Skip to Content

Amazing Spinach Tart: A 350 Calorie Delight that is a Light and Comforting Delight

Okay, so listen up! I’ve got a recipe that’s about to become your new favorite thing. Seriously. We’re talking about a **Spinach and Cheese Tart with Potato Dough: A Light and Comforting Delight**. Now, I know what you might be thinking – potato dough? Trust me on this one! It’s not heavy or dense like some crusts can be. Instead, it gives you this incredible, slightly rustic texture that pairs *perfectly* with a creamy, cheesy spinach filling.

This tart is my go-to when I want something that feels special but isn’t a huge fuss. It all started a few years back when I was trying to use up some leftover mashed potatoes (because who doesn’t always have those?!). I remembered seeing something about potato in dough and thought, “Why not?” After a few tries (and yes, a couple of slightly-less-than-perfect attempts, let’s be real!), I landed on this version. It’s become a staple for weeknight dinners, lazy weekend lunches, and even impressing friends without breaking a sweat. It’s just so… comforting, you know? Like a warm hug in tart form.

Why You’ll Love This Spinach and Cheese Tart with Potato Dough

Okay, so besides tasting absolutely amazing, this **Spinach and Cheese Tart with Potato Dough: A Light and Comforting Delight** has a few tricks up its sleeve:

  • That potato dough? It’s seriously unique! It gives you a tender, slightly flaky crust that’s way lighter than traditional pastry.
  • The filling is pure comfort. Creamy ricotta, salty Parmesan, and earthy spinach – it’s a classic combo for a reason.
  • It looks fancy, but it’s surprisingly simple to pull together. Perfect for when you want to impress without the stress.
  • It works for *everything*. Brunch, lunch, light dinner, or even cut into smaller squares for a party appetizer.

Equipment Needed for Your Spinach and Cheese Tart with Potato Dough

You don’t need a ton of fancy gadgets for this **Spinach and Cheese Tart with Potato Dough: A Light and Comforting Delight**, which is another reason I love it! Here’s what you’ll want to have handy:

  • A good pot for boiling those potatoes.
  • A potato masher (or even a fork will work in a pinch!).
  • A mixing bowl for the dough and another for the filling.
  • A sauté pan for the onion, garlic, and spinach.
  • A tart pan (mine is usually a 9-inch, but measure yours!).

That’s pretty much it! See? Easy peasy.

Ingredients for a Perfect Spinach and Cheese Tart with Potato Dough

Alright, let’s talk ingredients! This **Spinach and Cheese Tart with Potato Dough: A Light and Comforting Delight** uses pretty simple stuff, but getting them just right makes all the difference. You’ll need:

  • About 250g of potatoes – any kind that mashes up nicely, like Russets or Yukon Golds.
  • 100g of all-purpose flour.
  • 50g of butter, softened a bit is best.
  • One happy egg for the dough.
  • Salt, pepper, and a little pinch of nutmeg for seasoning the dough (trust me on the nutmeg!).
  • About 300g of fresh spinach – that big pile will cook down, don’t worry!
  • One small onion, finely chopped.
  • Two cloves of garlic, minced up nice and small.
  • 150g of ricotta cheese – get the full fat kind for the creamiest filling.
  • 100g of grated Parmesan cheese – the real stuff has the best flavor.
  • Another egg for the filling.
  • More salt, pepper, and another tiny pinch of nutmeg for the filling.

That’s the whole gang! Simple, right?

Crafting Your Spinach and Cheese Tart with Potato Dough: Step-by-Step

Okay, now for the fun part – putting it all together! Making this **Spinach and Cheese Tart with Potato Dough: A Light and Comforting Delight** is really straightforward. Just follow these steps, and you’ll have a gorgeous tart ready to bake in no time. Don’t stress, you got this!

