Mini Crushed Potato Tarts: A Savoury, Satisfying Treat
Welcome back to my viral potato series! Today, we’re diving into Mini Crushed Potato Tarts—a delightful blend of a tender potato base, creamy whipped spinach feta, and vibrant tomato salsa. These tarts shine as appetisers, snacks, or light meals, and they’re easy to make. Prepare to impress your guests!
The potato series has quickly become a fan favourite. I’ve received so much positive feedback on dishes like my Potato Wrap Shawarma, Loaded Crushed Potatoes, and Crushed Potato Veggie Quiche. I truly appreciate everyone sending in their photos and sharing their cooking experiences—keep them coming!
Simple Ingredients, Big Flavours
This recipe combines everyday staples like potatoes, feta cheese, and fresh herbs to create a dish that’s both accessible and packed with flavour. Let’s explore some key ingredients:
- Potatoes: The foundation of this dish, providing a soft, delicious base when crushed and baked. I used red potatoes, but starchy varieties like Maris Piper or Yukon Gold hold their shape beautifully.
- Feta Cheese: This cheese adds a creamy, tangy element to the whipped spinach filling. Its salty profile pairs perfectly with the potato base and tomato salsa. I didn’t add extra salt to the whipped feta, as it’s seasoned well, but feel free to adjust to your taste.
- Spinach Powder: A nutrient-dense alternative to fresh spinach, spinach powder offers all the flavour without excess moisture. I love using JUX freeze-dried spinach powder—just one teaspoon equals a handful of fresh spinach! You can also substitute fresh spinach for a similar effect. Check out our Spinach Chopped Salad Roll, where we also use spinach powder for an extra boost of flavour and nutrients!
- JUX Freeze-Dried Veggies & Herbs: I used JUX freeze-dried red onions, thyme, and oregano. By the way, you can enjoy 10% off your first order with the code SHICOCOOKS10.
- Tomatoes: Fresh, juicy tomatoes add a refreshing burst of acidity to the salsa, balancing the richness of the tarts.
- Jalapeño: This ingredient brings a gentle kick to the salsa. Adjust the heat by adding or omitting seeds.
- Olive Oil: Used to coat the potato base and blend the salsa, olive oil enhances the overall flavour and texture of the dish.
Easy to Prepare
Making these Mini Crushed Potato Tarts is a breeze. With just a few simple steps, you’ll create a dish that’s both impressive and satisfying.
First, boil the potatoes. Next, crush them directly into the well-greased tart tins using a glass to form the base
Drizzle with olive oil, then sprinkle with Parmesan, thyme, salt, and pepper.
Bake until golden while you prepare the whipped spinach feta by blending all ingredients in a food processor
I recommend using mini tart tins with removable bottoms for easy crust removal
Next, make the tomato salsa by combining all ingredients in a bowl
Once the tarts are baked, top each one with a generous dollop of whipped spinach feta and a spoonful of fresh tomato salsa
These straightforward steps, complete with photos, will guide you to perfect tarts every time. For the complete recipe and measurements, scroll down below.
Customise Your Mini Potato Tarts
The best part of these Mini Crushed Potato Tarts is their versatility! Feel like experimenting? Add roasted vegetables for a heartier filling, swap feta for goat cheese for a tangy twist, or play with different herbs to match your taste. You can also mix and match toppings, or create one large tart instead of minis—perfect for slicing and sharing at a dinner party or as a stunning centrepiece!
Perfect for Entertaining
Whether you’re hosting a party or craving a savoury snack, these Mini Crushed Potato Tarts will impress. Best enjoyed fresh, they’re naturally gluten-free and loaded with bold flavours that everyone will love.
For a quick tutorial, check out our Instagram. Don’t miss our viral Crushed Potato Pie, the recipe that launched the whole potato trend! Thanks to its success, dishes like these tarts and Potato Crust Wraps are trending everywhere.
If you try this recipe (or any others), I’d love to see your photos! Make sure to tag me—I always enjoy seeing your creations.
Happy cooking,
Izabella
Description
These Mini Crushed Potato Tarts are a delightful combination of textures and flavours. The potato base is tender and perfectly seasoned, while the whipped spinach feta adds a creamy, tangy element. Topped with a fresh, vibrant tomato salsa, these tarts are satisfying and make for an impressive appetiser or light meal. Whether served at a gathering or enjoyed as a snack, they bring a unique twist to traditional potato dishes. Easy to make and customisable, they’re sure to become a favourite!
Ingredients
For the potato base:
For the whipped spinach feta:
For the tomato salsa:
For garnish:
Instructions
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Boil the potatoes in salted water until tender. Preheat the oven to 200°C (fan).
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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.Depending on the size of your potatoes, you may need to split one potato between two tart tins to ensure an even base.
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Drizzle with olive oil, then sprinkle with salt, pepper, Parmesan, and thyme.
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Bake for 40–45 minutes, or until golden.
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While baking, blend the feta, spinach powder (or fresh spinach), lime juice, black pepper, and olive oil in a food processor until smooth.
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In a separate bowl, combine chopped tomatoes, jalapeño, red onion, oregano, salt, balsamic vinegar, and olive oil for the salsa.
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Once the tarts are baked, remove them from the tins and top with whipped spinach feta and tomato salsa.
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Garnish with crumbled feta and a sprinkle of oregano.
Products
Affiliate Disclosure: This post contains Amazon affiliate links, i.e., when you buy any product using the links below, we get commissions. but it doesn’t cost you anything extra. If you do purchase any product using the given links, we thank you in advance!
Servings: 8 ServingCalories:204.83kcalTotal Fat:12.56gSaturated Fat: 4.46gTrans Fat: 0gCholesterol:23.04mgSodium:306.22mgPotassium:457.05mgTotal Carbohydrate:17.88gDietary Fiber: 2.3gSugars: 2.2gProtein:6.03gVitamin A: 47.78IUVitamin C: 22.75mgCalcium: 154.8mgIron: 1.03mgVitamin D: 0.1IUVitamin E: 1.25IUVitamin K: 9.99mcgThiamin: 0.12mgRiboflavin: 0.25mgNiacin: 1.32mgVitamin B6: 0.38mgFolate: 27.39mcgVitamin B12: 0.43mcgPhosphorus: 149.6mgMagnesium: 29.15mgZinc: 1.07mg
Note
Potato Size: Depending on the size of your potatoes, you may need to split one potato between two tart tins to ensure an even base.
Customisation: Feel free to get creative with the filling! Consider adding roasted vegetables, fresh herbs, or various cheeses to suit your taste.
Storage: Leftover tarts should be stored in an airtight container in the fridge for up to 2 days, but note that they are best enjoyed fresh due to the salsa.
Serving Suggestions: These tarts make excellent appetisers or snacks, perfect for gatherings or casual bites.
Make Ahead: You can boil the potatoes in advance and store them in the fridge. Assemble and bake the potato bases just before serving for optimal freshness.
Spice Level: Adjust the jalapeño in the salsa based on your spice preference, or omit it entirely for a milder option.
