Potato Tart with Thyme and Red Onions
Gang/Type: Main Dish
Ergibt/Yield: 3 - 4 Portions
For the crust:
  • 260 g (9.2 oz) flour - spelt or wheat
  • 120 g (4.2 oz) vegan butter
  • 1/2 tsp salt
  • 2 tbsp cold water
For the sauce:
  • 60 g (2.1 oz) cashews
  • 200 ml (3/4 cup) almond milk
  • 150 ml (2/3 cup) water
  • 1 clove garlic
  • 1 tsp salt
  • 1 dash lemon juice
  • pepper
  • 1 red onion
  • 6 - 8 branches thyme
  • 500 g (17.6 oz) small potatoes
  • 1 tbsp olive oil
  1. Preheat the oven to 180° C (360° F), grease a tart dish.
  2. Thinly slice the potatoes using a mandoline. Cut the onions into strips. Fry the potatoes in oil in a large pan for about 15 minutes, stir occasionally.
  3. While the potatoes are frying, knead all ingredients for the crust until a smooth dough forms. Dust the working surface with flour and roll out the dough. Transfer to the tart dish, cover with a sheet of parchment paper and weigh down with dried beans or chickpeas. Bake in the oven for 15 minutes.
  4. Grind the cashews and blend with the other ingredients for the sauce until smooth. Pour over the potatoes and add the onions. Pick the leaves off the branches of the thyme and add to the sauce.
  5. Spread the creamed potatoes over the crust and level with a spoon. Bake in the oven for about 35 - 40 minutes until golden.
  6. Serve with a green salad.
I bought the tart dish online: Tart dish with loose base. To grind the cashews, I used my Personal Blender and mixed the sauce in it.
Recipe by Blueberry Vegan at https://www.blueberryvegan.com/de/kartoffeltarte-mit-thymian-und-roten-zwiebeln/