This potato crust tart turns humble potatoes into a golden, crispy base for a creamy spinach and cheese filling. Thinly sliced potatoes overlap like shingles, bake until crisp, then cradle melted mozzarella, cottage cheese and ricotta. It is a satisfying vegetarian dinner that looks special yet comes together with simple ingredients.
Ingredients
- 4 potatoes
- 20-30 g (1 1/2-2 tbsp) butter
- 1 bunch spinach
- 20 g green onions
- 100 g (1 cup) mozzarella or suluguni
- 1 garlic clove
- 2 eggs
- 100 g (1/2 cup) cottage cheese
- 100 g (1/2 cup) ricotta
- Salt and pepper
Instructions
- Slice the potatoes about 3 mm thick and overlap them in a buttered dish. Brush with melted butter and bake at 190 C (375 F) for 15 minutes.
- Saute the chopped spinach in a dry skillet with minced garlic. Mix with the grated cheese, cottage cheese, eggs, ricotta, and chopped green onion; season.
- Fill the potato crust, sprinkle with cheese, and bake at 180 C (350 F) for 40 minutes.
Tips
- Slice the potatoes as evenly as you can so the crust crisps uniformly. For more savory baked dishes, try the Quick Salmon and Broccoli Quiche and the Baked Sweet Potato with Green Cheese and Avocado, and see Serious Eats for tips on crisping potatoes.
- Press the potato slices firmly into the dish so no gaps remain for the filling to leak through.
- Let the tart cool for 10 minutes before slicing so it holds its shape.
Nutrition: Per 100 g: 82 kcal, protein 5 g, fat 3 g, carbs 8 g.