1 ingredient, gluten-free: the pie dough that fools everyone
When it comes to savoury tarts, we often get creative with the filling — but what about the crust? It’s time to give the base the spotlight it deserves.
Let us introduce you to a genius idea: a potato-based tart crust. It’s gluten-free, budget-friendly, and incredibly delicious. Whether you're avoiding gluten or just love smart kitchen hacks, this one’s a keeper :)
Ingredients:
- 1,5 lbs potatoes (4 pieces)
- salt
- pepper
- 2 tbsp olive oil (+/-)
Step 1
First, peel the potatoes and then cook them in a tall pan of salted boiling water for 30 to 40 minutes or until they are soft but firm.
Step 2
Drain off all the water and mash the potatoes. Then add the olive oil. Season with salt and pepper.
Step 3
Line the pan with baking paper. Now you can transfer all the dough and spread it out evenly. Don't forget the sides.
Step 4
Bake in a preheated oven at 390°F/200°C for 40 minutes. Check that it's cooked to your liking.
Step 5
It's ready. Now just choose the filling.
* If the filling is cold (ours was yogurt and smoked salmon), you don't need to put the dough back in the oven.
Step 6
* If the filling needs cooking, bake both at the same time, or just bake the dough first, add the filling and bake again. It all depends on the choice of filling. Enjoy!
In short: a dough without dough, but 100% pleasure.
Whether you're hosting a brunch, prepping weekday meals, or just looking to switch things up, this potato crust is bound to become a new favourite. Easy to make, surprisingly satisfying, and open to endless topping ideas — what's not to love? ;)
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