Miso potato tart c/o Meru Miso
Grab a cauliflower, leek and a few potatoes and prepare to be wowed, and then totally addicted.
puff pastry – 4 sheets
half a medium cauliflower, roughly chopped
1 stock cube (optional)
3⁄4 C coconut milk, or dairy
1⁄4 C water
1 leek, roughly chopped
3 Tbs cashews (14 cashews), soaked
2 garlic cloves
1.5 Tbs Meru Miso’s Yellow Chickpea Miso
1 Tbs nutritional yeast
4 potatoes, thinly sliced
handful of fresh rosemary
salt and freshly ground pepper
Seriously, this miso potato tart is too yummy. The miso – cauliflower – leek paste is out of this world and I am now addicted to it spread on crunchy toast and in any meal I can add it to. Thanks to Meru Miso for making such wonderful goodies for us to enjoy, and for sharing this winner as well.
*I made this without the nutritional yeast, cashews, stock cube OR extra cheese on top and it was still amazing.
Miso potato tart
- Preheat the oven to 180ºC.
Gently heat a good dash of olive oil in a saucepan, and soften the leeks and garlic in it with a pinch of salt. Add the chopped cauliflower and mix that around a bit.
- Then add the milk, water and stock cube (if using) and bring to the boil. Reduce and let simmer for 20-30 minutes, until the cauliflower is tender and the water almost absorbed.
- Take off the heat and stir in the miso, nutritional yeast and cashews. Leave to cool.
- Once cool, whiz with a blender until creamy.
- Wash the potatoes and slice them as thin as you can. Pop them in a bowl with olive oil and a pinch of salt, mixing to coat the potatoes well.
- Place the puff pastry on an oven tray lined with baking paper or silicone sheets. No matter what shape you make these, gently score a border inside each sheet of pastry with a knife (score around 1 inch from the edge) and then prick the centre with a fork.
- Spread the miso cream across the centre of the pastry and add some sprigs of rosemary. Top the cream with a layer of potatoes and bake for about 25 minutes.
- Grab the tart(s) out of the oven, adding more rosemary, cracked pepper and cheese (if using). Then bake for another 5 minutes or until everything is looking golden and ready to eat.
Hints and Tips
Make this a vegan tart by ensuring the puff pastry, stock cubes and any extra cheese used are vegan friendly.