I’m always fascinated by people who go off food when they are sick. Invariably when I’m under the weather I tend to want tasty comforting food. Today was one of those days and freezer food just wasn’t going to cut it. I needed something tasty but fast and so this tart was born.
We had this for dinner with salad, it would be perfect for a summer lunch too.
1 ready rolled packet of puff pastry
200g of fresh spinach
5/6 salad potatoes ( see tip below)
150g of Taleggi
o cheese, sliced about 1/2 cm thick.
2 sprigs of rosemary ( rhyme would also work)
1 egg for an egg wash
Preheat oven to 180 ( fan oven)
Cook the potatoes. Allow to cool slightly and cut into slices, no need to peel.
Meanwhile place your spinach in a sieve and pour boiling water over it to make the spinach wilt. Set aside to drain and when cooled ( run under cold water to speed this up) squeeze as much liquid out as possible.
Roll out the pastry onto a baking tray. Using a knife score around the edge, about 1cm in, make sure not to cut through the pastry.
Scatter over your spinach, keeping inside the scored edge. Place the sliced potatoes on top, ensuring they don’t overlap. Season with salt and a good grating of pepper. Scatter over the leaves of your rosemary sprigs ( no need to chop). Top with the sliced cheese.
Brush the edges of the pastry with your egg wash.
Bake for about 25 minutes.
Tip: To speed things up I used the little bags of salad potatoes that come in the microwave bags, 7 1/2 minutes and they are done…very handy. I’ll keep the unused ones to fry off tomorrow.
Also: If you haven’t cooked with Tallegio before, it smells very strong when cooking, but it is a lovely mild, slightly nutty cheese, so don’t be alarmed. I found mine in Tesco, I hadn’t seen it in there before, so hopefully they will keep stocking it.