Vegan Smashed Potato Tarte
This Vegan Smashed Potato Tarte is a cozy, hearty dish that brings comfort and joy to every meal. I love how the crispy crust pairs with the creamy, flavorful potato filling – it’s pure happiness on a plate!
I remember the first time I made this Smashed Potato Tarte; it was a chilly evening, and I wanted something warm and nourishing to curl up with.
The combination of fluffy potatoes and a flaky crust just felt like a hug in food form.
Plus, it’s such a fun way to use up leftover mashed potatoes if you happen to have any!
I hope you enjoy making it as much as I do.
What Makes This Recipe Special
- ✓Made with simple, plant-based ingredients that are easy to find
- ✓No animal products - completely vegan and cruelty-free
- ✓Perfect for beginners and experienced cooks alike
- ✓Delicious results that everyone will love, vegan or not
Ingredients & Substitutions
For the crust, I sometimes use whole wheat flour for a nuttier flavor. If you're gluten-free, a gluten-free flour blend works well too! Nutritional yeast gives that cheesy taste, but feel free to omit it if you want a more straightforward potato flavor.
Tips & Notes
- •I like to let my tart cool a bit so it holds together better when slicing.
- •Try adding some sautéed spinach or kale to the potato filling for extra greens!
Recipe Variations
- •Sometimes I’ll add caramelized onions to the potato mixture for a sweet touch.
- •You can also top it with some vegan sour cream or a drizzle of balsamic glaze before serving.
Storage & Freezing
Store leftovers in an airtight container in the fridge for up to 3 days. You can reheat it in the oven to keep the crust crispy!
Frequently Asked Questions
Can I use leftover mashed potatoes?
Absolutely! Just mix in the plant-based oat milk and seasonings to make it creamy again.
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This Vegan Smashed Potato Tarte is a cozy, hearty dish that brings comfort and joy to every meal. I love how the crispy crust pairs with the creamy, flavorful potato filling – it’s pure happiness on a plate!
Ingredients
Instructions
- 1
First, let’s make the crust. In a large bowl, combine the flour and salt. Add the cold vegan vegan butter cubes and use your fingers or a pastry cutter to mix until the mixture resembles coarse crumbs.
- 2
Gradually add cold water, one tablespoon at a time, mixing until the dough comes together. Don’t overwork it! Shape it into a disk, wrap in plastic wrap, and refrigerate for at least 30 minutes.
- 3
While the dough chills, boil the chopped potatoes in salted water until tender, about 15-20 minutes. Drain and return to the pot.
- 4
Mash the potatoes with a potato masher or fork. Stir in the plant-based oat milk, nutritional yeast, garlic powder, onion powder, salt, and pepper until smooth and creamy.
- 5
Preheat your oven to 375°F (190°C). Roll out the chilled dough on a lightly floured surface to fit a tart pan (about 12 inches). Place it into the pan, trimming the edges.
- 6
Spread the potato mixture evenly over the crust, smoothing the top with a spatula.
- 7
Bake for 25-30 minutes, or until the crust is golden brown. Let it cool for a few minutes before slicing.
- 8
Garnish with fresh chives and serve warm. Enjoy!
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