With winter well and truly here, there is nothing more delicious and savoury satisfying then baked potato with crispy golden flakes of pastry. This Miso potato bake tart will satisfy your savoury and winter comfort food cravings with a nice helping of umami.
Makes 4 large tarts
4 sheets of puff pastry*
Half a head of cauliflower florets, roughly chopped.
1 stock cube*
3⁄4 cup coconut milk
1⁄4 cup water
1 Leek, roughly chopped
3 Tbs cashewss (14 cashews), soaked
2 cloves garlic
1.5 Tbs Meru Miso’s Fresh Mild Yellow Chickpea Miso
1 Tbs nutritional yeast
4 potatoes (dutch cream is our favourite), peeled and thinly sliced
4 sprigs of rosemary
Salt and Pepper
- In a saucepan, heat the olive oil over medium heat and sauté the leeks, garlic and a big pinch of salt for a few minutes.
- Toss in the cauliflower and mix around for another minute or so.
- Add in the milk, water and stock cube and bring to the boil. Once boiling, reduce the heat and simmer for around 20-30 minutes, until the cauliflower is tender and almost all of the water is absorbed.
- Add in the miso, nutritional yeast and cashews and stir to combine. Remove the saucepan from heat and let the cauliflower cool before transferring it to the blender.
- Once cooled, blend the cauliflower until it is silky smooth and creamy. Transfer to a jar and set aside.
Assembly of tarts
- Preheat oven to 180 °C. Place thinly sliced potatoes into a bowl with olive oil and a pinch of salt and toss to coat.
- Place the puff pastry on an oven tray lined with baking paper. Gently score a border inside each sheet of pastry (around 1 inch from the edge) with a knife and then prick the centre with a fork.
- Top the middle of the pastry with the miso cream and some sprigs of rosemary. Next, add a layer of potatoes and cook for around 25 minutes.
- Add some more sprigs of rosemary, cracked pepper and cheese (if using) and cook for another 3-5 minutes. When done, everything should be golden.
Notes: *To make this wonderful tart vegan, make sure you find a vegan puff pastry (Borg’s is good one), vegan stock cube (we used a massel ‘chicken’ stock cube) and your
favourite vegan cheese (but its good enough without cheese altogether as well!).