Wednesday, January 27, 2016

Crispy and Light Potato and Spinach Tart

Scrumptiously healthy and light tart, filled with wholesome potatoes and fresh spinach 
over a crispy, buttery and cheesy crust.
A must try!

This post is sponsored by the US Potato Board, in collaboration with Honest Cooking
Thank you for your support :)

Maybe it's all the desserts I've been baking and the loads of chocolate I ate in the last few weeks to inspire this post. 
Or maybe, just maybe, it's my conscience whispering in my ear, and reminding me about my New Year’s resolution of staying in shape and following a healthy and balanced diet.
Either way, today I present you with this super light, vegetarian and deliciously healthy tart stuffed with tasty, oven-roasted potatoes, fresh saute' spinach and melted cheese.

Potatoes are such a fun and versatile ingredient. Healthy and so good for you. Naturally fat-free, sodium-free, cholesterol-free and, of course, gluten-free. Packed with fibers (in the skin, but not only!!), 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! I actually just learned this part by reading the US Potato Board website.
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.
You can serve this tart as you would for a quiche, for brunch or as a light dinner with a big green salad. Either way, this step-by-step recipe will show how easy it is to make. 

I used frozen puff pastry for the dough, which makes the job super-fast. Just thaw the pastry, partly bake the potatoes savored with rosemary, sauté the onions with fresh baby spinach, assemble the tart (don't forget the cheese!!) and throw in the oven. So easy, beautiful and delicious. 
Buon appetito :)

Ingredients: to made a  9 x 9 inches (22x22 cm) tart

  • 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

Preparation time: about one hour
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, saute' 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 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.

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.

Serve hot or at room temperature.
Enjoy :)


  1. Any suggestions on making this GF and DF?

    1. Hi! Hmmmm... I know it exists gluten free puff pastry (Europe and Australia), but I haven't been able to find it here in California. For the cheese, you should find an alternative for dairy free cheese, maybe one of the Go Veggie Food?!? I have not tried any of these products thou, so I'm not really sure how yummy they would be in this recipe :)

    2. Hi,

      I use a lot this blog but I also have to change the recepies to gluten free and normally taste good. Try this recepie, is the one I use to replace puff pastry:


      115 g margarine / butter

      2 to 4 teaspoons cold water

      180 grams of flour (90 grams of rice flour + 30 grams of potato starch + 30 grams of Special Line flour sCHÄR ( OR ANOTHER LABEL GF) + 30 grams of powder + 1 teaspoon xanthan gum tea)

      1/2 teaspoon fine salt tea

      2 teaspoons sugar

      Cut the butter into small pieces and place them in the freezer for 15-30 minutes.

      Add a few ice cubes to the water and allow to cool while you prepare the dry ingredients. Mix flour, salt and sugar in the bowl of your electric mixer until combined well. Add margarine and blend until the mixture resembles a coarse sand.

      With the mixer running, add a tablespoon of ice water soup slowly until the mixture starts to come together. If pressing the dough this remains stuck, then you have enough water, do not add more.

      Remove the dough from the machine and give it the form of a disc. Wrap it in plastic wrap and refrigerate for at least an hour or up to 2 -3 days. Remove the dough from the refrigerator five minutes before extending.

      Roll out the dough between two sheets of parchment paper and roll into a circle about 30 cm wide. With the bottom sheet of aid, carefully transfer the dough to a form of pie 23 cm and remove the paper. Push the dough very gently down to join the pie.

      Sorry I put the text in Google translator, hope to help you.


  2. Hi Manuela,

    I really LLLOOOVVVEE your blog and I can see lyour italian touch in your kitchen. I´m from Portugal and I´m addicted in your recepies, every weekend I use your blog and be sure that all famuly and friends love you also. ;)

    1. Thank you sooo much Isabel!!! And thank you for the GF puff pastry recipe. I will have to try it too :) Have an amazing day!