I present you with this light, vegetarian and deliciously healthy tart stuffed with tasty, oven-roasted potatoes, sautéed spinach and melted cheese.
Potatoes are such a fun and versatile ingredient. Naturally fat-free, sodium-free, cholesterol-free and, of course, gluten-free. Packed with fiber, and lots of important nutrients which, among other things, may help lowering your blood pressure, lower your blood cholesterol, and support your immune system. Potatoes are a great source of potassium, iron, vitamin C, and vitamin B6. Did you know that potatoes have more potassium than bananas, and more vitamin C than tomatoes?!? Simply amazing!
In my recipe today I used yellow potatoes. Soft and subtly sweet. Rich and buttery. Flavorful and incredibly tasty, especially when baked to perfection, with a sprinkle of fresh rosemary and a drizzle of extra virgin olive oil.
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Buttery Potato Spinach Tart
- Total Time: 65 minutes
- Yield: 1 -9x9 tart
Description
Filled with nutritious potatoes and spinach, this crispy tart is made with a crispy, buttery and cheesy crust. A beautiful appetizer or dinner party side.
Ingredients
- 1 sheet of puff pastry - I used frozen puff pastry made by Pepperdige Farm (the box comes with two sheets, 8.7 oz (245 gr) each)
- 4 medium yellow potatoes (about 1.5 lb (680 gr) - I used Idaho potatoes)
- 2 tablespoons of olive oil (divided)
- 1 rosemary sprig (chopped)
- 1 small onion sliced
- 3 oz 85 gr of fresh baby spinach
- 1/2 cup 50 gr shredded mozzarella cheese
- 1/2 cup 50 gr shredded sharp provolone cheese
- 3 tablespoons 15 gr freshly grated Parmesan cheese
- one tablespoon of milk (for the crust edges or one beaten egg)
- half tablespoon of butter (for the top)
- salt
Instructions
- Remove the puff pastry from the freezer and let it thaw at room temperature for about 30 minutes, while you prepare the rest of the ingredients. Preheat the oven to 375° F (190° C).
- Peal and cut the potatoes into thin slices, about 1/10 of an inch (2 mm) in thickness.
- Layer the potato slices on a baking sheet, covered with parchment paper (it will make it easier to clean the pan and to remove the potatoes without scratching the pan).
- Drizzle with one tablespoon of olive oil, salt to taste and sprinkle with chopped, fresh rosemary.
- Bake the potatoes for about 20 minutes until mostly tender. You will bake them a little more later.
- In a large frying pan, sauté the sliced onion in one tablespoon of olive oil. Cook over medium-high flame for about three minutes, until golden and tender.
- Add the baby spinach, and salt to taste. Let cook for a couple of minutes, until the spinach wilt down.
- Unwrap the dough, and place it on a baking sheet lined with parchment paper. Fold up a little bit of the edge all around, maybe about 1/5 of an inch (5 mm). Spread the spinach/onion mixture evenly over the dough, leaving out the edge. Sprinkle the top with the shredded mozzarella and provolone cheese, or your favorite cheese.
- Layer the potatoes on top. You can make a nice ordered layer like I did, or not! Careful not to burn your fingers, if the potatoes are still hot.
- Sprinkle the top with freshly grated parmesan cheese, and a few slivers of butter.
- Brush the edges of the dough with milk (or a beaten egg).
- Bake in the oven at 375° F (190° C) for about 20 minutes, until golden and crispy.
- Serve hot or at room temperature.
- Prep Time: 25 minutes
- Cook Time: 40 minutes
- Category: Side Dish
- Cuisine: Italian
Frequently Asked Questions
What type of cheese works best for the buttery potato spinach tart?
A good choice for this tart is a melting cheese like mozzarella or a sharp cheese like cheddar, as they will complement the flavors of the sautéed spinach and roasted potatoes.
How do I ensure the crust of the tart is crispy?
To achieve a crispy crust, pre-bake the tart crust until golden before adding the filling, and make sure not to overload it with too much moisture from the sautéed spinach.
Can I use sweet potatoes instead of regular potatoes for the tart?
Yes, you can substitute regular potatoes with sweet potatoes for a different flavor profile, but adjust the cooking time as sweet potatoes may cook faster.
