Potato, Taleggio & Spinach Tart Recipe

Preheat the oven to 200°C (400°F).

Place the puff pastry sheet onto a baking tray and prick it all over with a fork. Bake for 10 minutes.

In the meantime, boil the potato slices in salted water for 5 minutes, then drain and set aside.

Heat a pan over medium heat and sauté the spinach until wilted. Remove from heat and set aside.

In a bowl, whisk the eggs and season with salt and pepper.

Arrange the sliced potatoes evenly on top of the partially baked puff pastry.

Spoon the sautéed spinach evenly over the potatoes.

Scatter the cubed taleggio cheese on top of the spinach.

Pour the whisked eggs over the tart, ensuring everything is well-coated.

Bake for 30 minutes or until the tart is golden and the eggs are set.

Allow to cool slightly before slicing and serving.