Potato and Mint Tart

Name: Potato and Mint Tart
Prep time: 20 min
Total time: 20 min
Ingredients: 150 ml/5 fl oz/⅔ cup single/light cream; 150 ml/5 fl oz/⅔ cup single/light cream; 75 g/3 oz /scant ½ cup tofu; 1 large kohlrabi; 450 g/1 lb potatoes; 1 wholewheat pastry case, baked blind; a generous handful of mint; 150 ml/5 fl oz/⅔ cup plain yoghurt or Smetana/low-fat; 150 ml/5 fl oz/⅔ cup plain yoghurt or Smetana/low-fat; 150 ml/5 fl oz/⅔ cup plain yoghurt or Smetana/low-fat; sour cream seasoning to taste

Preparation info

Difficulty
Easy
Ready in
20 min

Appears in

The New Vegetarian

By Colin Spencer

Published 1986

About

Another classic marriage of flavours. The addition of raw kohlrabi gives texture to this lovely tart. It is better warm than hot, and is excellent cold.

Ingredients

1 wholewheat pastry case, baked blind
450 g/1 lb

Dinner
Pastry
Savoury
Summer
Vegetarian

Method

Peel and boil the potatoes for 15 minutes. Drain well and slice into 2-mm/⅛-inch rounds. Peel and grate the kohlrabi into a bowl and mash in the tofu. Add the cream, yoghurt seasoning and mint and mix well