Blue Potato Tart

Something Blue: Cheesy Potato Tart with Hazelnut Crust

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Yesterdays Vegan MoFo  prompt was “Reach out! Make a new vegan friend and tell us about it”. At first I wanted to skip it because I didn’t really feel connected to the theme. Of course I have a few vegan friends and continue to make more over the time, not only in real life but especially in social web, but it just didn’t speak to me. But as you may already saw on my Instagram I spontaneously decided to post something anyways even though it didn’t really meet the terms. First of all I didn’t make one friend but thousands and next they’re not exclusively vegan. Me and my friends from the VoKü Munich have been cooking for refugees arriving in our hometown for over a week now. VoKü is short for Volxküche which can be translated into something like ‘peoples kitchen’. It’s organized entirely voluntary and all meals are vegan (except for some food donations, but they are served seperately) so every person, no matter what religion or intolerances, can eat it without worrying.

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The VoKü decided to take action after refugees arrived at first admittance centers in Munich and weren’t served any hot meals even though the temperature dropped noticeably. They had to fight for the right to serve the food to the people in need, didn’t give up, recruited volunteers every day, talked to the city and people in charge and won the hearts of thousands. They are working every day, sometimes up to 24 hours in a row and grew from being someone who just wants to help, into leaders, cooks and managers. It’s great to see how many people want to help and show up every day to volunteer, but instead of putting all this weight on their shoulders what we really need is a change in the policy in asylum, the politics itself and the economy and their profit in the current situation. Let’s try to reach out, change peoples minds and constantly work on politicians to finally take real action!

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But let’s talk about todays prompt for a bit. The theme is “something blue” and I decided it was time for my first tart on the blog, since this is even part of the name. I’m a big fan of tartes. They are versatile, easy to make,  look impressive and can either be served sweet or savoury. Actually you can pretty much put any ingredient in or on a tart and it will most likely turn out great. As soon as you get the hang of it you can have sooo much fun playing with different flavours and textures, you wouldn’t even believe it. So this blue potato tart is the first of probably many, featuring a crispy, nutty crust, a lovely flavourful cheese filling and the prettiest blue potatoes on top. Funny note: the type of potato is called blue swede and swede is my boyfriends nickname (maybe it’s only funny for people who know him). So of course I served the potato tart to him. I went over to his office at Milchglas Media  and joined him for his lunch break.

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Cheesy Potato Tart

Serves: for a 20 cm tart pan
Prep time
45 mins (cashews must be soaked overnight)
Cook time
45 mins
Total time
90 mins

For the crust:
75 g all purpose flour
75 g wholeweat flour
20 g hazelnuts, grounded
1/4 teaspoon sea salt
80 g vegan butter

For the cashew cheese:
100 g cashews
1 clove of garlic
2 tablespoon nutritional yeast
1 tablespoon lemon juice
1/4 teaspoon sea salt
1 pinch of black pepper
100 ml water

For the topping:
250 g potatoes (obviously they don’t have to be blue)
1 Pinch of sea salt, pepper, herbes de provence, smoked paprika

1. Soak the cashews over night in water.

2. Add all the dry ingredients for the crust to a bowl and mix well. Add the butter and knead until you get a smooth dough. Store it in the fridge for 30 minutes.

3. Drain and rinse the cashews. Combine all the ingredients for the cashew cheese in a blender and pulse until you get a thick and creamy sauce. Add a little bit more water if needed.

4. Wash and peel the potatoes and cut them evenly into very thin slices with a mandolin or a knife. Put the slices into a bowl with cold water.

5. Preheat the oven to 200°C. Butter or oil the tart pan and line it with the dough (you can roll it out before lining the pan, I just use my fingers to spread it). Pierce it with a fork several times.

6. Place parchment paper on the dough and dried peas or beans on top. Let it blind bake for about 15 minutes. In the mean time remove the potatoes from the water and dry them.

7. Take the crust out of the oven, remove the parchment paper and peas/beans. Spread the cashew cheese evenly on top. Layer the potatoes on top and season generously.

8. Bake for 30 more minutes. The tart is ready when the crust is golden and the potatoes start to get crisp. Let it cool off for about 10 minutes after you take it out, then enjoy.

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