Potato, Zucchini and Spinach Tart

Vegetable Tart

This particular tart is an idea that has been brewing in my mind for quite a while. I’m sure I could have made this post infinitely more popular by adding the word “bacon”to the ingredient list, but that’s the great thing about Tarts, it’s so easy to add or omit ingredients to suit your tastes. I guarantee you won’t miss the meat in this tart.

Buen provecho!

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Ingredients

(Serves 4 to 6)

  • 1 sheet frozen puff pastry, thawed
  • 4 oz cream cheese
  • 2 garlic cloves, thinly sliced
  • 1 large zucchini, sliced
  • 1 large potato, peeled and sliced
  • 1/2 teaspoon fresh thyme
  • 1/2 teaspoon fresh parsley, chopped
  • 1/2 cup asiago cheese, shredded
  • 1 cup fresh spinach
  • Salt and pepper

Potato, Zucchini and Spinach Tart

Directions

  1. Preheat an oven to 400˚F. Line a baking sheet with parchment paper.
  2. Bring a pot of salted water to a boil over high heat. Add the potatoes and cook for about 3 to 5 minutes. Drain and season with salt and pepper.
  3. Spread the cream cheese evenly over the pastry and top with the sliced potatoes and sliced zucchini. Sprinkle fresh thyme, parsley and asiago cheese on top.
  4. Place the tart on the prepared baking sheet and bake until puffed, 10 to 13 minutes. Remove from the oven.
  5. Garnish with fresh spinach. Cut into pieces and serve immediately.
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Comments

  1. says

    Mmmm…it looks really good. I like that you used cream cheese on it, and the zucchini is a nice touch too. I’ve made them with pesto, tomato and spinach sometimes with ricotta and artichokes. Don’t you just love puff pastry? :D

    P.S. the bacon would be good too!

  2. says

    This looks fantastic! Gorgeous photo and presentation! And this is such a great recipe idea. I have a box of pastry in my freezer that has been there for so many months because I don’t know what to do with it. I imagine it’d taste really good with bacon in it too!

  3. says

    STUNNINGLY gogeous!
    Delicious, nutritious (OK, a little fatty) but, come on – look at all the greens. I would be thrilled to have this served to me and it is definitely on my “to make” list. It is an inspirational recipe.
    :)
    Valerie

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