I often shy away from savoury pastry recipes. I think it’s my aversion to savoury pies. However, more fool me, because I had forgotten how great the pairing of succulent veg and flaky pastry can be!
This is one of those recipes that I promise tastes miles better than it looks. But you’ll just have to take my word on that.
Cabbage, Leek and Potato Tart
Ingredients:
4 medium sized potatoes
1 cup of cabbage thinly sliced
3 medium leeks, thinly sliced
3 cloves of garlic, diced
1 cup of cashews
1/2 teaspoon of nutmeg
1 1/2 teaspoons of cornflour
1 ready made sheet of puff pastry
Salt and pepper
Olive oil
Instructions:
Boil your potatoes until just tender and then peel and slice.
Preheat your oven to 200 C. In a large pan, heat some olive oil and then gently sauté the leeks, cabbage and garlic for around 8 minutes. You want them to be soft but not completely cooked yet. Add a dash of salt and pepper. Then set the pan aside.
In a blender, blend together the cashews, cornflour and nutmeg. Blend until the cashews have crumbled. Add a dash of salt and pepper plus 3/4 a cup of water. Blend until everything is a very fine paste.
Assemble your tart by placing the puff pastry in a tart pan and pushing it thoroughly into all of the groves. Then prick the bottom with a fork so that the pastry doesn’t puff up too much whilst baking.
Layer the potatoes on the bottom. Then cover it with the leek mixture. Next, pour your cashew sauce over top.
Then pinch off any remaining pastry from around the sides.
Bake for 30-35 minutes or until the pastry is golden and the cashew sauce has set. Let stand for 10 minutes before eating.
How do you feel about savoury tarts?
If you enjoyed this post, you might also like:
Lemon, Leek and Cannellini Bean Pasta
Vegetarian Mushroom Shepherd’s Pie
Wholewheat Spiced Cauliflower and Potato Pie
Potato, Pea and Mango Chutney Bedfordshire Clanger
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