Potato, taleggio and spinach tart

Taleggio and parmesan make this potato and baby spinach tart a moreish, tasty option. Use vegetarian rennet cheeses for a meat-free Monday meal.

Serves: 6-8

Preparation time: 45 minutes, plus 20 minutes rising

Cooking time: 20-25 minutes


300g salad potatoes
200g baby spinach leaves
200g thinly sliced taleggio cheese
a few sprigs fresh rosemary
4 tbsp freshly grated parmesan
300g white bread flour
1 sachet easy-blend yeast
1 Tbsp (15ml) olive oil


Mix the flour, yeast and 1/2 tsp salt in a bowl. Make a well in the centre, add 200ml hand-hot water and the oil. Mix to a soft dough. Turn out onto a lightly floured surface and knead for 5 mins until smooth and silky. Return to the bowl, cover with a clean tea towel and leave to rise for 1 hr.

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

Put the spinach into a metal colander and pour over boiling water to just wilt the leaves. Press out excess water.

Knead the risen dough and roll out to line a 30 x 36cm shallow rectangular tin. Arrange spinach over the pastry to within 2cm of the edges. Lay the potatoes and taleggio alternately over the top, scatter with rosemary, and sprinkle parmesan over filling and edges. Drizzle with oil.

Leave to rise for 20 mins. Heat oven to 200C/180C fan/gas 6. Bake for 20-25 mins until pastry is golden and the topping melted. Serve cut into squares.

© BBC Good Food Magazine. Produced as part of the LOVE BAKING season on BBC Lifestyle on DStv.

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