Veganquiche with leeks and smoked tofu
single courses from Italy
Vegan tart of artichokes and potato cream
Vegan tart of artichokes and potato cream
ready in
1 hour 45 minutes
difficulty
daily requirement
100% Fat
100% Protein
100% Carbohydrates
translated by Italian with
description
The savory artichoke pie and potato cream is a rustic savory vegetarian that can be enjoyed both hot and at room temperature, an excellent single dish perfect for buffets, picnics in the open air and also for the table every day.
preparation
step 1
Wash the potatoes well, then boil them for 40 minutes or until they are soft with a fork. Drain and leave to cool slightly.
step 2
Peel them and pass them through the potato masher. Season the boiled potato mixture with vegetable milk, baking powder, salt and pepper.
step 3
Meanwhile cut the artichokes into wedges. In a pan, heat a little extra-virgin olive oil, add the garlic clove and fry until golden.
step 4
Now add the artichokes, salt and pepper and sauté until they are soft, adding a cup of water. At two minutes from the end of cooking, add the chopped parsley to the artichokes. Turn off the heat and let it cool.
step 5
In a cake tin lay the pasta brisèe (or puff pastry), keeping the edges at the top. Prick the bottom with the prongs of a fork and cover with the mixture of potatoes. Arrange the artichoke wedges on potatoes and finish with a round of oil.
step 6
Fold the edges of the pasta brisèe inwards and bake in a static oven at 200 ° C for 30 minutes, keeping the oven grill on the lower shelf, to ensure proper cooking also of the base of the savory pie.
step 7
Once cooked and well browned, take out the cake and serve it warm. Enjoy your meal!