Thin spinach and potato tart

A recipe from cooking-ez.com

For 1 tart, you will need:

• 1 150 g cooked potatoes
• 2 50 g butter
• 3 150 g Puff or flaky pastry (pâte feuilletée)
• 4 150 g cooked spinach
• 5 100 g Bechamel sauce
• 6 30 g grated cheese
• 7 salt
• 8 pepper
• Total weight: 630 grams

Times:

Preparation	Resting	Cooking	Start to finish
18 min.	10 min.	30 min.	58 min.

Step by step recipe

1	Chop 150 g cooked potatoes fairly small.
2	Put in a bowl, salt and pepper, then add 50 g butter in small pieces. Mix well by mashing together with a fork, as coarsely or finely as you prefer.
3	Roll out 150 g Puff or flaky pastry (pâte feuilletée) into a roughly 9-inch (22 cm) circle and lay on a sheet of cooking parchment, laid on a baking sheet.
4	Preheat the oven to 430°F (220°C). Spread a layer of crushed potato on the puff pastry base.
5	Add a layer of spinach.
6	Spread the 100 g Bechamel sauce on top.
7	And finish with 30 g grated cheese.
8	Bake for about 30 minutes.
9	Leave to cool slightly before serving.

Remarks

If you don't have bechamel sauce, add extra grated cheese to make up for it.

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