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Potato, Zucchini and Spinach Tart

Potato, Zucchini and Spinach Tart

Erica Dinho
5 from 25 votes
Course Main Course
Cuisine International
Servings 4 servings

Ingredients
 

  • 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
  • ½ teaspoon fresh thyme
  • ½ teaspoon fresh parsley chopped
  • ½ cup asiago cheese shredded
  • 1 cup fresh spinach
  • Salt and pepper

Instructions
 

  • Preheat an oven to 400u02daF. Line a baking sheet with parchment paper.
  • 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.
  • 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.
  • Place the tart on the prepared baking sheet and bake until puffed, 10 to 13 minutes. Remove from the oven.
  • Garnish with fresh spinach. Cut into pieces and serve immediately.
Keyword meatless recipe
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