How long does cheesy purple potato tart [vegan] take to prepare?

Preparation and baking time is typically 30-60 minutes depending on recipe complexity.

Can I make cheesy purple potato tart [vegan] without refined sugar?

Yes! Try sweetening with maple syrup, dates, or coconut sugar instead.

Can I make cheesy purple potato tart [vegan] without nuts?

Yes! You can substitute nuts with seeds, beans, or plant-based protein. Adjust quantities based on what you use.

Why is cheesy purple potato tart [vegan] so quick to make?

The simple ingredients and streamlined technique make this recipe fast without sacrificing flavor or nutrition.

How long does cheesy purple potato tart [vegan] keep?

Store in the refrigerator for 3-4 days in an airtight container, or freeze for up to 1 month.

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Cheesy Purple Potato Tart
[Vegan]

NG By: Nancy Grayson

Author Bio

Nancy has been happily cooking a whole lot of healthy, fresh, and always vegan meals... Read More

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Discover more recipes with these ingredients

Cheesy Purple Potato Tart [Vegan]

This rustic tart is great for any time of year and any occasion, whether it's weekend dinners, holiday meals, picnics, and more. It features a nutty crust, a creamy and flavorful cashew cheese filling and a gorgeous layer of purple potatoes. Enjoy a slice with a side of salad or... Read More

Ingredients You Need for Cheesy Purple Potato Tart [Vegan]

For the Crust:

1/2 cup, plus 1 1/2 tablespoons all-purpose flour
1/2 cup, plus 1/2 tablespoon whole wheat flour
.7 ounces hazelnuts, grounded
1/4 teaspoon sea salt
1/3 cup vegan butter
Dry peas or beans, for blind baking the crust

For the Cashew Cheese:

3.5 ounces cashews
1 garlic clove
2 tablespoon nutritional yeast
1 tablespoon lemon juice
1/4 teaspoon sea salt
A pinch of black pepper
1/3 cup, plus 1 1/2 tablespoons water

For the Topping:

1/2 pound purple potatoes
A pinch of sea salt, pepper, herbes de Provence, and smoked paprika

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How to Prepare Cheesy Purple Potato Tart [Vegan]

Soak the cashews overnight in water.
Add all the dry ingredients for the crust to a bowl and mix well. Add the butter and knead until you get a smooth dough. Store it in the refrigerator for 30 minutes.
Drain and rinse the cashews. Combine all the ingredients for the cashew cheese in a blender and pulse until you get a thick and creamy sauce. Add a little bit more water, if needed.
Wash and peel the potatoes and cut them evenly into very thin slices with a mandolin or a knife. Put the slices into a bowl with cold water.
Preheat the oven to 390°F. Butter or oil an 8-inch tart or pie pan and line it with the dough. Pierce it with a fork several times.
Place parchment paper on the dough and dried peas or beans on top. Let it blind bake for about 15 minutes. In the meantime, remove the potatoes from the water and dry them.
Take the crust out of the oven, remove the parchment paper and peas/beans. Spread the cashew cheese evenly on top. Layer the potatoes on top and season generously.
Bake for 30 more minutes. The tart is ready when the crust is golden and the potatoes start to get crisp. Let it cool off for about 10 minutes before serving.