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

• Cooking Time Prep 45 mins
  Cook 25 mins
• Skill Level Moderately easy
• Servings Serves 6 - 8

Nutrition per serving

• Kcalories

  370

• Protein

  16g

• Carbs

  46g

• Fat

  14g

• Saturates

  7g

• Fibre

  3g

• Sugar

  2g

• Salt

  1.43g

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)

Directions

1. Tip the flour and the yeast into a bowl and mix well. Stir in � 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.

Categories: Courses, Vegetarian