Potato and Spinach Pesto Tart

"Based upon a recipe from Vegetarian Classics by Jeanne Lemlin. Looks elegant yet is easy to do. Very good."
 
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Ready In:
1hr 10mins
Ingredients:
9
Serves:
4
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ingredients

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directions

  • Pre-heat oven to 375°F.
  • Grease a large baking sheet.
  • Thaw puff pastry.
  • Thaw and drain spinach.
  • Cook and drain potatoes- do not overcook- should retain their shape.
  • In a medium bowl beat eggs and remove 2 tablespoons to be used later as a wash.
  • Mix spinach, scallions, cheese, salt and pepper into beaten eggs.
  • Flour a work surface and with a rolling pin roll pastry out to 12" X 14" and place onto greased baking sheet.
  • Spread pesto onto pastry leaving a 1 1/2" border.
  • Cover pesto with potatoes.
  • Cover potatoes with spinach mixture.
  • Fold the 1 1/2" border over filling forming a frame around the tart.
  • Brush egg wash onto pastry border.
  • Can chill up to 4 hours or cook immediately.
  • Bake 25 minutes or till pastry is golden brown.

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Reviews

  1. George, I made this recipe of yours last night and it was FANTASTIC!!! Post more of your recipes. I check the newly posted recipes every day. Thanks, Chef Alan Leonetti
     
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