{"id":7856,"date":"2018-09-13T14:55:29","date_gmt":"2018-09-13T14:55:29","guid":{"rendered":"https:\/\/cookwithgusto.com\/?p=7856"},"modified":"2018-09-20T17:06:38","modified_gmt":"2018-09-20T17:06:38","slug":"sliced-potato-leak-dried-tomatoes-tart","status":"publish","type":"post","link":"https:\/\/cookwithgusto.com\/?p=7856","title":{"rendered":"Sliced potato, leek, and dried tomatoes tart – vegan recipe"},"content":{"rendered":"

Sliced potato, leek, and dried tomatoes tart<\/p>\n

The combination of leeks, potatoes, and dried tomatoes is magical \u2013 it always produces love at first bite.<\/p>\n

Here a classic recipe has been changed slightly, replacing the butter with extra virgin olive oil<\/a>. \u00a0The oil is also used for the sauce made with rice milk.<\/p>\n

Oil makes the dough slightly crispy and the addition of sundried tomatoes<\/a> create an intense flavour that becomes almost caramelized after cooking.<\/p>\n

The olive oil makes the dish more digestible and suitable for people who are vegan or lactose intolerant.<\/p>\n

The potatoes are simply boiled \u2013 while oil is used both in the salted crust with dried tomatoes and in the rice milk sauce.<\/p>\n

The result is a delicious savoury\u00a0tart, to prepare when you want to cuddle yourself or your beloved ones.<\/p>\n

This is a vegan – lactose free recipe.<\/p>\n

Sliced potato, leak, and dried tomatoes tart<\/h3>\n

For a 6-portion pie<\/p>\n

For the stuffing<\/h3>\n

Potatoes 500 g<\/p>\n

medium-sized leeks, clean 2<\/p>\n

sea salt and pepper<\/p>\n

For the sauce<\/h3>\n

rice milk (at room temperature) 500 g<\/p>\n

pinch of freshly grated nutmeg<\/p>\n

extra virgin olive oil <\/a>40 g<\/p>\n

wheat flour 40 g<\/p>\n

salt<\/p>\n

pepper (optional)<\/p>\n

For the crust<\/h3>\n

bread flour 450 g<\/p>\n

extra virgin olive oil<\/a> 100 ml<\/p>\n

pinch of salt 1<\/p>\n

ice water 80 ml<\/p>\n

sun-dried tomatoes in oil<\/a> 10<\/p>\n

\"<\/a><\/p>\n

Equipment<\/h3>\n

1 tart pan, parchment paper, rolling pin, whisk, cling film, 2 medium sauce pans, cutting board, 1 large bowl. Optional: mixer.<\/p>\n

Preparation<\/h3>\n

First prepare the pastry<\/h3>\n

Put all the dry ingredients in a bowl and mix. If you use a mixer (perfect for this recipe), use the \u201cpulse\u201d command to mix the flour with the other ingredients.<\/p>\n

If you mix by hands, form a hole in the center then add water and about 1\/4 of the oil.\u00a0 Then continue by adding the oil little by little and mix from the outside inwards with a spoon by incorporating the flour a little at a time into the liquid.<\/p>\n

\"taste_with_gusto_leak_potato_driedtomatoes_tart_savoury_vegan_tart_dough\"<\/a><\/p>\n

Chop sun-dried tomatoes.\u00a0 When the dough begins to hold together add the tomatoes and knead the dough gently just until the tomato pieces are well distributed.<\/p>\n

Transfer to a floured surface and form a ball.<\/p>\n

Wrap in plastic film and set aside to rest for about 30 minutes.<\/p>\n

\"taste_with_gusto_leak_potato_driedtomatoes_tart_dough_vegan_crust_oliveoil\"<\/a><\/p>\n

Proceed with the filling<\/h3>\n

Peel and cut potatoes into thin slices (about 2 mm thick)<\/p>\n

\"taste_with_gusto_leak_potato_driedtomatoes_tart_sliced_potatoes300\"<\/a><\/p>\n

and put into a pot full of boiling water. Cook 3 minutes, reserve a half-cup of the cooking water (to be used, if needed, when cooking the leaks), then drain well and leave to cool.<\/p>\n

\"taste_with_gusto_leak_potato_driedtomatoes_tart_slicedandboiled_potatoes\"<\/a><\/p>\n

Chop leeks.<\/p>\n

\"taste_with_gusto_leak_potato_driedtomatoes_tart_sliced_leak\"<\/a><\/p>\n

Put olive oil into a non-stick pan and add the leeks, then cook over medium heat for 5-6 minutes, stirring often, until they are soft but not coloured. \u00a0If needed you can add some of the water used to cook the potatoes.<\/p>\n

\"taste_with_gusto_leak_potato_driedtomatoes_tart_cooked_leak\"<\/a><\/p>\n

Preparing the sauce<\/h3>\n

Pour olive oil in a sauce pan over low heat. Add flour and whisk until thickened and bubbling, but not browned (approx. 2 minutes).<\/p>\n

\"taste_with_gusto_leak_potato_driedtomatoes_tart_flour_oil\"<\/a><\/p>\n

\"taste_with_gusto_leak_potato_driedtomatoes_tart_whisk_flour_oil\"<\/a><\/p>\n

Pour room-temperature rice milk into the pan and continue to whisk. Raise to medium heat and cook until sauce is thickened (approx. 3 minutes).<\/p>\n

