Vegetarian Tarts – Two Ways

Jenny Smith
Jenny Smith

Prep: 1h

Cook: 30min

Total: 1h30min

Yield: 6 small tarts

Dish: Entrée & Finger Food

Cuisine: Entrée & Finger Food


  • 1 cup of cold blended mashed potato (use leftovers from the night before)
  • 1 cup of flour
  • 1 tsp of baking powder
  • 2 tbsp of olive oil
  • 1 tsp of olive oil
  • 1 tsp lemon concentrate (or juice from half a lemon)
  • Salt
Filling option 1: Spinach and Blue cheese
  • 1 x 300g pack of spinach or, baby silverbeet
  • 1 tbsp of lite cream cheese
  • 1 egg
  • Blue cheese to top
Filling option 2: Leek and feta
  • 1 leek
  • 1 tbsp of butter
  • 1 tsp of garlic
  • 1 tbsp of sour cream
  • 1 egg
  • Feta to top


  1. Prepare dough by mixing together all ingredients into a sticky yet firm dough. Add more flour or oil depending on moisture in the potatoes. Refrigerate for 1 hour in cling film(this step makes the dough easier to handle, but if you are short of time, dust over a little more flour and continue)
  2. Roll out into pie dishes and blind bake at 180C for 10 mins, then continue without rice or baking balls for 2 mins to brown off. Meanwhile prepare filling
  3. Add filling, top with cheese, bake for a further 15 minutes until filling has set
Filling option 1: Spinach and Blue cheese
  1. Steam spinach for 10 mins then blend
  2. Mix through cream cheese and egg
Filling option 2: Leek and feta
  1. Slice leek and pan fry in butter and garlic for 5 minutes until soft
  2. Mix through sour cream and egg

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Keywords: Vegetarian Tarts – Two Ways, Vegetarian, Tarts, Two Ways