Potato and Mint Tart

Preparation info

    • Difficulty


    • Ready in

      20 min

Appears in

The New Vegetarian

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.


  • 1 wholewheat pastry case, baked blind
  • 450 g/1 lb potatoes
  • 1 large kohlrabi
  • 75 g/3 oz /scant ½ cup tofu
  • 150 ml/5 fl oz/ cup single/light cream
  • 150 ml/5 fl oz/ cup plain yoghurt or Smetana/low-fat
  • sour cream seasoning to taste
  • a generous handful of mint


Peel and boil the potatoes for 15 minutes. Drain well and slice into 2-mm/-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. Pre-heat the oven to 200°C/400°F/Gas mark 6. Lay the potato in the pastry case and smooth the kohlrabi mixture between the potato pieces until the tart is full. Bake for 20 minutes, or until the top is just crisp and brown.