Potato Roses Tart
Gorgeous potato roses baked in a savory coconut milk custard with onions and peppers will make a holiday, or any day, a little extra special!
See Tina's full post here, including more photos!
For the potato roses
- 4-5 medium-sized Idaho® Russet potatoes
- ¼ - ⅓ cup vegetable oil (or more for greasing)
- Salt and pepper, to taste
For the pastry
- 1½ cups all-purpose flour
- ½ teaspoon salt
- 1 stick plant-based butter, chopped into small pieces (I used Country Crock Plant butter)
- 4 tablespoons ice-cold water (I put a few ice cubes in ice water to make them extra cold)
For the filling
- 1 teaspoon vegetable oil
- ⅓ cup (55 grams) bell pepper, diced
- ½ cup (55 grams) red onion, diced
- 200 millimeter full-fat canned coconut milk
- 2 tablespoons chickpea flour
- 1 teaspoon cornstarch
- 1 teaspoon garlic powder
- ¼ teaspoon paprika
- pinch of ground turmeric
- pinch of dried Italian seasoning
- ½ teaspoon salt
- ¼ teaspoon red pepper flakes
Make the potato roses
- Peel and wash the potatoes. Keep them immersed in water to prevent discoloration.
- Grease a 12-cup muffin tin with vegetable oil. Set aside.
- Using a mandoline slicer on the #1 setting, slice the potatoes in thin strips (lengthwise).
- Place about 10 slices overlapping over one another on a clean work surface, start at one end and begin rolling. Set aside.
- Place another 10 overlapping slices on a work surface, take the first roll of potatoes, place it on one end and continue loosely rolling. Repeat until you have a potato rose about 2˝ wide.
- Place in a muffin tin and drizzle generously with vegetable oil, making sure to brush the tips. Season with salt and pepper.
- Continue making roses until you have made about 10-12 roses.
- When you start working on the last rose, preheat the oven to 425°F/220°C. Position baking rack to the middle position.
- Once you’re done shaping the roses, bake in the preheated oven at 425°F/220°C for 30-35 minutes.
- Remove each rose from the muffin tin, drain on a wire rack to let extra liquid/oil drip. Set aside.
Make the pie crust
- While the potato roses are baking, make the pastry dough.
- In a medium mixing bowl, combine the flour, salt and butter. Using a fork or a pastry cutter, shred the butter into the flour, making sure not to overwork it.
- Add the ice-cold water and press into a dough without kneading. Add only enough water to get a crumbly dough that holds its shape when pressed into a ball.
- Refrigerate for 10-15 minutes.
- Between two sheets of wax/parchment paper, roll the chilled dough into a disc about 12” wide.
- Transfer to a 9” pie tin, trim off excess. Refrigerate for 10-15 minutes to chill.
- Preheat oven to 425°F/220°C.
- Line the top of the chilled pastry with parchment paper/foil. Place pie weights or dried lentils on top. Bake in the preheated oven at 425°F/220°C for 15 minutes.
- Remove the pie weights/parchment paper and continue baking for another 7 minutes.
- Remove from the oven and let cool.
Make the filling
- Heat 1 teaspoon oil in a small skillet.
- Sauté the diced peppers and onion until slightly soft. Set aside.
- In a bowl, combine the remaining ingredients – from coconut milk through red pepper flakes. Set aside.
- Preheat oven to 400°F/200°C.
- Spread the roasted onion and peppers on the blind-baked pie crust.
- Arrange the potato roses on top, trimming the bases if needed to make them fit into the pie crust without being too tall.
- Pour the filling into the pie crust, making sure to get in between the roses.
- Bake in the preheated oven at 400°F/200°C in the middle rack for 30 minutes.
- Cover with foil and continue baking for another 10-15 minutes or until the filling is set.
- Remove from oven, let sit for 5-7 minutes and serve warm.
- Don’t waste the potato rose base trimmings! Lay them on a baking tray, sprinkle with salt and pepper and bake in a 425°F/220°C for 20 minutes. Serve with a dip of your choice as a delicious snack.
- While rolling the potato roses, I like to save the ends (smaller pieces) to make smaller roses. Varying sizes make for an interesting tart.
- I used Idaho® Russet potatoes here because they really hold their shape while baking. But use whatever medium-sized Idaho® potatoes you have.