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Gluten Free Oat Crust Potato Tart

in Blog 22 Aug 2020

Who doesn’t love tarts!!!

But are you worried about the extra calories and fat in the store-bought crust?
If so, not to worry!

Because the tart that I’m going to show you is made of oat flour.
No egg and no butter required but doesn’t sacrifice the flavor or texture.

Creaminess in the filling also comes from oatmeal that is loaded with many nutrients such as fiber, vitamins, minerals and antioxidants, and healthier than the full cream/double cream that you usually see in the potato tart recipe.

It’s simple to make, healthy and yummy.
I’m sure this healthy tart is going to be your family favorite!

Gluten free Oat Crust Potato Tart


(For the crust)
• 150g Oat flour
• 2 tablespoon coconut oil, liquified
• 80ml water
• 1/4 tsp salt

(For filling)
• 2 waxy potatoes, thinly sliced
• 1/2 onion, sliced
• 2 teaspoons chopped fresh thyme
• 5 tbsp oat flour
• 400ml water
• 1 cup (75g) mozzarella style vegan cheese
• 1/4 tsp salt
• White pepper to taste


1. To make the crust, preheat the oven to 180℃.
Combine oat flour, coconut oil, water and salt in a medium bowl and mix until just combined.
Knead until dough comes together.
If it looks dry, add a splash of water.
2. Press the dough with your hands into 4evaeco silicone bases or greased tart tin and spread even thickness (about 3mm).
Poke plenty of fork holes in the base and bake in the oven for 20 minutes or until the sides are firm. Remove from the oven and set aside to cool.

3. Slice potatoes as thinly as possible.
In a medium pot, bring water to a boil and gently add the potato slices and simmer until the potatoes are nearly cooked through. (3 to 5 minutes)
※Do not overcook them.
Meanwhile, heat olive oil in a frying pan over a medium high heat and fry onion until tender.

4. Put boiled potato slices and cooked onion in a large bowl and add salt, pepper and thyme. Mix well with hands, making sure all slices are coated and seasoned well. Set aside.
5. In a small pan, place oat flour first, then pour water little by little. Stir well. Heat over medium-low and continue to stir until becomes thicker. (3 to 4 minutes)
Remove from the heat and add cheese. Stir until cheese melts completely. Add a good amount of salt and white pepper.
6. Pour the cheese mixture over the potato and onion in the bowl and mix well.
Arrange the filling in the pastry.
Sprinkle over the additional grated cheese.
Bake at 180℃ for 30 to 40 minutes or until golden. Cool the tart for 5 minutes before removing from the silicone base or tin.
Sprinkle fresh thyme on top. Enjoy!

Hope you like and enjoy this recipe!


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