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 resolution to stay in shape and follow 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.

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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.

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.

Buon appetito 🙂

Other brunch recipes you might like:

 

 

Caprese-Style Savory French Toasts
Frittata Roll Ups Stuffed with Spinach and Ricotta (Rotoli di Frittata)
Zucchini Pancakes
Baked Eggs in Tomato Sauce (Uova alla Contadina)
Savory Tart With Artichoke Hearts
Mushroom, Potato and Fontina Quiche
Crispy and Light Potato-Spinach Tart
Egg and Pancetta on Toasted and Bread Cups

INGREDIENTS:

1. • 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:

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).

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.