Vicki's vegan version of the Idaho Potato Tart

Here's a savory side-dish made with our state's pride & joy... the potato. I modified this recipe from the Idaho Potato Commission.

5 med. Idaho potatoes (red or white)
1 leek (or a bunch of green onions)
1 red bell pepper
sundried tomato pesto
1/2 c vegetable broth
Earth Balance
fresh ground pepper



1. Preheat oven to 425*
2. Slice potatoes very thinly using a food processor or mandoline and divide them into 3 equal parts. Do the same with leeks & red pepper.
3. Oil a pie pan with vegetable oil and layer one third of the potatoes in the pan. Spread a layer of pesto over potatoes. Top with leeks, red pepper and sprinkle with some fresh ground pepper.




4. Place another third of the potatoes on top, layering evenly. Add another layer of pesto, leeks, red pepper, and fresh ground pepper.
5. Top with the last third of potatoes, spreading to cover. Pour vegetable broth over all; season with pepper and dot with Earth Balance.
5. Oil the bottom of another pie plate and place on top of the potatoes. Weigh that down with a cast iron skillet. Bake for 1 hour. Remove the skillet and pie pan and bake for another 15 minutes until browned.


Let it cool a bit before serving and it'll slice better. Cover with tin foil and keep in a 200* oven until company arrives, or take it with you to the vegan potluck. It's easily transportable and great to make ahead of time.

Perhaps that's what I'll do next weekend at my first vegan potluck! I found a group after reading on Amey's blog about Meet-up. Go and search your city for a vegan group, or start your own. What dish has been successful for you at a vegan pot luck?