Potato and Spinach Pesto Tart |
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Prep Time: 45 Minutes Cook Time: 25 Minutes |
Ready In: 70 Minutes Servings: 4 |
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Based upon a recipe from Vegetarian Classics by Jeanne Lemlin. Looks elegant yet is easy to do. Very good. Ingredients:
1 sheet frozen puff pastry (half of a 17 oz. package) |
2 (10 ounce) packages frozen chopped spinach |
2 medium boiling potatoes, peeled and sliced 1/4 inch thick |
2 large eggs |
2 scallions, sliced |
1 cup swiss cheese, grated |
1/4 teaspoon salt |
black pepper |
1/2 cup pesto sauce |
Directions:
1. Pre-heat oven to 375°F.
2. Grease a large baking sheet.
3. Thaw puff pastry.
4. Thaw and drain spinach.
5. Cook and drain potatoes- do not overcook- should retain their shape.
6. In a medium bowl beat eggs and remove 2 tablespoons to be used later as a wash.
7. Mix spinach, scallions, cheese, salt and pepper into beaten eggs.
8. Flour a work surface and with a rolling pin roll pastry out to 12 X 14 and place onto greased baking sheet.
9. Spread pesto onto pastry leaving a 1 1/2 border.
10. Cover pesto with potatoes.
11. Cover potatoes with spinach mixture.
12. Fold the 1 1/2 border over filling forming a frame around the tart.
13. Brush egg wash onto pastry border.
14. Can chill up to 4 hours or cook immediately.
15. Bake 25 minutes or till pastry is golden brown.
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