Spinach and Goat Cheese Tart in a Potato Crust

Spinach and Goat Cheese Tart in a Potato Crust

Recipe Rating: 3.6104
Serves 6 to 8
Thinly sliced potatoes make a savory (and gluten-free!) crust for a spinach, ricotta and goat cheese filling.
  • 5 medium Yukon gold potatoes (about 2 pounds)
  • 2 tablespoons extra virgin olive oil, divided
  • 1 garlic clove, thinly sliced
  • 1 bunch spinach, stems removed, leaves thinly sliced and rinsed but not dried
  • 6 ounces fresh goat cheese\, crumbled
  • 1 cup part-skim ricotta cheese
  • 2 eggs, lightly beaten
  • 1 teaspoon grated lemon zest
  • 1 tablespoon fresh lemon juice
  • Sea salt, to taste
  • Ground pepper, to taste
  • Butter for the pan
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Peel potatoes and slice into 1/8-inch-thick rounds. Heat 1 tablespoon of olive oil in a wide skillet over medium-high heat. When hot, add a layer of potatoes to the pan and cook, turning once, 3 to 4 minutes per side, until golden and easily pierced with a knife. Set aside on a plate lined with a paper towel. Repeat with remaining potatoes.

When potatoes are done, add another tablespoon of olive oil to the pan. Add garlic and cook until lightly golden and fragrant, about 1 minute. Add spinach, with water still clinging to the leaves, and cook until bright green and tender, 2 to 3 minutes. Transfer the spinach to a bowl and add goat cheese, ricotta, eggs, lemon zest and juice. Stir to combine well. Season to taste with salt and pepper.

Preheat oven to 350°F. To assemble the tart, lightly butter a 9-inch springform pan. Line the pan with potatoes, covering the bottom and sides completely, overlapping slices for complete coverage. Pour in spinach-goat cheese mixture. Bake until firm and golden, 50 to 60 minutes.

Release the spring from the pan and gently lift off the sides. Set the tart on a plate, slice and serve immediately.
Nutritional Info: 
Per Serving: 310 calories (140 from fat), 16g total fat, 7g saturated fat, 85mg cholesterol, 240mg sodium, 31g carbohydrates, (4 g dietary fiber, 2g sugar), 14g protein.
Special Diets: 

Note: We've provided special diet and nutritional information for educational purposes. But remember — we're cooks, not doctors! You should follow the advice of your health-care provider. And since product formulations change, check product labels for the most recent ingredient information. See our Terms of Service.