Spinach and Cheese Tart with Potato Dough: A Light and Comforting Delight - detail 2

Preparing the Potato Dough for Your Tart

First things first, let’s get that amazing potato dough ready! You want to boil those potatoes until they’re super tender, then mash them up until there are no lumps left. Let them cool down for a few minutes so they’re not too hot to handle. Now, grab a bowl and mix the mashed potatoes with the flour, softened butter, that first egg, and your seasonings – salt, pepper, and that little whisper of nutmeg. Mix it with your hands (it’s the best way to feel it!) until it comes together into a nice, workable dough. It should be soft but not sticky. If it feels too wet, add just a tiny bit more flour. Once it’s ready, press it evenly into your tart pan, pushing it up the sides. Don’t worry about making it perfect, rustic is good!

Creating the Flavorful Spinach and Cheese Filling

While your dough is waiting patiently, let’s make that delicious filling! Heat a little olive oil or butter in your pan over medium heat. Toss in the chopped onion and sauté until it’s soft and smells amazing, about 5 minutes. Add the minced garlic and cook for just another minute – don’t let it burn! Now, cram all that fresh spinach into the pan. It’ll look like way too much, but it wilts down surprisingly fast. Cook it until it’s just wilted, then take it off the heat. This next part is CRUCIAL for a tart that isn’t watery: let the spinach cool for a few minutes, then squeeze out as much water as humanly possible. I usually grab handfuls and really wring it out. Chop the squeezed spinach up a bit if the pieces are big. In another bowl, mix the spinach with the ricotta cheese, grated Parmesan, the second egg, and the salt, pepper, and nutmeg for the filling. Give it a good stir to combine everything.

Assembling and Baking Your Spinach and Cheese Tart

Time to bring it all together! Pour that lovely spinach and cheese filling into the potato dough crust you pressed into the tart pan. Spread it out evenly with a spoon. Pop it into a preheated oven at 180°C (that’s 350°F for my Fahrenheit friends). Bake it for about 30 to 40 minutes. How do you know it’s done? The crust should be golden brown, and the filling should look set, maybe even a little puffed up in the center. If it’s browning too fast, you can loosely tent it with foil for the last 10 minutes. Let it cool for a few minutes before slicing – this helps everything set up nicely. And there you have it! Your beautiful, comforting **Spinach and Cheese Tart with Potato Dough** is ready!

Tips for Success with Your Spinach and Cheese Tart

Okay, so making this **Spinach and Cheese Tart with Potato Dough: A Light and Comforting Delight** is pretty straightforward, but a few little tips can make it go from great to absolutely perfect! First off, make sure those mashed potatoes for the dough are nice and smooth – no big lumps! Also, don’t skip squeezing ALL the water out of the cooked spinach; that’s key to a filling that isn’t soggy. When you’re pressing the dough into the pan, take your time and make sure it’s pretty even. And finally, trust your eyes in the oven! Bake it until that crust is truly golden brown and the filling looks firm. A slightly longer bake is better than an underbaked, wobbly tart, trust me!

Serving Suggestions and Variations for Your Tart

Okay, so you’ve baked your gorgeous **Spinach and Cheese Tart with Potato Dough: A Light and Comforting Delight**. Now, how to enjoy it? It’s fantastic warm, straight from the oven (let it cool just a few minutes!). It’s also totally delicious at room temperature, which makes it perfect for picnics or potlucks. I love serving it with a simple fresh green salad, maybe with a light vinaigrette. If you want to mix things up a bit, feel free to add other veggies to the filling! Sautéed mushrooms are amazing, or maybe some finely diced bell peppers. A little pinch of red pepper flakes can give it a nice kick too. Don’t be afraid to play around!

Frequently Asked Questions About Spinach and Cheese Tart

Got questions about this delightful **Spinach and Cheese Tart with Potato Dough**? Totally understand! Here are a few things people often ask:

Q: Can I use frozen spinach instead of fresh?

A: Absolutely! Just make sure you thaw it completely and squeeze out as much water as possible. You’ll likely need less frozen spinach than fresh since it’s already wilted down.

Q: My potato dough is sticky, what did I do wrong?

A: This usually means your mashed potatoes weren’t cool enough, or you might need a tiny bit more flour. Add flour just a tablespoon at a time and gently work it in until the dough is easier to handle but still soft.

