Clodagh McKenna: The Frittart
Clodagh shares her recipe for a pastry-free tart that uses potatoes as a crust.
Clodagh shares her recipe for a pastry-free tart that uses potatoes as a crust.
A tart with a “crust” of crushed salad potatoes! The filling here is similar to that of a quiche Lorraine, but the basic recipe can also be a great way to clean out your refrigerator, popping in leftover mushrooms, tomatoes, asparagus or even a crumble of soft cheese.
This lasts for about a week in the refrigerator, and I love eating it for supper with my Summer Tomato Salsa.
Recipe from Clodagh’s Happy Cooking (Kyle Books), RRP: £25
(Hero image credit: David Loftus)
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