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Fresh Spring Veggie Mashed Potatoes Tart

Fresh Spring Veggie Mashed Potatoes Tart - featured image
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A bright and creamy tart combining silky mashed Yukon Gold potatoes with crisp spring vegetables on a flaky buttery crust. Perfect for spring gatherings, this easy recipe balances fresh flavors with comforting textures.

Ingredients

Scale
  • 2 pounds Yukon Gold potatoes, peeled and cubed
  • 4 tablespoons unsalted butter, softened
  • ½ cup whole milk or cream (or plant-based milk for dairy-free)
  • Salt and freshly ground black pepper, to taste
  • 2 teaspoons fresh chives, finely chopped (optional)
  • 1 cup thinly sliced asparagus tips
  • ½ cup snap peas, trimmed and halved
  • 1 small carrot, julienned
  • ½ cup sweet corn kernels, fresh or frozen
  • 2 tablespoons olive oil
  • 1 teaspoon lemon zest
  • Salt and pepper, to taste
  • 1 ¼ cups all-purpose flour
  • 7 tablespoons cold unsalted butter, cubed
  • ¼ teaspoon salt
  • 3–4 tablespoons cold water
  • Optional garnish: fresh parsley or dill, chopped
  • Optional garnish: grated Parmesan or crumbled feta

Instructions

  1. Place peeled and cubed Yukon Gold potatoes into a large saucepan and cover with cold water. Add a pinch of salt and bring to a boil over medium-high heat. Cook until tender, about 15-20 minutes. Drain well and return to the pot.
  2. Add butter, milk, salt, and pepper to the hot potatoes. Mash using a potato masher or electric mixer until smooth and creamy. Stir in chopped chives if using. Set aside and keep warm.
  3. In a mixing bowl, combine flour and salt. Add cold cubed butter and mix with fingers or pastry cutter until mixture resembles coarse crumbs. Gradually add cold water, one tablespoon at a time, mixing until dough just comes together. Form into a disk, wrap in plastic, and refrigerate for at least 20 minutes.
  4. Preheat oven to 375°F (190°C).
  5. On a lightly floured surface, roll the dough into a 12-inch circle. Transfer to tart pan, pressing into edges. Trim excess dough. Prick bottom with a fork to prevent bubbling.
  6. Line crust with parchment paper and fill with pie weights or dried beans. Bake for 15 minutes, then remove weights and parchment and bake an additional 5 minutes until lightly golden.
  7. While crust bakes, toss asparagus, snap peas, carrots, and corn with olive oil, lemon zest, salt, and pepper in a bowl. Set aside.
  8. Spread mashed potatoes evenly over baked crust, smoothing the top. Arrange prepared veggies over the potatoes. Sprinkle optional Parmesan or feta if using.
  9. Return tart to oven and bake for 15-20 minutes, until veggies are tender-crisp and potatoes warmed through.
  10. Let tart rest for 10 minutes before slicing. Garnish with fresh herbs and serve warm or at room temperature.

Notes

Blind bake the crust and prick with a fork to prevent puffing. Keep ingredients cold for a flaky crust. Toss veggies halfway through baking if uneven cooking occurs. For vegan or gluten-free versions, substitute ingredients as suggested. Avoid microwaving leftovers to keep crust crisp.

Nutrition

Keywords: spring veggie tart, mashed potatoes tart, easy veggie tart, homemade veggie tart, spring recipe, mashed potato recipe, vegetarian tart

Find it online: https://avabake.com/fresh-spring-veggie-mashed-potatoes-tart-recipe-easy-homemade-veggie-tart-ideas/