Potato and Spinach Pesto Tart

George J.'s Note:

Based upon a recipe from Vegetarian Classics by Jeanne Lemlin. Looks elegant yet is easy to do. Very good.

• Total Time: 1 hrs 10 mins
• Prep Time: 45 mins
• Cook Time: 25 mins

Ingredients:

Servings: 4

• 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
• ¼ teaspoon salt
• black pepper
• ½ 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.

Reviews

[Alan Leonetti]

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