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Creamy Potato Red Pepper Spinach Tart

This vegan, soy-free tart is quiche-like and very rich and perfect for a Spring luncheon or Summer evening meal. It can be varied with different vegetables to make it your own in every season. How about butternut squash and leeks for Autumn or tomatoes and peas for a change?  While the ingredient list looks long, the recipe isn’t complicated. It’s just a matter of layering everything together.

It’s kid-friendly but also pairs well with a crisp white wine and of course, a big crunchy salad. This serves 6-8 depending upon portion size. While it is delicious as is, another serving option is to drizzle with a basil pesto or light tomato-based sauce.

INGREDIENTS:

Pie Crust, partially based 15 minutes. Use this recipe or your own.

1 Cup Vegan Nut Cheeze. Use this recipe or substitute any vegan cream cheese.

1-2 Tablespoon mixed chopped herbs (parsley, thyme, basil, etc)

1/4 Teaspoon Ground Black Pepper

2 Cloves Garlic Crushed

1/4 Teaspoon Salt (or to taste)

3 Medium Yellow Potatoes, diced

1/2 Red Bell Pepper, diced

Small Onion or Leek, sliced thin

1 Cup Frozen Chopped Spinach

1 Tablespoon Olive Oil

1/2 Cup Vegan Mayo

1 Tablespoon Dijon-style Mustard

1 Teaspoon Thyme

1/2 Teaspoon Paprika

HOW TO MAKE IT:

Step One: Prepare herb cheeze but mixing vegan cream cheese (either homemade or store-bought) with chopped mixed herbs, pepper, garlic and salt.

Step Two: Heat oven to 375. Mix peppers, potatoes, onions (or leeks) with the oil. Spread on a baking sheet and sprinle with salt and pepper to taste. Bake about 20 minutes until tender. You can line the pan with parchment paper for easier clean-up.

Step Three: Put cooked potato mixture and mayo, mustard and thyme in food processor and pulse a few times. You want it chunky and just mixed. Do not over-process.

Step Four: Mix spinach into potato mixture. If using fresh spinach, quickly sautee and then chop. Chopped frozen spinach can be used right out of the bag.

Step Five: Spread 1/2 of the herb cheeze on the partially baked pie crust. Top with the potato vegetable mixture then top with the remaining cheeze.

Step Six: Sprinkle paprika on top and garnish with red pepper or tomato slices (optional).

Step Seven: Bake at 350 30-35 minutes until crust is golden.

Serve hot or at room temperature.

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