Potato, Taleggio & spinach tart

Name: Potato, Taleggio & spinach tart
Prep time: 2 h 30 min
Cook time: 2 h 30 min
Total time: 2 h 30 min
Yield: 6
Cuisine: Global
Ingredients: 300 grams white bread flour, plus extra for dusting; 1 sachet easy-blend yeast; 1 Tbsp olive oil, plus a little extra; 300 grams salad potatoes (no need to peel them); 200 grams baby spinach leaves; 200 grams taleggio cheese (or vegetarian alternative), thinly sliced; 3 sprigs few rosemary; 4 Tbsps freshly grated parmesan (or vegetarian alternative)

The recipe Potato, Taleggio & spinach tart can be made in around 2 hours and 30 minutes. One serving contains 347 calories, 15g of protein, and 13g of fat. This recipe covers 20% of your daily requirements of vitamins and minerals. This recipe serves 6. If you have parmesan, taleggio cheese, olive oil, and a few other ingredients on hand, you can make it.

Instructions

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.

Ingredients you will need

Dough

All Purpose Flour

Water

Yeast

Salt

Cooking Oil

Tea

Equipment you will use

Kitchen Towels

Bowl

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

Ingredients you will need

Potato

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.

Ingredients you will need

Spinach

Water

Equipment you will use

Colander

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.

Ingredients you will need

Potato

Rosemary

Taleggio Cheese

Spinach

Dough

Roll

Sprinkle the Parmesan over the filling and the pastry edges and drizzle with a little olive oil. Leave to rise again for 20 mins.

Ingredients you will need

Olive Oil

Parmesan

Heat oven to 200C/180C fan/gas

Equipment you will use

Oven

Bake for 20-25 mins until the pastry is golden and the topping melted and golden brown.

Equipment you will use

Oven

Serve cut into squares.

Equipment

Ingredients

Servings:

300grams

white bread flour, plus extra for dusting 1

sachet easy-blend yeast 1Tbsp

olive oil, plus a little extra 300grams

salad potatoes (no need to peel them)200grams

baby spinach leaves 200grams

taleggio cheese (or vegetarian alternative), thinly sliced 3sprigs

few rosemary 4Tbsps

freshly grated parmesan (or vegetarian alternative)

Recommended wine: Cream Sherry, Moscato Dasti, Port

Tart works really well with Cream Sherry, Moscato d'Asti, and Port. A common wine pairing rule is to make sure your wine is sweeter than your food. Delicate desserts go well with Moscato d'Asti, nutty desserts with cream sherry, and caramel or chocolate desserts pair well with port. One wine you could try is NV Johnson Estate Cream Sherry. It has 5 out of 5 stars and a bottle costs about 19 dollars.