\"taste_with_gusto_leak_potato_driedtomatoes_tart_ricemilk_sauce300\"<\/a><\/p>\n

Add salt, pepper and nutmeg to the pan and stir to combine.<\/p>\n

\"taste_with_gusto_leak_potato_driedtomatoes_tart_rice_milk_sauce_nutmeg\"<\/a><\/p>\n

To assemble<\/h3>\n

Take the dough, remove cling film<\/p>\n

\"taste_with_gusto_leak_potato_driedtomatoes_tart_dough_vegan_crust_olive_oil\"<\/a><\/p>\n

place on parchment paper and roll out the dough to a thickness of about 3 mm.<\/p>\n

\"taste_with_gusto_leak_potato_driedtomatoes_tart_roll_dough\"<\/a><\/p>\n

Place carefully in the pan, so that the dough is about 4 mm higher than the height of the pan. Pierce the bottom of the dough with a fork. Keep a piece of dough aside to use as a decorative pattern.<\/p>\n

\"taste_with_gusto_leak_potato_driedtomatoes_tart_pierce_dough\"<\/a><\/p>\n

Pre-heat oven to 180 \u00b0 C.<\/p>\n

Place a layer of potatoes on the crust in the bottom of the pan<\/p>\n

\"taste_with_gusto_leak_potato_driedtomatoes_tart_layer_potatoes\"<\/a><\/p>\n

then a thin layer of leeks. Continue with more layers of potatoes and leeks until you have finished them.<\/p>\n

\"taste_with_gusto_leak_potato_driedtomatoes_tart_layer_leak\"<\/a><\/p>\n

Spread the rice sauce gently over the last layer.<\/p>\n

\"taste_with_gusto_leak_potato_driedtomatoes_tart_spread_rice_milk_sauce\"<\/a><\/p>\n

Roll out the dough you have kept aside to make thin strips to add on top of the last layer. Fix them well in a checkerboard pattern, pressing with your fingers.<\/p>\n

\"taste_with_gusto_leak_potato_driedtomatoes_tart_pattern_top\"<\/a><\/p>\n

Bake in oven at 180 \u00b0 C for 45-55 minutes, until the dough is golden and the potatoes are well cooked. Test by using a toothpick: the potatoes must be soft but not mushy, and the cream must be thickened.<\/p>\n

Remove tart from the oven and let rest for 10 minutes before serving.<\/p>\n

Cut into slices and serve this crispy delight!<\/p>\n

\"taste_with_gusto_leak_potato_driedtomatoes_tart_baked_ready300\"<\/a><\/p>\n

Tips<\/h3>\n

You can use soymilk instead of rice milk. In this case, rice milk gives a more delicate flavour.<\/p>\n

You can prepare your dough in advance and store in the fridge\u00a0until cooking, especially during Summer season.<\/p>\n

Do not over knead the dough for the crust. Gently knead all the ingredients and let rest so that sundried tomatoes and oil release their flavour.<\/p>\n

For this case – crust – it is important to make sure the gluten in the flour does not develop (on the contrary over kneading blends the fat and flour into a paste that takes longer to cook through and is tough). Be careful if you use a mixer and if it is your first time trying a pie dough, knead by hand to get confident with the texture. You can use the same technique for kneading biscuit dough, and be more gentle than kneading yeast dough.<\/p>\n

\"taste_with_gusto_leak_potato_tomato_pie_slice300\"<\/a><\/p>\n","protected":false},"excerpt":{"rendered":"

Sliced potato, leek, and dried tomatoes tart The combination of leeks, potatoes, and dried tomatoes is magical \u2013 it always produces love at first bite. Here a classic recipe has been changed slightly, replacing the butter with extra virgin olive oil. \u00a0The oil is also used for the sauce made with rice milk. Oil makes […]<\/p>\n","protected":false},"author":10,"featured_media":0,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[],"tags":[],"class_list":["post-7856","post","type-post","status-publish","format-standard","hentry"],"_links":{"self":[{"href":"https:\/\/cookwithgusto.com\/index.php?rest_route=\/wp\/v2\/posts\/7856","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/cookwithgusto.com\/index.php?rest_route=\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/cookwithgusto.com\/index.php?rest_route=\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/cookwithgusto.com\/index.php?rest_route=\/wp\/v2\/users\/10"}],"replies":[{"embeddable":true,"href":"https:\/\/cookwithgusto.com\/index.php?rest_route=%2Fwp%2Fv2%2Fcomments&post=7856"}],"version-history":[{"count":20,"href":"https:\/\/cookwithgusto.com\/index.php?rest_route=\/wp\/v2\/posts\/7856\/revisions"}],"predecessor-version":[{"id":7946,"href":"https:\/\/cookwithgusto.com\/index.php?rest_route=\/wp\/v2\/posts\/7856\/revisions\/7946"}],"wp:attachment":[{"href":"https:\/\/cookwithgusto.com\/index.php?rest_route=%2Fwp%2Fv2%2Fmedia&parent=7856"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/cookwithgusto.com\/index.php?rest_route=%2Fwp%2Fv2%2Fcategories&post=7856"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/cookwithgusto.com\/index.php?rest_route=%2Fwp%2Fv2%2Ftags&post=7856"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}