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Potato and Spinach Pesto Tart

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“Based upon a recipe from Vegetarian Classics by Jeanne Lemlin. Looks elegant yet is easy to do. Very good.”
1hr 10mins

Ingredients Nutrition


  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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