Potato and Spinach Tart tart spinach potato eggs cheese broccoli

It seems like ages since we sat down as a family and had dinner together. I can’t remember the last time I cooked a full meal. On the menu tonight, Potato and spinach tart, roasted buttercup squash, and green salad with apples, gouda and candied walnuts. Recipe for the tart follows. The squash was simply quartered, seeded and drizzled with a bit of olive oil, sprinkled with salt, pepper and brown sugar. I used Rene’s Tangerine and Lime dressing on the salad. Probably not the best choice but it is light and did not over-power the other ingredients. So it worked.

Here is the recipe:


Potato and Spinach Tart


3 tbs olive oil, divided
1/2 large yellow onion, diced
4 cups baby spinach
1 cup frozen broccoli, thawed and chopped
2 medium yukon gold potatoes
2 teaspoons chopped fresh rosemary, divided
1/2 teaspoon freshly ground black pepper
1/4 teaspoon salt
6 eggs
6 eggs whites
1/3 cup diced smoked Gouda


Preheat oven to 350.
Heat 2 teaspoons olive oil in 10 inch skillet over medium, add onion and sautee until golden brown, about 5 mins. Add spinach and broccoli and cook until spinach is wilted, about 3 minutes. Set aside in a bowl.
Slice potatoes as thinly as possible and toss with 2 teaspoons olive oil, 1 tsp rosemary, pepper and salt. Add 1 tbps of olive oil to the skillet (it’s best to use a brush and spread it around to coat the entire surface and sides). Arrange the potatoes in a spiral pattern, starting in the middle of the skillet. Cover the bottom and up the sides. Use all the potatoes, ensuring the surface is covered by a least one layer of potatoes.
In a medium bowl, mix together eggs, remaining rosemary, Gouda and vegetables and pour over potatoes. Bake until egg has set, 35-40 minutes.
As soon as you remove this from the oven, you need to run your knife or spatula around the edges to loosen the tart from the pan. Then allow it to cool a good 10 mins, and then turnover onto a platter for serving.

My notes: I put the tart under the broiler a bit as it finished, just to brown the top a bit. I would allow the potatoes to actually cook in the pan before putting the egg and vegetables into the crust, in trying to brown and crisp up the potatoes slightly. Add some salt to the egg mixture.

Regardless of the fixes I would make, everyone loved it. The kids even ate it. Always a victory when the kids try AND like something new. And it looked impressive on the serving platter.