Appetizer Side Dish

Buttery Potato Spinach Tart

  • Ready Time: 45min
    No Reviews
  • Potato Type: Yellow
  • Serves: One 9 x 9 tart
    Prep Method: Baked
Share on Print

Description

Recipe by: Manuela Mazzocco

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)
  • 2 Tablespoons of olive oil, divided
  • 1 rosemary sprig, chopped
  • 1 small onion sliced
  • 3 oz of fresh baby spinach
  • ½ cup shredded mozzarella cheese
  • ½ cup shredded sharp provolone cheese
  • 3 Tablespoons (15 gr) freshly grated Parmesan cheese
  • 1 Tablespoon of milk (for the crust edges) or one beaten egg
  • 1/2 tablespoon of butter, for the top
  • Salt

Preparation

  1. 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).
  2. Peal and cut the potatoes into thin slices, about 1/10 of an inch (2 mm) in thickness.
  3. 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).
  4. Drizzle with one tablespoon of olive oil, salt to taste and sprinkle with chopped, fresh rosemary.
  5. Bake the potatoes for about 20 minutes until mostly tender. You will bake them a little more later.
  6. 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.
  7. Add the baby spinach, and salt to taste. Let cook for a couple of minutes, until the spinach wilt down.
  8. 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 ⅕ 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.
  9. 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.
  10. Sprinkle the top with freshly grated parmesan cheese, and a few slivers of butter.
  11. Brush the edges of the dough with milk (or a beaten egg).
  12. Bake in the oven at 375° F (190° C) for about 20 minutes, until golden and crispy.
  13. Serve hot or at room temperature.

Nutrition

Calories220
Fat13g
Sodium200mg
Cholesterol10
Vitamin C4%
Carbohydrates20g
Fiber2g
Protein5g
Potassium8mg
Sugar1g

Reviews

Be the first to review this recipe by clicking the button below

Review This Recipe

Enter your name. This will be displayed when your review is posted.

Enter your email. This will not be displayed when your review is posted.

Rate this recipe on a scale of 1 to 5.

If you have actually cooked this recipe please check the box.

Potatoes USA Disclaimer

Please Note: You have clicked on a link to a website maintained by a third party and are about to leave the Potatoes USA website. The external link should not be considered an endorsement by Potatoes USA of the third party website or the company or organization that owns it, and Potatoes USA is not responsible for the accuracy or nature of the content of the linked website.

Click ‘OK’ to continue, or ‘Cancel’ to return to PotatoGoodness.com.

OK Cancel