Potato & Cauliflower Tart

Vegetarian comfort food defined! This dish is a bit like a mashed potato pie, except better. I've left the skins on the potatoes, and matched them with cauliflower to make this meal as nutrient-rich as it is savoury. Great as a side or a main.

Adapted from Homestyle Pies and Tarts.

1 1/4 c. flour
1/2 tsp. salt
1/4 tsp. dried thyme
1/4 c. butter, cubed
1 egg
1 tsp. white vinegar
3 tbsp. ice cold water

2 large white potatoes, whole
1/2 head cauliflower, cut in 2
2-3 garlic cloves, peeled
bay leaf
3/4 c. milk
1 c. old cheddar cheese, grated

1/2 tap. salt, pepper

2 eggs, beaten

2 small zucchini, thinly sliced lengthwise

Combine the flour, salt and thyme in a small mixing bowl. Cut in the butter until it resembles a course crumb. In a separate bowl, mix together the egg, vinegar and water. Add to the flour and combine until dough just comes together. Add more water if needed, 1 teaspoon at a time. (Be careful not to overwork the crust or it will become tough.) Form into a flattened ball and cover in plastic wrap. Chill in the fridge for 30 minutes to an hour.

Place the potatoes in a pot of salted water and bring to a boil. Cook for 10 minutes, before adding the cauliflower, garlic cloves and bay leaf. Cook for an additional 15 minutes until everything is tender. Drain the water and allow to cool for a few minutes. Purée using an immersion blender. Add the milk, cheese, salt and pepper. Taste and correct the seasoning if needed. 

Preheat the oven to 190 C/ 375 F. Roll out the dough to fit a tart or pie pan. Combine the eggs with the purée and pour into the shell. Top with the zucchini, placed in a circular pattern. Bake for 40-50 minutes, until set and golden brown.