Description
A crispy golden potato crust tart filled with a creamy protein-packed roasted red pepper sauce, topped with fresh zucchini ribbons, sliced almonds, and basil for a colorful and satisfying savory dish.
Ingredients
Scale
- 4 large russet potatoes, shredded
- 3 tablespoons olive oil, divided
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 2 large roasted red bell peppers
- 1 cup cottage cheese
- 1/2 cup Greek yogurt
- 2 garlic cloves
- 1 teaspoon smoked paprika
- 1 medium zucchini, shaved into ribbons
- 2 tablespoons sliced almonds
- 2 tablespoons fresh basil, chopped
Instructions
- Preheat the oven to 425°F and lightly grease a tart pan. Place the tart pan on a baking sheet.
- In a large bowl, combine the shredded potatoes with 2 tablespoons olive oil, salt, and black pepper until evenly coated.
- Press the potato mixture firmly into the bottom and sides of the tart pan. Bake for 30 minutes until golden and crispy.
- In a blender or food processor, combine the roasted red peppers, cottage cheese, Greek yogurt, garlic, smoked paprika, and remaining olive oil. Blend until smooth and creamy.
- Pour the creamy red pepper mixture into the baked potato crust and spread evenly.
- Return the tart to the oven and bake for 15 minutes until the filling is warmed through and slightly set.
- Allow the tart to cool slightly before topping with zucchini ribbons, sliced almonds, and fresh basil.
- Slice and serve warm.
Notes
- Squeeze excess moisture from the potatoes before baking for a crispier crust.
- Jarred roasted red peppers can be used for convenience.
- Toast the sliced almonds lightly for extra flavor and crunch.
- Allow the tart to rest for 10 minutes before slicing for cleaner pieces.
Nutrition
- Serving Size: 1 slice
- Calories: 285
- Sugar: 5g
- Sodium: 420mg
- Fat: 14g
- Saturated Fat: 3g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 29g
- Fiber: 4g
- Protein: 11g
- Cholesterol: 10mg
Keywords: potato crust tart, roasted red pepper tart, vegetarian tart, savory tart recipe, protein-packed tart, potato crust recipe, creamy red pepper sauce, zucchini tart, healthy tart recipe