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Spicy Potato Tart with Carrot and Lime Salad

Updated on June 17, 2015
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Potato tart with carrot and lime salad - easy meat free recipe

This recipe first saw the light of day thanks to my motto - when in doubt, get the frozen dough out - because the cupboard was almost bare.

I had potatoes, onions, a carrot, a lime, plus a few other bits and pieces and this meal was the result. Nowadays I make this regularly because it's truly delicious and very quick and easy to prepare.

It's also a recipe that I turn to when I need to keep a very close eye on the budget.This is a great dish to feature in an Indian-style dinner party or buffet and tastes just as good cold as it does piping hot from the oven.

At first, I was a little dubious about the combination of pastry and potatoes - I thought it might be a little heavy - but the pastry is very light and flaky and the carrot and lime salad balances the dish perfectly.

Preparation time is only about ten minutes or less and then you can simply leave it to bake in the oven.


What you'll need

Ingredients

This quantity makes one large tart of about twelve inches square, thawed. Enough for one incredibly greedy person, two people with healthy appetites or for four nibblers. It's great as a hearty appetizer for four people

  • One slab frozen puff pastry. I use Pepperidge Farm and two slabs come in each pack so half the pack is required for this recipe
  • About a dozen small potatoes - I use celebration
  • 4 small onions
  • ½ cup curry sauce. I used Sharwood's Jalfrezi - very tasty
  • 1 carrot
  • 1 lime
  • 1 clove garlic
  • 1 small piece ginger root - this is optional but it adds a lovely flavor
  • A little olive oil
  • A good handful of fresh cilantro leaves

Preparation

PASTRY

The pastry comes folded into thirds. Unfold the pastry and you'll find that it is a square that's about twelve inches square. Place this on a baking sheet. There's no need to add any oil; it can go straight onto the baking tin or cookie sheet.

HEAT THE OVEN & HOB

On the package of the dough I use, it suggests a temperature of 350° on the supplied recipe but I find that 400° is better as the pastry is much lighter and fluff up beautifully. Put a skillet on the hob on a medium heat and pour in the oil.

CLEAN & CUT THE POTATOES & ONIONS

I leave the skins on the potatoes because I'm told that there's a greater concentration of vitamins right underneath the skin and of course, they provide valuable fiber too. If they are a little damp, pat them dry with paper towel and add to the oil. Give them a shake to coat and leave them to cook while you peel and slice the onions into rings and tip those into the pan too.

BAKE THE PASTRY

Once the oven is up to temperature, put in the pastry. It will take about ten minutes or so.

GARLIC, GINGER AND SAUCE

Add the chopped garlic and ginger to the pan and stir well. When they have cooked for about two minutes, pour in the jalfrezi sauce, stir and leave to simmer while you remove the base from the oven.

Sharwood Jalfrezi Cooking Sauce, 14.1 Ounce -- 6 per case.
Sharwood Jalfrezi Cooking Sauce, 14.1 Ounce -- 6 per case.

Over the years we've experimented with almost every Indian ready-prepared sauce and this Jalfrezi remains a firm favorite. It's spicy and full of flavor but definitely not blow-your-socks-off when it comes to heat. Supplies come and go locally, we can't always rely on being able to buy it at the grocery store or the local British food emporium but we know we can order it online. We get a pack of six and store them in the clothes closet!

 

Assemble and bake

BASE

When you remove the cookie sheet from the oven you'll see that the base s now a gorgeous, fluffy pillow of pastry! Gently, using a spoon, top the base with the spicy potato and onion mixture. Smooth it gently to make sure that it's fairly evenly distributed.

BAKE

Place the tart back into the oven. It will need only another five to ten minutes. The 'pillow' will deflate slightly in the middle area where the potato mix is but the edges will remain puffy and light. Bake until the edges are golden brown.

Salad

CARROT AND LIME SALAD

Roughly grate the cleaned carrot into a small bowl. Cut the lime into quarters and add the juice of one quarter to the carrot and stir in. Retain the other wedges to serve.

Cut, plate and serve

SERVE

I find that the best tool for the job when it comes to cutting the tart is to use a pizza cutter. I divide that tart into four and we have two slices each. Then pile fresh cilantro leaves onto each slice. Plate the slices,add the grated carrot and the lime to the plate and serve.

Further reading

Dishes like the recipe above add a lot of variety to a vegetarian diet and even strict vegetarians and vegans can enjoy similar meals. All you need are a couple of good books and you'll have all the inspiration you need!

Comments

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    • BritFlorida profile image
      Author

      Jackie Jackson 3 years ago from Fort Lauderdale

      @Adnenvturetravels - blimey, I'm vegetarian but NINE portions a day is a bit much even for me!

    • Adventuretravels profile image

      Giovanna Sanguinetti 3 years ago from Perth UK

      wow cool photos yummy, yummy! Great recipe too - veggies did you know we're supposed to consume 9 portions per day now not 5!!

    • smine27 profile image

      Shinichi Mine 4 years ago from Tokyo, Japan

      This has got to be one of the best recipes i've seen this week. YUM!

    • BritFlorida profile image
      Author

      Jackie Jackson 4 years ago from Fort Lauderdale

      @David Stone1: Thank you Dave!

    • David Stone1 profile image

      David Stone 4 years ago from New York City

      Mmmmmmmmm.....

    • BritFlorida profile image
      Author

      Jackie Jackson 4 years ago from Fort Lauderdale

      @OhMe: I hope you do - it's tasty!

    • OhMe profile image

      Nancy Tate Hellams 4 years ago from Pendleton, SC

      This sounds very good and made my stomach growl so guess I might need to try it out. Thanks for sharing.

    • BritFlorida profile image
      Author

      Jackie Jackson 4 years ago from Fort Lauderdale

      @lizmilton: What a lovely comment - thank you!

    • profile image

      lizmilton 4 years ago

      This is a really unusual combination of flavours, with super photographs. Reminds me of the old saying - "the eye does half the eating" - it looks delicious. Thank you for sharing :)

    • BritFlorida profile image
      Author

      Jackie Jackson 4 years ago from Fort Lauderdale

      @angelinaward lm: Let me know what you think!

    • angelinaward lm profile image

      angelinaward lm 4 years ago

      Love the photos - will try this one tonight

    • BritFlorida profile image
      Author

      Jackie Jackson 4 years ago from Fort Lauderdale

      @gadgetman1 lm: Enjoy!

    • gadgetman1 lm profile image

      gadgetman1 lm 4 years ago

      Looks delicious, will give this recipe a go, thanks.

    • BritFlorida profile image
      Author

      Jackie Jackson 4 years ago from Fort Lauderdale

      @lesliesinclair: Thank you so much! It's a very tasty dish.

    • lesliesinclair profile image

      lesliesinclair 4 years ago

      The photos truly make this dish look delicious

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