St Patrick’s Day vegetarian tart: There’s spring in every slice!

This tart is a great vegetarian alternative to the corned beef dishes that are typically served on St Patrick’s Day. It is light and chock-full of veggies, and it leaves you satisfied and feeling great in your own skin, as any spring dish would. DH loved it so much that he had it for lunch at work several days in a row – believe me, that’s some serious compliment coming from a carnivore, lol The freshness of the dill coupled with the mildness of the potatoes and cabbage and the assertive notes of the authentic Irish cheddar make this tart a flavorful treat fit to enjoy all year long 🙂

My inspiration for the dough came from a strudel recipe I posted awhile ago.

I rolled the dough into a 9in pie plate previously brushed with vegetable oil, and used my hands to cover the bottom and walls of the plate with the dough as uniformly as possible. Then, I pinched the dough with a fork in several places…

… and baked it “blind” in the preheated oven for 20 minutes.

In the filling I used quintessential St Patrick’s Day ingredients, such as shredded cabbage, which I sautéed in a pan until light golden brown and soft…

… and red potatoes, which I boiled and then mashed with a fork.

Cabbage and potatoes, just about ready for the next step!

I added eggs, chopped dill and diced Kerrygold Dubliner Cheese, which provided depth of flavor and a savory nuttiness to the notoriously mild cabbage and potatoes.

Once the filling was ready, I added it on top of the partially baked pie shell and popped the dish back into the oven to bake for a further 30 minutes or until golden brown.

This is the tart, piping hot and smelling amazing!

I sliced the tart and served it warm with a simple cabbage, tomato & dill salad on the side.

You can add sliced soda bread. Whether served on its own or with relevant additions on the side, the verdict will be the same: this tart is refreshing, light, as close to its natural elements as possible and delicious!

Wishing everyone an amazing St Patrick’s Day weekend 🙂

Print Recipe
St Patrick's Day vegetarian tart
Instructions
  1. Preheat the oven to 350F.
  2. To make the dough, put 2 cups flour in a bowl. In a separate cup combine the dry yeast with 1 tbsp water. Add the yeast&water mixture to the flour, then add 1/2 cup vegetable oil, 1 cup water and 1tsp salt. Mix the resulting dough until smooth and homogeneous.
  3. While the dough is resting, boil the pre-washed potatoes in their skin until tender (the fork can pass through the potatoes easily). Take the potatoes from the saucepan, take the skin off, and mash them with a fork in a bowl.
  4. Roll the dough into a 9in pie plate previously brushed with vegetable oil and use your hands to cover the bottom and walls of the plate with the dough as uniformly as possible. Pinch the dough with a fork in several places and bake it "blind" in the preheated oven for 20 minutes.
  5. While the dough is baking, sauté the cabbage with 1/3 cup vegetable oil in a saucepan over a medium heat for about 15-20 minutes or until light golden brown and soft. Add the cabbage to the bowl with the mashed potatoes. Add diced cheese and chopped dill, as well as salt and pepper to taste. Add the beaten eggs and mix thoroughly with a fork or spoon until homogeneous.
  6. Take the partially baked tart shell from the oven and pour the tart mixture on top. Put it back into the oven to bake for a further 30 minutes or until golden brown.
  7. Take the tart out of the oven and let it cool slightly. Cut into slices and serve warm with a simple cabbage, tomato & dill salad on the side.
  8. Enjoy!

Leave a Reply