1 | Chop 150 g cooked potatoes fairly small. | ![Thin spinach and potato tart : etape 25 Thin spinach and potato tart : etape 25](/images/recettes/divers/tartes/1203-1.webp) |
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. | ![Thin spinach and potato tart : etape 25 Thin spinach and potato tart : etape 25](/images/recettes/divers/tartes/1203-2.webp) |
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. | ![Thin spinach and potato tart : etape 25 Thin spinach and potato tart : etape 25](/images/recettes/divers/tartes/1203-3.webp) |
4 | Preheat the oven to 430°F (220°C).
Spread a layer of crushed potato on the puff pastry base. | ![Thin spinach and potato tart : etape 25 Thin spinach and potato tart : etape 25](/images/recettes/divers/tartes/1203-4.webp) |
5 | Add a layer of spinach. | ![Thin spinach and potato tart : etape 25 Thin spinach and potato tart : etape 25](/images/recettes/divers/tartes/1203-5.webp) |
6 | Spread the 100 g Bechamel sauce on top. | ![Thin spinach and potato tart : etape 25 Thin spinach and potato tart : etape 25](/images/recettes/divers/tartes/1203-6.webp) |
7 | And finish with 30 g grated cheese. | ![Thin spinach and potato tart : etape 25 Thin spinach and potato tart : etape 25](/images/recettes/divers/tartes/1203-7.webp) |
8 | Bake for about 30 minutes. | ![Thin spinach and potato tart : etape 25 Thin spinach and potato tart : etape 25](/images/recettes/divers/tartes/1203-8.webp) |
9 | Leave to cool slightly before serving. | ![Thin spinach and potato tart : etape 25 Thin spinach and potato tart : etape 25](/images/recettes/divers/tartes/1203-0.webp) |
If you don't have bechamel sauce, add extra grated cheese to make up for it.