Vegan tartlets with potatoes, sweet peppers, and olives
Votes: 1
Time: 25 min.
Complexity: easily
Servings: 8
Complexity: easily
Servings: 8
Nutritional value per serving:
Calories 170, total fat 11 G., saturated fats 1 G., proteins 4 G., carbohydrates 15 G., fiber 1 G., cholesterol - mg, sodium 470 mg, sugar 1 G.
Calories 170, total fat 11 G., saturated fats 1 G., proteins 4 G., carbohydrates 15 G., fiber 1 G., cholesterol - mg, sodium 470 mg, sugar 1 G.
These crispy potato tartlets are a surefire treat for any party or celebration: they're easy to eat on the go, delicious, and, most importantly, will please both vegans and meat lovers. Mash boiled potatoes with extra-virgin olive oil and nutritional yeast for a smooth, creamy, cheesy purée. A touch of smoked paprika adds a hint of bacon, while preserved bell peppers and black olives add depth. The filling can be made ahead and refrigerated, then assembled and baked just before serving.
The recipes use measuring containers with the following volumes:
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.
Ingredients for the recipe:
- 1 medium potato, peeled and cut into 0.5 cm cubes.
- 4 tablespoons extra-virgin olive oil
- 2 tbsp nutritional yeast
- 1 medium shallot, finely chopped
- 2 tablespoons red wine vinegar
- 1 teaspoon tomato paste
- 0.5 tsp sweet smoked paprika
- A pinch of cayenne pepper
- 0.5 cups loosely packed fresh parsley leaves, chopped
- 2 large canned piquillo peppers, finely chopped
- 12 Kalamata olives, finely chopped
- 30 mini phyllo tartlets
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Cooking the dish according to the recipe:
- Place the potatoes in a small saucepan and add just enough water to cover. Bring to a boil and simmer until the potatoes are tender, about 10 minutes. Drain the potatoes in a colander and shake well. Return the potatoes to the saucepan and add 2 tablespoons of olive oil, nutritional yeast, and 1/2 teaspoon of salt. Mash with a fork until smooth (a few lumps are okay). Set aside.
- In a small skillet over medium-high heat, heat the remaining 2 tablespoons olive oil, add the shallots and a pinch of salt, and cook, stirring frequently, until softened and beginning to darken, about 3 minutes. Add the vinegar, tomato paste, paprika, and cayenne pepper and cook, stirring constantly, until the spices are toasted and the oil turns brick-red, about 1 minute. Remove from heat and stir every last bit into the mashed potatoes. Add half the parsley and peppercorns, the olives, and 3/4 teaspoon of salt and toss to combine. The filling can be made a day ahead and refrigerated.
- Preheat oven to 220°C (425°F). Arrange the phyllo tartlets on a baking sheet and fill each with 1 heaping teaspoon of the potato mixture. Bake until heated through, 4-5 minutes. Garnish with the remaining parsley and piquillo pepper.
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