Look at this little Tofu and Pesto Small Potato Tart, isn't it cute? Every now and then you need to try to make something different. A different way to use potatoes, creating two small savory pies, vegetarian savory pies.
Prep Time30 minutesmins
Cook Time25 minutesmins
Total Time55 minutesmins
Servings: 2people
Author: Marinka
Ingredients
1potatorusset
1teaspoonolive oil
2ouncesspinach
4ouncestofu
3sundried tomatoes
1.5tablespoonsbasil pesto
4ouncesMozzarella cheese
salt and pepper
Instructions
Heat the oven to 425 degrees F.
Grease the small pie forms with olive oil and set aside.
Peel the potatoes and slice them thin, lengthwise, making use of a mandoline.
Wash the spinach, cut the mozzarella and tofu in thin slices and the sundried tomatoes in small pieces.
Place the potato slices in the pie forms; like a flower. They need to overlap slightly and allow them to stand against the side of the pie form a little bit. Sprinkle with a little bit of salt.
The next layer is tofu. Divide 1 tablespoon of pesto over the tofu.
The following layer is the spinach and the sundried tomatoes (leave a few pieces for decoration). Divide spinach over the tofu. Last layer is thin mozzarella slices.
Season with salt and pepper and cover with the remaining potato slices, in the same way as the bottom. Like a flower, overlap in the center, and against the potato slices of the bottom.
Drizzle a little bit of oil on top of the tarts and place in the oven for approx. 25 minutes.
When the tarts are done, take them out of the form and place them on small plates.
Decorate with pesto and pieces of sundried tomatoes.