Potato, Taleggio & spinach tart

Potato, Taleggio & spinach tart

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(13 ratings)

Prep: 45 mins Cook: 25 mins Plus rising

More effort

Serves 6 - 8
This hearty tart is ideal for feeding a hungry crowd. It reheats really well, so you can bake it earlier in the day

Nutrition and extra info

  • Vegetarian

Nutrition: per serving

  • kcal370
  • fat14g
  • saturates7g
  • carbs46g
  • sugars2g
  • fibre3g
  • protein16g
  • salt1.43g
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For the base

  • 300g white bread flour, plus extra for dusting
  • 1 sachet easy-blend yeast



    Yeast is a living, single-cell organism. As the yeast grows, it converts its food (in the form…

  • 1 tbsp olive oil, plus a little extra

    Olive oil

    ol-iv oyl

    Probably the most widely-used oil in cooking, olive oil is pressed from fresh olives. It's…

For the topping

  • 300g salad potatoes (no need to peel them)



    The world's favourite root vegetable, the potato comes in innumerable varieties. A member of…

  • 200g baby spinach leaves
  • 200g taleggio cheese (or vegetarian alternative), thinly sliced
  • few rosemary sprigs



    Rosemary's intense, fragrant aroma has traditionally been paired with lamb, chicken and game…

  • 4 tbsp freshly grated Parmesan (or vegetarian alternative)



    Parmesan is a straw-coloured hard cheese with a natural yellow rind and rich, fruity flavour. It…


  1. Tip the flour and the yeast into a bowl and mix well. Stir in ½ tsp salt, then make a well in the centre and add 200ml hand-hot water and the oil and mix to a soft dough. Turn out onto a lightly floured surface and knead for 5 mins until the dough is smooth and silky. Return to the bowl, cover with a clean tea towel and leave to rise for 1 hr.

  2. Meanwhile, boil the potatoes, then drain. Leave until cool enough to handle, then peel and cut into thin slices.

  3. Put the spinach into a metal colander and pour over boiling water from a kettle to just wilt the leaves. Press out excess water using the edge of a saucer.

  4. Knead the risen dough and roll out to line a 30 x 36cm shallow rectangular tin. Arrange the spinach over the pastry to within 2cm of the edges. Arrange the potatoes and Taleggio alternately over the top and scatter with rosemary. Sprinkle the Parmesan over the filling and the pastry edges and drizzle with a little olive oil. Leave to rise again for 20 mins. Heat oven to 200C/180C fan/gas 6. Bake for 20-25 mins until the pastry is golden and the topping melted and golden brown. Serve cut into squares.

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Comments (16)

Alfie Barrishi's picture

Although it fed all of the family, it did not taste very nice at all, and rather tasted like a sickly potato pizza

ouchorocks's picture

Tasty tasty! Managed to get the cheese in Sainsburys, will make again! :)

dinangel's picture

Can't find taleggio cheese. Does anyone know something comparable?

mooboxer's picture

I used Gryuere cheese as i felt it needed a really tasty cheese and it really worked, it was really lovely.

spanna155's picture

Delicious and a great way to get kids to eat spinach. I spread a little pesto on the pastry before all the rest to give it a little kick and thought it went really well.

dgreenman's picture

I think Taleggio can only be made using animal rennet as part of it's PDO status and therefore isn't vegetarian.

kellyesue's picture

Very nice, although the dough came out rather yeasty, but that may have been my fault rather than the recipe's.

botleypark402's picture

This was yummy. Like NickB I also made this using puff pastry for the base and added pancetta. Served it with a side salad and thanks to my husband there were no leftovers. Will make again trying the proper base next time.

mrorsom's picture

Fantastic recipe. Don't hold back on the olive oil, rosemary and seasoning for a taste delight.

Couldn't get taleggio so replaced it with gouda. Also my local supermarket had no spinach so I replaced it with purple sprouting broccoli, split in half lengthways.

This was my first attempt at cooking pastry and it didn't turn out too well - a little brittle and bready. Something to work on for next time.

helsgraham's picture

Great recipe very tasty, made if for friends for lunch and was polished off in one go! Used a bread machine to make the base which was quick and easy.
Will make again for the family but may substitute cheese for a budget option as could only get the taleggio from Waitrose deli and it was quite expensive for an everyday dinner.

nicks951's picture

This is very nice.

Made really quick by using ready made puff-pastry as the base (make shallow cut all the way round to make a nicely risen border.
Definitely don't need to remove any peel from new potatoes - which will slice more easily if completely cold.

(I know it's very vegetarian - but for meat eaters some fried pancetta lardons scattered around before the cheese would be nice.

elizabethr's picture

Delicious and very moreish!

dollydolittle's picture

My local deli was out of taleggio so they suggested a combination of three cheeses - no idea what they were but it was very tasty. Also couldn't get the skins off the potatoes but it didn't matter. Will be making this again.

dollydolittle's picture

My local deli was out of taleggio so they suggested a combination of three cheeses - no idea what they were but it was very tasty. Also couldn't get the skins off the potatoes but it didn't matter. Will be making this again.

katmckee's picture

This recipe was really easy to follow and very tasty. The taleggio is a strong flavour which my 6 year old didn't like but perfect for adults. We had it with a side salad as it was quite filling and reheated it for lunch the next day.

cumeada's picture

Good vegie supper dish

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