top, if desired, followed by a light drizzle of olive oil.
  3. Bake for 60-70 minutes, or until browned on top and along the edges, and a knife easily inserts into the middle. If the potatoes brown too quickly, cover with foil. Remove from the oven, and cool to the touch before removing the springform pan’s ring and slicing.
  4. If the top of the potatoes need a little extra color, slide the pan under a broiler and heat until the edges brown and crisp. Watch the tart carefully as it will brown quickly under the broiler.
Notes
Reprinted courtesy of The Little Vegan Cookbook, Fair Winds Press/Quarto Publishing Group.

 

Disclaimer: Quarto Publishing Group provided a copy of its cookbook for review without monetary compensation. All opinions are my own.

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