Potato and Zucchini Tart

I'm back and I have a new recipe! This my potato and zucchini tart made with Dibble Sour Cream. It's crispy, creamy and has a nice zing to it. The puff pastry makes for a deliciously crunchy base and the creamy spread, made with Dibble Sour Cream, perfectly compliments the thinly sliced potatoes and zucchini. If you're after a tasty snack or need an appetiser for your next get together, you need to try this recipe. Happy cooking!

Prep Time 20 minutes

Cook Time 16 minutes

Serves 1-3

Difficulty Easy

Ingredients 

• Vegan-friendly Puff Pastry
• 4 Tbsp Dibble Sour Cream
• 3 Tbsp Extra Virgin Olive Oil
• 1 tsp Onion Powder
• 2 Tbsp Chives, thinly sliced
• 2 tsp Sea Salt Flakes
• 100g Vegan Cheese Block, thinly shaved 
• 4 Baby Potatoes
• 1 small Zucchini

Method 

1. Preheat the oven to 180°C.
2. Place the puff pastry on a sheet of baking paper and carefully score a square, about 4cm from the outer edge of the sheet.

1. Pierce the inside square with a fork, gently transfer to a baking tray and bake in the oven for 10 minutes. 
2. Bring a medium pot of water to boil and parboil the potatoes for 10 minutes, until they're tender. Drain and set aside to cool. 
3. In a small mixing bowl, whisk together the Dibble Sour Cream, 1 Tbsp olive oil, onion powder, 1 Tbsp chives and 1 tsp Sea Salt. 
4. Evenly spread the cream mixture to the inside square of the puff pastry then top with the vegan cheese. 

1. Thinly slice the potatoes and zucchini.
2. Add the potatoes and zucchini on top of the cheese in an alternate pattern.

1. Brush the potatoes and zucchini with 2 Tbsp olive oil and top with 1 tsp Sea Salt flakes.
2. Bake for 15-20 minutes or until golden brown and finish with 1 Tbsp Chives.
3. Enjoy!