Vegan tartlets with potatoes, sweet peppers, and olives

Ingredients:

• 1 medium potato, peeled and cut into 0.5 cm cubes.
• 4 tablespoons extra-virgin olive oil
• 2 tbsp nutritional yeast
• 1 medium shallot, finely chopped
• 2 tablespoons red wine vinegar
• 1 teaspoon tomato paste
• 0.5 tsp sweet smoked paprika
• A pinch of cayenne pepper
• 0.5 cups loosely packed fresh parsley leaves, chopped
• 2 large canned piquillo peppers, finely chopped
• 12 Kalamata olives, finely chopped
• 30 mini phyllo tartlets

Preparation:

1. Place the potatoes in a small saucepan and add just enough water to cover. Bring to a boil and simmer until the potatoes are tender, about 10 minutes. Drain the potatoes in a colander and shake well. Return the potatoes to the saucepan and add 2 tablespoons of olive oil, nutritional yeast, and 1/2 teaspoon of salt. Mash with a fork until smooth (a few lumps are okay). Set aside.
2. In a small skillet over medium-high heat, heat the remaining 2 tablespoons olive oil, add the shallots and a pinch of salt, and cook, stirring frequently, until softened and beginning to darken, about 3 minutes. Add the vinegar, tomato paste, paprika, and cayenne pepper and cook, stirring constantly, until the spices are toasted and the oil turns brick-red, about 1 minute. Remove from heat and stir every last bit into the mashed potatoes. Add half the parsley and peppercorns, the olives, and 3/4 teaspoon of salt and toss to combine. The filling can be made a day ahead and refrigerated.
3. Preheat oven to 220°C (425°F). Arrange the phyllo tartlets on a baking sheet and fill each with 1 heaping teaspoon of the potato mixture. Bake until heated through, 4-5 minutes. Garnish with the remaining parsley and piquillo pepper.