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

      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, questions and tips

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    13th Oct, 2016
    Like this recipe, I use half a 500g packet of bread or ciabatta mix for the base which is quite quick and have used a few different cheeses eg gouda, emmental, cheddar as I haven't seen taleggio in the supermarket. Today I am also using some mozzarella which I have in.
    Alfie Barrishi
    27th Sep, 2014
    Although it fed all of the family, it did not taste very nice at all, and rather tasted like a sickly potato pizza pizza
    4th Sep, 2013
    Tasty tasty! Managed to get the cheese in Sainsburys, will make again! :)
    28th May, 2012
    Can't find taleggio cheese. Does anyone know something comparable?
    11th Oct, 2011
    I used Gryuere cheese as i felt it needed a really tasty cheese and it really worked, it was really lovely.
    9th Sep, 2011
    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.
    8th Jun, 2011
    I think Taleggio can only be made using animal rennet as part of it's PDO status and therefore isn't vegetarian.
    26th May, 2011
    Very nice, although the dough came out rather yeasty, but that may have been my fault rather than the recipe's.
    9th May, 2011
    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.
    21st Oct, 2010
    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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