STEEMIT IRON CHEF 2018 Act 02 Round 11 ~ Savoury Truffle Potato Tar...

The first that came to my mind when the new theme was out was a fruity dessert tartlets. That seems to be the most obvious. But tartes can be sweet or savoury and I had a few desserts in the last few rounds. I needed something savory so I decided to make something that would fit for dinner or for a buffet at a party.

I recently discovered the beautiful color of a purple sweet potato. That was so fascinating I wanted to create a few dishes that celebrates this amazing color. The idea I had, was to make a dough made of purple sweet potato as the main ingredient. The recipe was ready in my head. But I couldn't find some anywhere in town. And all the other sweet potatoes that where available came from the US and my goal is to buy local preferred.

When I found these pretty dark french purple truffle potatoes I changed my mind and adapted the recipe. For the filling I wanted some chanterelles because they are in season now and they are one of my favorite mushrooms. And because I had some fresh Sauerkraut in my fridge and I wanted some variety I planned to use this for the filling as well.

These were all the ingredients for the tartlets dough:

purple truffle potatoes (I had around 460g)
80g polenta semolina
one tablespoon of soy flour
three tablespoons of a plantbased milk (I mostly use oats milk)
half a teaspoon of salt

Preparation:

I washed the potatoes carefully and shredded them with its skin on a very fine grater. I mixed the potatoes with the remaining ingredients.

Because I don't have tartlet mold and I didn't want to buy some (I need to be sustainable with the space in my kitchen cabinets and with things I think I need to buy and then never use them again. Then it's a waste of resources and money - at least in my eyes) - I covered the molds of a muffin tray with vegetable oil and filled in the dough.

I baked it in the preheated oven (180 degrees Celsius) for 25 minutes. I recommend to cover the bottom of the molds with little discs of baking paper because I had some trouble to remove the baked dough from the form. I let them cool down andd prepared the filling ...

Ingredients for the filling:

a cup of sunflower seeds soaked in boiling water
a tablespoon of nutritional yeast
some lemon juice
some garlic powder
salt
two teaspoons of a vegan mayonnaise
200ml of oats cream
100g of chanterelles
some cherry tomatoes
some fresh Sauerkraut
a carrot
some dried thyme
salt and pepper

Preparation:

I drained the soaked sunflower seeds and mixed them in my blender with the oats cream, the nutritional yeast, lemon juice, garlic powder and the salt until smooth and creamy.

I fried the chanterelles in a pan with some vegetable oil and seasoned them with fresh ground pepper, salt and smoked salt. I chopped the Sauerkraut and cut the peeled carrot in slices.

I put a teaspoon of the cheesy sauce on the bottom of the dough and filled half of the tartlets with chanterelles and halved cherry tomatoes and the other half of the tartlets wit Sauerkraut, dried thyme and carrot slices. Then I covered the veggies with two or three more tablespoons of the cheese sauce and set it in the preheated oven (180 degrees Celsius) for another 20 minutes.

I served my tartelets with a salad of green and yellow beans and tomatoes.

I love green beans and the smell of them cooking in salt water together with savory.

I mixed the hot beans with a very fine chopped red onion to use the remaining heat of the beans to kind of gentle cook the onions as well. I don't like raw onions so much.

I stirred in some quarterd small tomatoes, some capers, olive oil, fresh pressed lemon juice and salt and fresh ground pepper. Yummy!

This is how I served the whole dish. Besides the fact that the color of the dough turned into a dark bread brown and lost its beautiful purple (I believe the purple sweet potato would have kept it) everything was very delicious and satisfying. We didn't leave a crumb. Nor a bean ... 😉