lunch · vegetarian
Root vegetable tartlets with quinoa crust
Small tartlets with a quinoa flour shell filled with mashed sweet potato and topped with sliced Yukon Gold and purple potatoes.
- Time
- 50min
- Steps
- 4
Ingredients
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Allergens
Contains milk, egg and wheat.
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Shopping list
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Equipment
You'll need: Oven.
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Method
-
1
Rub the cold butter into the quinoa flour. Mix in the egg yolk and just enough cold water to bring a dough together. Press into two small tart tins, prick the bases and bake at 190°C (375°F) for about 15 minutes, until set and lightly browned.
-
2
Peel and cube the sweet potato, simmer until tender, then drain and mash.
-
3
Thinly slice the Yukon Gold and purple potatoes, toss with the olive oil and roast on a separate tray for about 20 minutes, until tender and browned at the edges.
-
4
Fill the baked shells with the mash and arrange the sliced potatoes on top. Return to the oven briefly to warm through.
