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Potatoes tart with cherry tomatoes and herbs - GF & VG

This recipe comes from Michela Bardotti, dear friend of mine and customer of Eat FRESH. Healthy eating is one of the latest discovery and passion of Michela, she loves cooking at home, on weekends, between a yoga class and another, after her busy working and social week! Here what she wants to share with us:

Potatoes tart with cherry tomatoes and herbs - GF & VG

MichelaWhatsApp Image 2017-08-06 at 21.38.22

This is a naturally gluten free and vegan recipe, and Michela says: "Smart carbs choice full of colours, flavours and fantasy! Potatoes tart with zucchini, cherry tomatoes and herbs! A simple and gorgeous dish, made with local organic ingredients, that you can serve with any of your favourite proteins"

MichelaWhatsApp Image 2017-08-06 at 22.03.30

3-6 servings depending on how hungry :)


500g white potato
1 big zucchini or broccoli
300g cherry tomatoes
Fresh or dry herbs
Extra virgin olive oil, salt and peppers as you like
garlic (optional)


Peel and cut the potatoes and steam them until tender (5-10 minutes in pressure cooker)

Slice the zucchini quite thin and place in a single layer on a tray/plate, season with salt and let rest; in this way they weill loose their extra water and be crispier in the tart. Set aside. If you are using broccoli, slice the floret thinner and you do not need to cover with salt, no extra water to remove here.

Any other vegetable that you like, will work quite well with this simple recipe

cut the cherry tomatoes in a half, season with some salt and fresh herbs, alternatively with garlic, Set aside.

When the potatoes are ready, smash them with a fork, avoid blending here of they will not keep the consistency you need. Add a pinch of salt and herbs as you like

Have an oven tray or container ready, cover with oven paper, sprinkle some olive oil on it and then pour the mashed potatoes in; use the back of a spoon to help you make an even layer.

Give a quick rinse to the zucchini to remove the extra salt and place on top of the potatoes.

Lastly add the cherry tomatoes (first discharge any water that may have formed) on the very top and garnish with other herbs and a drop of olive oil.

Bake for 30-40 minutes at medium temperature (200C) until you see the tart has become golden

It is better serve warm or cold after been in the fridge, so it is perfect for a lunch box or a snack :) But if you can’t resist, I guarantee is good also freshly baked


This entry was posted in on September 11, 2017 by Eat FRESH.