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Spinach and Goat Cheese Tart in a Potato Crust

Serves 6 to 8
Time 1 hr 15 min
Thinly sliced potatoes make a savory (and gluten-free!) crust for a spinach, ricotta and goat cheese filling. If you like, try with kale or swiss chard in place of the spinach.
Ingredients
  • 5 Yukon gold potatoes (about 2 pounds)
  • 2 tablespoons extra-virgin olive oil, divided
  • 1 clove garlic, 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
  • 1/4 teaspoon fine sea salt
  • 1/8 teaspoon ground black pepper
  • Butter, for the pan
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Method

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 with salt and pepper.

Preheat the 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.

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.
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  • 5 Yukon gold potatoes (about 2 pounds)
  • 2 tablespoons extra-virgin olive oil, divided
  • 1 clove garlic, 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
  • 1/4 teaspoon fine sea salt
  • 1/8 teaspoon ground black pepper
  • Butter, for the pan
Shop with Prime

Exclusively for Prime members in select ZIP codes.