This site uses only a few technical cookies necessary for its operation. By continuing to browse, you accept their use.
To find out more...
To find out more...
Thin spinach and potato tart
A savoury tart with a thin puff pastry base, crushed potatoes, spinach, bechamel sauce and topped with a sprinkling of grated cheese.
42 K 4.7/5 (3 reviews)
60 min.
Easy
1.95 €
1 tart
8 IngredientsLast modified on: June 13th 2021
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 for this recipe
Preparation: 20 min.
Resting: 10 min.
Cooking: 30 min.
All in all: 60 min.
If you start now, at , you will finish around : ?.Change start time
To finish around 7pm, you'll need to have started before: .Change end time
Step by step recipe
Stage 1 - ⌛ 3 min.
Chop 150 g cooked potatoes fairly small.
Stage 2 - ⌛ 4 min.
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.
Stage 3 - ⌛ 4 min.
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.
Stage 4 - ⌛ 2 min.
Preheat the oven to 430°F (220°C).
Spread a layer of crushed potato on the puff pastry base.
Spread a layer of crushed potato on the puff pastry base.
Stage 5 - ⌛ 2 min.
Add a layer of spinach.
Stage 6 - ⌛ 2 min.
Spread the 100 g bechamel sauce on top.
Stage 7 - ⌛ 1 min.
And finish with 30 g grated cheese.
Stage 8 - ⌛ 30 min.
Bake for about 30 minutes.
Stage 9 - ⌛ 10 min.
Leave to cool slightly before serving.
Remarks
If you don't have bechamel sauce, add extra grated cheese to make up for it.
Keeping: Best eaten without delay, but can be reheated.
Source: Home made.
Nutritional information
How much will it cost?
- For 1 tart : 1.95 €
Change currency:
Note: Be careful, these prices are only an estimate, you can consult the table of prices by ingredients used for this estimate.
This recipe uses (among others)
Cooked potatoes
Like these other recipes: Green Piedmont Salad, Warm salad of potatoes and purple artichokes, Stuffed mushrooms au gratin, Baked salmon fillet, Creamy spinach and potato gratin, ... See them all 57
Puff or flaky pastry (pâte feuilletée)
You can get more informations, or check-out other recipes which use it, for example: Koulibiak in pie dish, Yvetot Douillons, Apple and pear tart, Olive twists, Cheese and tomato tart, ... See them all 72
Cooked spinach
You can get more informations, or check-out other recipes which use it, for example: Asparagus and spinach gratin, Scrambled eggs with butter-fried bread and fresh spinach, Spinach and ricotta ravioli, Spinach and hard-boiled egg gratin, Spinach brik parcels, ... See them all 36
Bechamel sauce
You can get more informations, or check-out other recipes which use it, for example: Stuffed artichokes au gratin, Endives , Potato and broccoli gratin, Italian style gratin, New Zealand pies, ... See them all 31
Other recipes you may also like
New tiramisu
This new version of tiramisu is easier, and in my opinion much better. You will certainly appreciate, like me, the light creamy taste, this time presented in brandy goblets. January 19th 2015429 K3.3 55 min.
Buckwheat pancakes
Buckwheat pancakes (galettes de sarasin in French) are typical of Brittany and are often served as a savoury dish. They are made with buckwheat flour (a cereal-like seed which is gluten free). July 21th 2015190 K 24.3 15 min.
Purée of Jerusalem artichokes with foie gras
This recipe features a rather unexpected combination that works really well: the distinctive flavour of Jerusalem artichoke with the richness of foie gras. The Jerusalem artichokes are puréed with potatoes. This is serves hot mixed with very cold diced foie gras. The combination of flavours and contrast of hot and cold is delicious. January 11th 202380 K4.1 20 min.
Quince paste
This traditional French "pâte de fruit" (fruit paste or leather) has a distinctive, firm consistency and is full of flavour, with the characteristic tang of quince. The preparation is rather long, but the result is well worth all the effort. December 3rd 201761 K1 2 hours 3 min.
Baked eggs with chicken and spinach
A classic recipe for baked eggs (œufs cocotte), cooked in ramekins with a base layer of spinach and diced chicken. March 29th 202051 K4 30 min.
News list of cooking-ez.com
Sign up to receive the latest recipes (next batch due to be sent on 2026-01-04)
Note: We'll never share your e-mail address with anyone else.
Post a comment or question
Follow this recipe
If you are interested in this recipe, you can "follow" it, by entering your email address here. You will then receive a notification immediately each time the recipe is modified or a new comment is added. Please note that you will need to confirm this following.
Note: We'll never share your e-mail address with anyone else.
Alternatively: you can subscribe to the mailing list of cooling-ez.com , you will receive a e-mail for each new recipe published on the site.