Photo: Lars Blankers
Potato, Taleggio & spinach tart
8 ingredients
45 min + 25 min
Serves 6 - 8
openrecipes
This hearty tart is ideal for feeding a hungry crowd. It reheats really well, so you can bake it earlier in the day
Estimated Nutrition (whole recipe, rough)
1048
Calories
38g
Protein
33g
Fat
150g
Carbs
Counts 8 of 9 ingredients — the other 1 aren't in our nutrition table and contribute nothing above, so the real totals are higher.
What these numbers assume — 8 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Flour | 1 cup (125g) all-purpose | 455 |
| Potato | 1 medium (173g) baked | 161 |
| Olive Oil | 1 tbsp (14g) | 119 |
| Cheese | 1 oz (28g) cheddar | 113 |
| Parmesan Cheese | 1 oz (28g) | 110 |
| White Bread | 1 slice (30g) white | 79 |
| Spinach | 1 cup raw (30g) | 7 |
| Rosemary | 1 tsp dried (1.2g) | 4 |
| Salad | not in our table | 0 |
Totals for the whole recipe, adding one typical portion per ingredient — listed above. Quantities in the recipe are not counted, so this is a rough guide only — not suitable for medical or dietary planning.
Ingredients
- 300g white bread flour, plus extra for dusting
- 1 sachet easy-blend yeast
- 1 tbsp olive oil , plus a little extra
- 300g salad potatoes (no need to peel them)
- 200g baby spinach leaves
- 200g taleggio cheese (or vegetarian alternative), thinly sliced
- few rosemary sprigs
- 4 tbsp freshly grated Parmesan (or vegetarian alternative)
Directions
Step-by-step directions aren't available for this recipe in our database.
View the full recipe at the original source →
By bbcgoodfood ·
Recipe sourced from
openrecipes