Vegetarian Tarts – Two Ways

Jenny Smith
Prep: 1h
Cook: 30min
Total: 1h30min
Yield: 6 small tarts
Dish: Entrée & Finger Food
Cuisine: Entrée & Finger Food
Ingredients
Dough
- 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
- 1 x 300g pack of spinach or, baby silverbeet
- 1 tbsp of lite cream cheese
- 1 egg
- Blue cheese to top
- 1 leek
- 1 tbsp of butter
- 1 tsp of garlic
- 1 tbsp of sour cream
- 1 egg
- Feta to top
Method
Dough
- 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)
- 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
- Add filling, top with cheese, bake for a further 15 minutes until filling has set
- Steam spinach for 10 mins then blend
- Mix through cream cheese and egg
- Slice leek and pan fry in butter and garlic for 5 minutes until soft
- Mix through sour cream and egg

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