Caramelized Onion, Leek & Herb Potato Tart with Roasted Garlic
A savory vegan tart with a smashed potato crust filled with slow-caramelized onions, leeks, and fresh herbs. Rustic, comforting, and perfect for brunch or dinner.
Ingredients
- For the potato crust: 1 lb mini red and gold potatoes
- 4-6 garlic cloves, peeled
- 1-2 tbsp olive oil
- Salt and pepper, to taste
- For the filling: 2 large leeks, white and light green parts only, sliced and rinsed
- 2 tbsp olive oil
- 2-3 large onions, thinly sliced
- 2 garlic cloves, minced
- 1/2 tsp fresh thyme leaves (or 1/4 tsp dried)
- 1/4 tsp nutmeg
- 1/4 tsp smoked paprika
- 1/3 cup unsweetened dairy-free yogurt or silken tofu
- Salt and pepper, to taste
- Fresh parsley or chives, for garnish
Instructions
- 1Make the potato crust
Preheat the oven to 400F (200C). Parboil potatoes and garlic in salted water for 10-12 minutes until just tender. Drain and cool slightly. Grease a 9-10 inch tart pan.
- 2Press and bake the crust
Smash the potatoes and garlic lightly with a fork or the bottom of a cup and press them into the pan, forming a crust on the bottom and sides. Drizzle with olive oil and season with salt and pepper. Bake for 15 minutes until slightly golden.
- 3Caramelize the onions and leeks
Heat 2 tbsp olive oil in a skillet over medium heat. Cook onions with a pinch of salt for 15-20 minutes, stirring occasionally, until caramelized. Add leeks and minced garlic; cook 5-7 minutes until softened.
- 4Make the filling
Stir in thyme, nutmeg, smoked paprika, salt, and pepper. Remove from heat and fold in dairy-free yogurt or silken tofu until creamy. Adjust seasoning.
- 5Assemble and bake
Spoon the onion-leek mixture into the potato crust. Bake at 375F (190C) for 15-20 minutes, until the filling is set and potato edges are lightly crisp. Let cool 5-10 minutes, then garnish with fresh parsley or chives.
