Potato crust tartlets with whipped feta and tomatoes
Crispy crust made with Russet potatoes. Baked Dolbec Potato Parfait, feta whipped with yogurt, fresh tomatoes, lemon and basil: every bite of these tarts plays with contrasting textures and classic summer flavors.
Ingredients
- 2 large Russet potatoes, baked in the oven. Perfect Dolbec potatoes, cut in half.
- 30 ml (2 tbsp) of canola oil
- Salt and pepper to taste
- 1 container of 200 g feta
- 125 ml (1/2 cup) of plain Greek yogurt
- 15 ml (1 tbsp) of lemon juice
- 500 ml (2 cups) of quartered cherry tomatoes
- 30 ml (2 tbsp) chopped fresh basil
- 15 ml (1 tbsp) of olive oil
Steps
- Preheat the oven to 205 °C (400 °F).
- Place the potatoes in a saucepan, then cover with cold water. Add salt. Bring to a boil, then cook for 18 to 22 minutes, until tender. Drain.
- Lightly grease four 10 cm (4 in) tartlet tins. Divide the potatoes among the tins, then press them down with the bottom of a glass to form a crust. Make sure the potatoes cover the entire base and sides of the tins.
- Brush the potato crusts with canola oil. Season with salt and pepper.
- Bake for 25 to 35 minutes, until the crusts are lightly golden and crispy.
- Meanwhile, in the food processor bowl, combine the feta, yogurt, and lemon juice. Blend for 1 to 2 minutes, until smooth.
- In a bowl, mix the tomatoes with the basil and olive oil. Season with salt and pepper.
- Remove the potato crusts from their molds, then top with whipped feta and seasoned tomatoes.
