Taleggio, Spinach and Potato Tart
Serves: 6
Preparation: 10 minutes
Cooking Time: 25 minutes
A semi soft Italian cheese, with a thin crust and a strong aroma. The taste is mild and fruity with a creamy texture similar to that of Brie.
Ingredients
- 500g pack of ready made puff pastry
- 300g new/Charlotte potatoes
- 200g spinach
- 200g Taleggio cheese, sliced
- 3 sprigs of rosemary
- 30g Parmesan, grated
- 1 egg, beaten
- 1 tbsp olive oil
Method
- Heat the oven to 200C/180 fan/gas 5.
- Roll out the puff pastry, until 1 cm thick, and place on a greased baking tray. Brush all over with egg, and place in the oven for just 5 minutes. Set aside to cool slightly.
- Meanwhile, boil the potatoes until tender, but still firm. Just before draining add the spinach for 30 seconds to wilt. Drain, and when cool cut the potatoes into thick slices. Squeeze the water out of the spinach, and set aside.
- Arrange the potato and Taleggio onto the pastry, so they slightly overlap, leaving a 2 cm border round the outside. Sprinkle over the rosemary and Parmesan.
- Drizzle the tart with olive oil, and bake in the oven for 20 minutes, until the pastry has risen, and everything is golden brown.
- Serve hot or cold.
