A delicious and tasty second course, the savory melty tart with spinach and potatoes is very tasty and easy to prepare. A way to make children eat spinach or vegetables in general, like the zucchini strudel, this savory tart is crispy on the outside and soft and crunchy inside. I used sliced scamorza cheese, but you can use your preferred melting cheese.
Let’s get to work and prepare the savory melty tart with spinach and potatoes.
OTHER SAVORY TARTS
- Difficulty: Very Easy
- Cost: Inexpensive
- Preparation time: 20 Minutes
- Portions: 8 servings
- Cooking methods: Oven
- Cuisine: Italian
- Seasonality: All seasons
Ingredients for preparing the savory melty tart with spinach and potatoes
- 2.6 lbs potatoes
- 1.1 lbs spinach
- 2 cloves garlic
- 4 tbsps extra virgin olive oil
- to taste salt and pepper
- 5.3 oz sliced scamorza cheese
- 1 oz grated Parmesan
- 1 oz butter
- 2 tbsps breadcrumbs
Tools for preparing the savory melty tart with spinach and potatoes
- Pressure Cooker
- Pan
- Baking Dish
Steps for preparing the savory melty tart with spinach and potatoes
First, peel the potatoes and, after washing them, cut them into chunks. Steam them; I cooked them in a pressure cooker with the appropriate basket. While the potatoes are cooking, wash and dry the spinach.
Wilt the spinach in a pan with garlic and oil. Season with salt and pepper and cook until they are soft. Add the soft potatoes and let them absorb the flavors in the pan with the spinach for a couple of minutes. Remove the garlic.
Butter a baking dish, mine has a diameter of 10.6 inches. Sprinkle with breadcrumbs and place half of the spinach and potato mixture. Press to form the base. Cover with cheese slices and finish with the remaining potato and spinach mixture. Top with breadcrumbs and some butter flakes. Bake in the oven at 356°F, static, for about 30 minutes. Serve the dish hot.
Storage
Store the savory tart in the fridge for a couple of days at most.