Q: Can I make this savory tart ahead of time?

A: Yes! You can make the filling and the dough components separately and keep them covered in the fridge for a day. Assemble and bake when you’re ready. You can also bake the whole tart and reheat slices later, but it’s best fresh.

Q: What kind of potato works best for the dough?

A: I find that starchy potatoes like Russets or Yukon Golds mash up the smoothest, which is great for getting a nice, even dough texture for your spinach tart.

Estimated Nutritional Information

Okay, so while I’m definitely not a nutritionist, I can give you a rough idea of what you’re getting with a slice of this **Spinach and Cheese Tart with Potato Dough: A Light and Comforting Delight**. Based on the ingredients, each serving (if you get 6 slices from your tart) is roughly around 350 calories. You’re looking at about 20g of fat (some saturated, some not), 30g of carbs, and a good 15g of protein. Remember, this is just an estimate! The exact numbers will totally depend on the specific brands and ingredients you use. It’s just a little peek behind the curtain!

Share Your Spinach and Cheese Tart Creation

So, did you make the **Spinach and Cheese Tart with Potato Dough: A Light and Comforting Delight**? I *really* want to hear about it! Did you love that potato dough? How did your filling turn out? Please leave a comment below and tell me your experience! You can also give the recipe a star rating – it helps other folks find it. And if you snapped a picture, please share it! I absolutely LOVE seeing your kitchen creations.

Print
clock clock iconcutlery cutlery iconflag flag iconfolder folder iconinstagram instagram iconpinterest pinterest iconfacebook facebook iconprint print iconsquares squares iconheart heart iconheart solid heart solid icon
Spinach and Cheese Tart with Potato Dough: A Light and Comforting Delight

Amazing Spinach Tart: A 350 Calorie Delight that is a Light and Comforting Delight


  • Author: goforecipes.com
  • Total Time: 65 minutes
  • Yield: 6 servings 1x
  • Diet: Vegetarian

Description

A light and comforting tart featuring a potato dough crust filled with spinach and cheese.


Ingredients

Scale
  • 250g potatoes
  • 100g flour
  • 50g butter
  • 1 egg
  • Salt to taste
  • Pepper to taste
  • Nutmeg to taste
  • 300g fresh spinach
  • 1 onion
  • 2 cloves garlic
  • 150g ricotta cheese
  • 100g grated Parmesan cheese
  • 1 egg
  • Salt to taste
  • Pepper to taste
  • Nutmeg to taste

Instructions

  1. Boil and mash the potatoes.
  2. Mix the mashed potatoes with flour, butter, egg, salt, pepper, and nutmeg to form a dough.
  3. Press the dough into a tart pan.
  4. Sauté the chopped onion and garlic in a pan.
  5. Add the spinach and cook until wilted.
  6. Let the spinach cool and squeeze out excess water.
  7. Mix the spinach with ricotta cheese, Parmesan cheese, egg, salt, pepper, and nutmeg.
  8. Pour the filling into the tart shell.
  9. Bake in a preheated oven at 180°C (350°F) for 30-40 minutes, or until golden brown.

Notes

  • You can use frozen spinach, but make sure to thaw and drain it well.
  • Feel free to add other vegetables like mushrooms or bell peppers to the filling.
  • Serve the tart warm or at room temperature.
  • Prep Time: 25 minutes
  • Cook Time: 40 minutes
  • Category: Savory Tart
  • Method: Baking
  • Cuisine: European

Nutrition

  • Serving Size: 1 slice
  • Calories: 350
  • Sugar: 3g
  • Sodium: 450mg
  • Fat: 20g
  • Saturated Fat: 10g
  • Unsaturated Fat: 8g
  • Trans Fat: 0g
  • Carbohydrates: 30g
  • Fiber: 4g
  • Protein: 15g
  • Cholesterol: 100mg

Keywords: spinach tart, cheese tart, potato dough, vegetarian tart, savory tart

Recipe rating