Thursday, December 29, 2011

Smoky Potato Tort

As things wind down from the holidays I am so ready to start cooking and eating normally again.  I have enjoyed for family, particularly a great Christmas dinner!. But att this point I honestly think I have had enough cookies and sweets until next Christmas!

Today, I realized that I must have "overbought" potatoes when shopping for Christmas dinner.  So, in a quest to use those up I decided to try out a smoky potato tart, my take on a recipe I ran across recently on the Food Network.

It was easy to prepare and is quite tasty. I think this will be part of a low key dinner this evening. I am thinking that for the first time in a while I am not even going to bother setting a table.  

And, be warned, it is likely you will see some more potato recipes in the near future as I still have a bunch to use up!

Smoky Potato Tort

6 strips smoky tempeh (I used Light Life Fakin'Bacon)
1 tbsp olive oil
2/3 cup non dairy coffee creamer (I used So Delicious Original)
3 thyme sprigs
3 baking potatoes, peeled
3 green onions, finely chopped
1/4 cup shredded vegan cheese (I used Daiya Mozzarella)
Salt and pepper to taste
2 pie crusts (I cheated and used store bought)
1 tbsp Earth Balance Vegan Butter, melted

Preheat oven to 375 degrees.

Fry up the tempeh in a skillet with the olive oil over medium to medium high heat until very crispy- a few minutes on each side.  Remove from the pan and place on paper towels to cool.  When cool enough to touch crumble or cut into small pieces.

In a small sauce pan place the non dairy creamer and thyme sprigs.  Bring to just below boiling and turn off the heat.  Allow thyme to steep for at least five minutes.  

Slice the potatoes lengthwise and slice very thin. I used a mandoline to do this. Place a pie crust in the bottom of a pie dish and layer the potatoes circularly.  Season the potatoes with the tempeh, green onion, salt and pepper evenly each time you add a layer. The dish should be filled nearly to the top.

Add the vegan cheese. Remove the thyme sprigs from the non dairy creamer and pour over the top.  

Place the other pie crust on top of the layered potatoes and crimp to close around the edges. Cut a few slits in the top crust in order to allow the steam to escape while cooking.  Brush the top with the melted earth balance and bake at 375 fr 50-60 minutes until the crust is nicely browned.  

Allow to cool for at least 20 mintes before serving.

1 comment:

  1. Oh wow that looks delicious, totally going to have to try it sometime!