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Buttery Potato Spinach Tart

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Potato Type: Yellow
Prep Method: Baked


AppetizerSide Dish


Serves One 9 x 9 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)
  • 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


  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.


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Recipe By: Manuela Mazzocco

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Nutrition Facts Per Serving









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