Smashed Potato Tart

The visual was very different, couldn't get it quite as smoothand green, and the crust was'nt regular. However, it was very very good, really tasty, rich, surprising, and the yogurt and lemon tied everything together. I can't wait to make it again!

PUL Team - March 31, 2025, 2:15 a.m.

So glad you enjoyed it, Traficote! In case it helps for a smoother and greener filling, blending the peas while they’re still slightly warm and adding a splash of water or plant-based milk for extra creaminess can help. To get a more even crust, pressing the potatoes down firmly and evenly with a flat-bottomed glass can also work wonders. So glad you still enjoyed it though, and happy cooking 🤗

OMG, this is sooo good! I’ve done thinly sliced potato crusts and hashbrown crusts, but the smashed potato wins. The filling is super delicious and the whole thing is easy to throw together. Definitely one for the regular rotation.

PUL Team - March 28, 2025, 9:33 p.m.

Aww it means so much to hear this, Erica, thank you 🥰

I keep on repeating myself but what an incredible recipe! Super easy to put together, the potato crust is such a nice twist on the usual quiche dough and the filling is to die for. I am usually not the biggest fan of mint but I think in this recipe it really enhances and balances the rest of the flavours. Thanks for another winner! 😉

Exceptional! I've tried making tartlets with potato crusts before but they had nothing on this. The filling was so tasty and I loved how easy it was to make (and protein packed!). An amazing recipe that's perfect for spring/summer.

PUL Team - March 11, 2025, 3:41 a.m.

Woop woop! So happy to hear this, Charlotte 🫶

It was pretty and delicious! I realized last minute I had no feta left so I used an egg and some cream instead and it worked, I'll try it with feta next time!
Also I only had dried mint, it worked too, but same next time I'll take fresh mint!

This looks delicious! Can I substitute the feta with something unprocessed?

Sarah Henning - April 9, 2025, 10:59 a.m.

You can make your own by fermenting Tofu in salt water for a week. It will become salty and tangy a bit like feta

PUL Team - April 9, 2025, 2:37 p.m.

Hey Maya! Gosh our sincerest thanks for your patience. We totally missed this question! We appreciate the tip too, Sarah 🫶

We haven't it ourselves, although perhaps a few spoonfuls of blended cashews or tahini with a splash of lemon juice and a pinch of salt could bring creaminess and tang in place of the feta. That said, we also have our own homemade vegan feta recipe made from tofu you could give a try. Let us know if you try any swaps!

My husband made this the other day and it was delicious. Enjoyed by the whole family.

I followed the recipe to the T, and it came out perfect! It's so simple to make and serves as an amazing weeknight dinner.

I’ve made this as soon as you’ve posted it . I was wondering what to do with my leftover purple sweet potatoes . This was perfect . It’s delicious and so filling.

Tasty and original with so many great ingredients! I opted against the mint (just because I would have had to buy a huge bunch) and added lemon juice to the sauce instead, which tastes awesome with peas and goes well with an extra lemon slice on top 😋 Also added some dried thyme and dill for an herby kick.

Very good recipe, simple and amazing flavor combination

I’m a big fan of the potato base and the yoghurt plus mint give it a nice fresh touch. This recipe is definitely a keeper. ♥️