Potato, Taleggio & spinach tart

Potato, Taleggio & spinach tart

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

Difficulty and servings

Moderately easy

Serves 6 - 8

Preparation and cooking times

Preparation time

Prep 45 mins

Cook time

Cook 25 mins

Plus rising
Vegetarian

Vegetarian

Method

  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.
Try

Green salad with summer herb dressing

Tear 3 Little Gem lettuces and 1 crisp lettuce (such as Batavia) into a salad bowl. Add a handful each parsley sprigs, mint leaves and snipped chives and toss everything together. Mix 2 tsp each chopped parsley, mint and snipped chives in a small bowl. Add 2 tbsp tarragon vinegar, 1 tsp Dijon mustard, a pinch of sugar, salt and pepper. Whisk in 5 tbsp olive oil until thickened and use to dress the salad.

Carrot, radish & chicory slaw

Grate 4 carrots, slice 1 bunch radishes and shred 2 heads chicory, preferably the pink kind. Mix in a bowl. Whisk together 2 tbsp mayonnaise, 2 tsp wholegrain mustard, 2 tsp white wine vinegar, 2 tbsp olive oil, salt and pepper, then add to the salad and toss to coat.

Per serving

370 kcalories, protein 16g, carbohydrate 46g, fat 14 g, saturated fat 7g, fibre 3g, sugar 2g, salt 1.43 g

Recipe from Good Food magazine, May 2010.

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Latest comments and suggestions

  • Binder photo Jane

    05 May 2010

    Jane rated and commented on this recipe

    4 stars

    Good vegie supper dish

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  • Binder photo katskitchen

    01 June 2010

    katskitchen rated and commented on this recipe

    4 stars

    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.

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  • Binder photo dollydolittle

    22 June 2010

    dollydolittle rated and commented on this recipe

    4 stars

    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.

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  • Binder photo dollydolittle

    22 June 2010

    dollydolittle commented on this recipe

    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.

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  • Binder photo Elizabeth

    12 July 2010

    Elizabeth rated and commented on this recipe

    5 stars

    Delicious and very moreish!

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  • Binder photo NickB

    16 August 2010

    NickB rated and commented on this recipe

    4 stars

    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.

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  • Binder photo Wellywanger

    11 October 2010

    Wellywanger commented on this recipe

    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.

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  • Binder photo MrOrsom

    21 October 2010

    MrOrsom rated and commented on this recipe

    5 stars

    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.

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  • Binder photo Sotongirl61

    09 May 2011

    Sotongirl61 rated and commented on this recipe

    4 stars

    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.

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  • Binder photo KellyeSue

    26 May 2011

    KellyeSue rated and commented on this recipe

    4 stars

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

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  • Binder photo David Greenman

    08 June 2011

    David Greenman commented on this recipe

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

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  • Binder photo ajk

    09 September 2011

    ajk commented on this recipe

    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.

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  • Binder photo susieboxer

    11 October 2011

    susieboxer rated and commented on this recipe

    5 stars

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

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  • Binder photo dinangel

    28 May 2012

    dinangel commented on this recipe

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

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Difficulty and servings

Moderately easy

Serves 6 - 8

Preparation and cooking times

Preparation time

Prep 45 mins

Cook time

Cook 25 mins

Plus rising
Vegetarian

Vegetarian

Ingredients

FOR THE BASE

  • 300g white bread flour, plus extra for dusting
  • 1 sachet easy-blend yeast
  • 1 tbsp olive oil , plus a little extra

FOR THE TOPPING

  • 300g salad potatoes (no need to peel them)
  • 200g baby spinach leaves
  • 200g taleggio cheese (or vegetarian alternative), thinly sliced
  • few rosemary sprigs
  • 4 tbsp freshly grated Parmesan (or vegetarian alternative)
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Per serving

370 kcalories, protein 16g, carbohydrate 46g, fat 14 g, saturated fat 7g, fibre 3g, sugar 2g, salt 1.43 g

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