Stuffed potato tartlets
with a ratatouille of mushrooms, zucchini and red pepper
The vegetable filing will be prepared with a mix of Provencal herbs and a touch of cumin and paprika, and accompanied by delicious mashed potatoes. The coleslaw with carrot, arugula and an oriental dressing adds a nice contrast.
-
Vegan
Preparation time:
45 min.
Difficulty level:
You can do it!
Allergens:
wheat, soya, gluten, sesame
Utensils:
Ingredients
Potato
Rice flour
Cornstarch
Ground nutmeg
Mushrooms
Zucchini
Onion
Red pepper
Garlic
Vegetable seasoning
Arugula
Red cabbage
Carrot
Oriental salad dressing
Gomasio
Not included: olive oil, salt, pepper
* More information about the ingredients are available upon request.
Nutrition values
Per portion
Energy:
Calories:
Fat:
Saturated Fat:
Carbohydrate:
Sugar:
Dietary Fibre:
Protein:
Cholesterol:
Sodium:
2272
543
16
3
91
14
13
13
0
234
kJ
kcal
g
g
g
g
g
g
mg
mg
Instructions
1.
Wash the vegetables. Peel the potato and cut it into medium-size pieces. Add them to a pot with plenty of water, add salt to taste and let them boil for 10-15 minutes until tender. Drain the water and let them cool down. Once the potatoes are cooled down, mash it to a puree and season with nutmeg and salt and pepper to taste. Add the rice flour and cornstarch. Mix everything to form a uniform dough. Let it rest for a few minutes.
2.
For the filling: finely chop the mushrooms, zucchini and pepper. Peel and finely chop the onion and garlic. Heat 2 tablespoons of olive oil in a frying pan and sauté all the vegetables for 3 minutes together with the vegetable seasoning. Season to taste. Cook everything until the vegetables are tender. Let the vegetables cool down by spreading them on a plate.
3.
To put the tartlet together: take a piece of the purée, the size of a walnut, and make a ball. Squash it on the counter until it has a thickness that's not too thin. Add a teaspoon of the vegetable filling. Take another ball of the puree, stretch it and cover the vegetables. Seal the edges well and repeat the process with the rest of the puree.
4.
Heat 1 tablespoon of oil in a frying pan and sear the tartlets on both sides until they turn golden.
5.