Potato Roses Tart | Idaho Potato Commission

Name: Potato Roses Tart | Idaho Potato Commission
Ingredients: 4-5 medium-sized Idaho® Russet potatoes; ¼ - ⅓ cup vegetable oil (or more for greasing); Salt; pepper; 1½ cups all-purpose flour; ½ teaspoon salt; 1 stick plant-based butter, chopped into small pieces (I used Country Crock Plant butter); 4 tablespoons ice-cold water (I put a few ice cubes in ice water to make them extra cold); 1 teaspoon vegetable oil; ⅓ cup (55 grams) bell pepper, diced; ½ cup (55 grams) red onion, diced; 200 millimeter full-fat canned coconut milk; 2 tablespoons chickpea flour; 1 teaspoon cornstarch; 1 teaspoon garlic powder; ¼ teaspoon paprika; pinch of ground turmeric; pinch of dried Italian seasoning; ¼ teaspoon red pepper flakes

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Gorgeous potato roses baked in a savory coconut milk custard with onions and peppers will make a holiday, or any day, a little extra special! See Tina's full post here, including more photos!

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Ingredients

4-5 medium-sized Idaho® Russet potatoes
¼ - ⅓ cup vegetable oil (or more for greasing)
Salt
pepper
1½ cups all-purpose flour
½ teaspoon salt
1 stick plant-based butter, chopped into small pieces (I used Country Crock Plant butter)
4 tablespoons ice-cold water (I put a few ice cubes in ice water to make them extra cold)
1 teaspoon vegetable oil
⅓ cup (55 grams) bell pepper, diced
½ cup (55 grams) red onion, diced
200 millimeter full-fat canned coconut milk
2 tablespoons chickpea flour
1 teaspoon cornstarch
1 teaspoon garlic powder
¼ teaspoon paprika
pinch of ground turmeric
pinch of dried Italian seasoning
¼ teaspoon red pepper flakes