Potato and Kale Tart (vegan, gluten free)

Perfect for brunch!

I’m a big fan of quiches and tarts for brunch. Once I switched to a plant based diet, I realized that vegan quiche was almost impossible to find. So I decided to work on a plant based version of my own to make at home. Don’t be afraid of the tofu in this tart! You wouldn’t even know there was tofu in it because of it’s creamy, buttery flavor. Make sure to use extra firm or firm silken tofu which you can find in the Asian food aisle of the grocery store. I used the Mori-Nu brand. It’s the kind that isn’t found in the refrigerated section. You won’t get the same smooth texture with regular tofu.

This is the silken tofu you want

For the crust, I used gluten free flour but you can substitute with all purpose flour if you aren’t gluten free. Make sure you use cold butter for the dough. I make mine in a stand mixer but you can also use a fork or pastry cutter. For this recipe, I used an 11 inch pie pan. You can use this dough right away if you choose or make it a few days ahead and store it in an air tight container in the fridge. Having parchment paper or wax paper really helps while rolling the dough out.

This savory tart is rich and full of flavor. The crust is buttery and melts in your mouth. It’s perfect for a brunch crowd. It’s really delicious! The variations are endless – you could add seitan crumbles, tempeh bacon, leeks, artichokes, sun-dried tomatoes… I went with potato and kale. Feel free to add up to a cup more of kale or spinach. This dish can be stored in the fridge for 2 days covered with foil.


The dough will lose its crumbly texture once you start adding cold water
Roll out dough between parchment
Dough should be 1/4″ thick
Flip dough into pie pan using parchment and bake for 7 minutes
Fill with tofu mixture and even out with spatula

Potato and Kale Tart

  • Servings: 8
  • Difficulty: Medium
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    For the filling:
  • 1 cup diced potato (half a potato)
  • 1 cup diced onion (half an onion)
  • 2 cloves minced garlic
  • 1 1/2 cups roughly chopped baby kale
  • 2 12 oz packages of extra firm silken tofu
  • 1 tbs extra virgin olive oil
  • 2 tbs lemon juice (juice of half a lemon)
  • 2 tbs nutritional yeast (optional)
  • 1/8 tsp salt (more to taste)
  • 1/4 tsp freshly ground black pepper
  • 1 tbs arrowroot powder (to thicken)
  • 3 tbs almond milk
  • For the crust:
  • 1.5 cups gluten free flour
  • 6 tbs cold vegan butter
  • 1/4 tsp salt
  • 2-3 tbs cold water


  • For the crust:
  • Preheat oven to 375F. Grease an 11″ pie pan with vegan butter or olive oil. In the bowl of a stand mixer add flour and cold butter. Mix on low speed until crumbly and add cold water 1 tbs at a time until dough starts to form.  Or, in a medium sized bowl, using a fork or pastry cutter, cut the butter into flour until crumbly. Do not overwork the dough. Add 1 tbs of water at a time to form dough and roll into a ball. You can refrigerate the dough for later or use the dough immediately. Place dough between two sheets of parchment or wax paper. Roll dough into a circle until it is about 1/4″ thick. Next, leaving dough on bottom layer of parchment or wax paper, carefully flip dough into the pie pan so that it is centered. Gently press dough evenly into the pan and remove overlying dough from edges. If you want, you can use a fork (easiest) or your fingers to form a decorative pattern around the edges of the crust. Next, place parchment paper on top of crust. Place oven safe pie weights on top of parchment paper to keep crust flat while baking. Bake for 7 minutes then remove from oven, remove pie weights and parchment paper, and set crust aside.
  • For the filling:
  • Remove tofu from packages and wrap in a clean towel for 10 minutes to drain excess water. In a medium sized sauce pan, saute onions, garlic, and potato in olive oil on medium heat until softened. Add kale and saute for 30 seconds. Remove mixture from heat and place in a large mixing bowl. Next, place almond milk, drained tofu, salt, pepper, lemon juice, arrowroot powder, and nutritional yeast in a high powered blender and blend until smooth and creamy. Pour tofu into bowl with potato, kale, garlic, and onion mixture and stir until combined. Pour entire mixture into pie pan and use a spatula to evenly distribute mixture and smooth the top.
  • Put a baking sheet under the pie pan (if it has a removable bottom) before placing in preheated oven. Bake at 375F for 53-57 minutes making sure to check that the crust does not burn. Tart filling and crust should have a golden brown appearance throughout. Tart should be set -not wiggly in the center. Allow tart to cool for 15-20 minutes before serving. May store in the fridge for up to 2 days. Reheat leftovers in toaster oven for best results.

Nutrition Information:

  • Approximate Calories for 1/8 of tart: 253 cal
Buttery and satisfying!




6 thoughts on “Potato and Kale Tart (vegan, gluten free)

  1. Hi Jyothi.Loved your preparation of potato-kale tart.Its so healthy and looks great The addition of tofu makes it on my choice list.I think your blog is a bit different and a bit better also because of being so healthy and nutritious.If you find few minutes do visit my blog at http://www.abhajhablog.wordpress.com.I hope you will find something you like.Take care.

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