This Christmas, switch up your main course with this delicious smashed potato tart with a creamy mushroom filling. The crispy potato base perfectly complements the rich and flavourful mushroom filling. It's a dish that's sure to impress your guests!
If you need some Christmas inspiration, check out my blog post!
Vegan, gluten free, soy free, nut free | Serves 4 | MAIN
Ingredients:
- 800g potatoes
- 5 tablespoons olive oil
- Salt and pepper
- 1/2 teaspoon of each dried oregano, garlic granules and chilli flakes
- 750g mushrooms
- 1 garlic clove
- A handful of fresh spinach
- 2 tablespoons of plant-based butter
- 1 rosemary stick
- 30ml white wine (I used Playia white dry)
- 1 teaspoon Dijon mustard
- 1 tablespoon flour
- 500ml (soy) milk
- 2 tablespoons nutritional yeast
- 30g plant-based shredded cheese
Steps:
1.Add the washed potatoes in a baking tray, along with a tablespoon of olive oil, salt, pepper and a pinch of oregano and garlic.
2.Bake in a preheated oven at 180°C for 30 minutes.
3.While the potatoes are in the oven, cut the mushrooms in slices, grate or thinly slice the garlic clove and roughly chop the spinach.
4.In a pan, add 2 tablespoons of olive oil and mushrooms with a pinch of salt and cook them for 10 minutes approximately or until they lose all their moisture, stirring occasionally.
5.Add half of the butter, the rosemary stick, and the garlic clove and season with the herbs.
6.Cook for 2-3 minutes before you add the wine and mustard.
7.Cook the wine for a minute or two, until it evaporates, then add the chopped spinach and stir it through for 2 minutes.
8.Add the mushroom mixture aside and keep the pan, as we will use it for the bechamel.
9.By now the potatoes must be ready, remove them from the oven, use a tart mould (or any other baking dish you have), add some parchment paper on and drizzle a tablespoon of olive oil.
10.Place the potatoes in the baking dish and while they are hot, smash them down with the back of a clean grass. The smashed potatoes must cover the base of our baking dish, as this will be the base of our tart.
11.Drizzle the remaining olive oil on top of the smashed potatoes, and place back in the oven for 10-15 minutes.
12.In the meantime, prepare the bechamel. In the pan, add the rest of the butter, and once it has melted add the flour.
13.While the flour into the melted butter, and then start add the milk in batches while whisking.
14.Once you finish adding all the milk, the sauce must be a bit thick and creamy. Add the nutritional yeast and plant-based cheese of choice.
15.Add the mushroom mixture in the bechamel, stir to combine and then add this mixture on top of your potato base.
16.Add some extra cheese on top and bake for another 10 minutes.
Serve with a salad and enjoy!
Notes:
*You can prepare all the steps up to 2 days in advance, keep it in the fridge and bake when needed, just bake for 10 more minutes.
*Use gluten free flour for the gluten free version.
*Make sure that the cheese you use is nut free, if you have a nut allergy.