Potato and Spinach Pesto Tart
Elevate your appetizer repertoire with this Potato and Spinach Pesto Tart, a stunning and savory creation that's as delicious as it is visually appealing. Featuring a golden, flaky puff pastry crust adorned with creamy layers of homemade spinach-basil pesto, tender potato slices, and a blanket of melted mozzarella cheese, this tart strikes the perfect balance of flavor and texture. The vibrant pesto, made with fresh spinach, basil, garlic, parmesan, and a touch of lemon juice, gives this dish an irresistible herbaceous brightness. Whether served as a crowd-pleasing appetizer, a light vegetarian main course, or a show-stopping brunch centerpiece, this elegant tart promises to impress. Best of all, it’s simple to prepare and ready in under an hour, making it ideal for both entertaining and everyday indulgence.
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Recipe Information
Ingredients
- 1 puff pastry sheet
- 3 medium potatoes
- 2 cups fresh spinach leaves
- 1 cup fresh basil leaves
- 2 garlic cloves
- 1 cup parmesan cheese, grated
- 0.25 cup pine nuts (or walnuts)
- 0.33 cup olive oil
- 1 tablespoon lemon juice
- 1 teaspoon salt
- 0.5 teaspoon black pepper
- 1 cup shredded mozzarella cheese
- 1 egg (for egg wash)
- 1 tablespoon milk (for egg wash)
- 1 tablespoon all-purpose flour (for dusting)
Instructions
Preheat your oven to 400°F (200°C). Line a baking sheet with parchment paper.
Roll out the puff pastry on a lightly floured surface to ensure it fits your baking sheet. Transfer it to the prepared sheet.
Using a sharp knife, score a 1-inch border around the edge of the puff pastry without cutting all the way through. Prick the inner rectangle all over with a fork. Set aside.
Peel and slice the potatoes into thin, even rounds (about 1/8 inch thick). Place them in a pot of salted boiling water and cook for 5-7 minutes until just tender but not falling apart. Drain and let them cool slightly.
To make the spinach pesto, combine the spinach, basil, garlic, parmesan cheese, pine nuts, olive oil, lemon juice, salt, and black pepper in a food processor. Blend until smooth, scraping down the sides as needed. Adjust seasoning to taste.
Spread the spinach pesto evenly over the inner rectangle of the puff pastry, leaving the border clean.
Layer the potato slices over the pesto, overlapping them slightly. Sprinkle the shredded mozzarella cheese over the top of the potatoes.
In a small bowl, whisk together the egg and milk to create an egg wash. Brush the puff pastry border with the egg wash.
Bake in the preheated oven for 25-30 minutes, or until the pastry is puffed and golden brown, and the cheese is melted and bubbly.
Remove the tart from the oven and let it cool slightly before slicing. Serve warm or at room temperature.
Nutrition Facts
Calories |
2442 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 166.5 g | 213% | |
| Saturated Fat | 49.9 g | 250% | |
| Polyunsaturated Fat | 7.0 g | ||
| Cholesterol | 348 mg | 116% | |
| Sodium | 4857 mg | 211% | |
| Total Carbohydrate | 154.8 g | 56% | |
| Dietary Fiber | 18.5 g | 66% | |
| Total Sugars | 9.6 g | ||
| Protein | 90.5 g | 181% | |
| Vitamin D | 1.3 mcg | 6% | |
| Calcium | 1884 mg | 145% | |
| Iron | 12.1 mg | 67% | |
| Potassium | 3481 mg | 74% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
