Easy Mini Crushed Potato Tarts (Gluten Free)

Step 1

Boil the potatoes in salted water until tender. Preheat the oven to 200°C (fan).

Step 2

Grease mini tart tins with olive oil. Transfer the boiled potatoes to the tins and crush them using a glass. Shape the potatoes into tart shells by pressing down with a spoon, building up the edges.

Step 3

Drizzle with olive oil, then sprinkle with salt, pepper, Parmesan, and thyme.

Step 4

Bake for 40–45 minutes, or until golden.

Step 5

While baking, blend the feta, spinach powder (or fresh spinach), lime juice, black pepper, and olive oil in a food processor until smooth.

Step 6

In a separate bowl, combine chopped tomatoes, jalapeño, red onion, oregano, salt, balsamic vinegar, and olive oil for the salsa.

Step 7

Once the tarts are baked, remove them from the tins and top with whipped spinach feta and tomato salsa.

Step 8

Garnish with crumbled feta and a sprinkle of oregano.