Miso Potato Bake Tart

Even though we'll be waving goodbye to winter in just a couple of weeks, we're still feeling the chill.

The best way to cope? There's nothing more delicious and savoury satisfying, than baked potato with crispy golden flakes of pastry.

This Miso potato bake tart will satisfy your savoury and winter comfort food cravings with a nice helping of umami. 

This recipe is courtesy of the folks over at Meru Miso, and we recommend using their Chickpea Miso for this dish.

Makes 4 large tarts

Ingredients

• 4 sheets of Gluten Free Bakery Puff Pastry

• Half a head of cauliflower florets, roughly chopped.

• 1 stock cube

• 3⁄4 cup coconut milk

• 1⁄4 cup water

• 1 Leek, roughly chopped

• 3 Tbs cashews (14 cashews), soaked

• 2 cloves garlic

• 1.5 Tbs Meru Miso’s Fresh Mild Yellow Chickpea Miso

• 1 Tbs Bragg's nutritional yeast

• 4 potatoes (dutch cream is our favourite), peeled and thinly sliced

• 4 sprigs of rosemary

• Salt and Pepper

• Cheese (optional) *Vegan Options

Method

Miso cream

1. In a saucepan, heat the olive oil over medium heat and sauté the leeks, garlic and a big pinch of salt for a few minutes.
2. Toss in the cauliflower and mix around for another minute or so.
3. Add in the milk, water and stock cube and bring to the boil. Once boiling, reduce the heat and simmer for around 20-30 minutes, until the cauliflower is tender and almost all of the water is absorbed.
4. Add in the miso, nutritional yeast and cashews and stir to combine. Remove the saucepan from heat and let the cauliflower cool before transferring it to the blender.
5. Once cooled, blend the cauliflower until it is silky smooth and creamy. Transfer to a jar and set aside.

Assembly of tarts

1. Preheat oven to 180 °C. Place thinly sliced potatoes into a bowl with olive oil and a pinch of salt and toss to coat.
2. Place the puff pastry on an oven tray lined with baking paper. Gently score a border inside each sheet of pastry (around 1 inch from the edge) with a knife and then prick the centre with a fork.
3. Top the middle of the pastry with the miso cream and some sprigs of rosemary. Next, add a layer of potatoes and cook for around 25 minutes.
4. Add some more sprigs of rosemary, cracked pepper and cheese (if using) and cook for another 3-5 minutes. When done, everything should be golden.