Crispy smashed potato tart with vegan quark filling
Boiled potatoes with herbed quark are an absolute classic of down-to-earth cuisine. When hunger strikes and a simple meal is desired, many people reach for this tried-and-tested duo. We're now taking this nostalgic combination to a new level and transforming it into a sophisticated oven dish.
- 1¼ kg firm-cooking potatoes
- Salt
- 3 onions
- 1 clove of garlic
- 400 g vegan Quark
- 300 g vegan Cream whipped cream
- 3 tablespoons cornstarch
- 2 tbsp Soy Flour 🛒
- Pfeffer
- olive oil
- 150g smoked tofu
- 150g vegan shredded cheese
- 10 g chives
- Place the potatoes in a large pot, cover them with cold water, and season the water generously with salt. Bring the potatoes to a boil and let them cook over medium heat for about 20 minutes, or until you can easily pierce them with a knife.
- Meanwhile, peel the onions and garlic. Halve the onions and slice them into thin rings. Mince the garlic as finely as possible.
- Mix the vegan quark with the crème fraîche, cornstarch, and soy flour. Mix in the onions and garlic, and season the filling with salt and pepper.
- Preheat the oven to 200°C (390°F) using the convection setting. Drain the potatoes and let them steam briefly. Grease a tart tin with a little olive oil. Spread the potatoes in the tin and mash them with a small saucepan or measuring cup until you have an even base with a raised edge.
- Bake the potato base for 10 minutes. Meanwhile, cut the smoked tofu into small cubes. Mix the vegan shredded cheese with a drizzle of olive oil so it melts beautifully in the oven.
- Carefully remove the tart from the oven and spread the onion and quark cream over the potato base. Sprinkle the smoked tofu cubes first, then the vegan cheese on top.
- Bake the tart for another 20 minutes at 200°C (390°F) using convection until the surface is golden brown. Let it cool for a few minutes and then sprinkle with freshly chopped chives before serving.
Recipe for a vegan smashed potato tart with quark filling
Instead of simply serving the potatoes as a side dish, we'll use them to create a rustic crust. First, boil the potatoes until tender, then spread them in a tart pan. Flattening them significantly increases the surface area of the potatoes. The edges will bake up beautifully crispy, forming a stable frame for the moist filling.
The heart of this vegan smashed potato tart is a rich cream made from vegan quark and plant-based crème fraîche. Finely diced onions cook directly into the mixture, imparting a mild and slightly sweet flavor during baking. Diced smoked tofu adds savory depth. A little vegan shredded cheese completes the dish, melting into a golden-brown topping.
When you take the tart out of the oven, you'll be greeted by an exciting interplay of textures. The crispy potato crust meets the soft center and the melted cheese topping. This vegan smashed potato tart is perfect as a warming main course on chilly days. It's equally at home on a lavish brunch buffet or as a simple dinner for guests.
Tarts are a wonderfully versatile dish. Why not try the savory potato tarte tatin with pumpkin and apple, the polenta tart with vegetables, and the zucchini tarte tatin with Parmesan and puff pastry?
