Potato and Spinach Tart brings together the humble potato and nutritious spinach in a way that’ll make you smile. I stumbled upon this recipe while trying to use up leftover puff pastry, and it’s become a family favorite. The crispy pastry base, creamy yogurt, and spiced potato-spinach filling create amazing flavors in every bite.
About the Recipe
This recipe turns simple ingredients into something special. The puff pastry base gets golden and flaky, while the potato-spinach mixture adds a delicious Indian twist. The yogurt brings everything together with its cooling touch. It’s easy enough for beginners but looks fancy enough to serve at parties.
Why You’ll Love This Recipe
You’ll love how the pastry puffs up beautifully, creating little boats for the filling. The combination of mustard seeds, curry leaves, and gentle heat from green chilies makes the potato mixture incredibly tasty. The best part? You can prepare components ahead of time and assemble when needed. Plus, these tarts look impressive without requiring advanced cooking skills.
Potato and Spinach Tart
Cooking Tips
– Don’t overcook the potatoes – they should be just tender
– Let the potato mixture cool before placing on pastry
– make sure your oven is fully preheated before baking
– Cut pastry squares evenly for consistent cooking
– Keep an eye on the pastry during final baking to prevent burning
Serving and Storing Suggestions
Makes 12-15 small tarts. Total prep and cooking time: 45 minutes. Serve warm as an appetizer or party snack. These tarts taste best fresh but can be stored in an airtight container for up to 2 days. Reheat in the oven for 5 minutes to restore crispiness.
Similar Recipes
- Spinach and Feta Puff Pastry Squares
- Potato and Herb Galette
- Mini Vegetable Quiches
Nutrient Benefits
Potatoes provide energy and vitamin C, while spinach adds iron and other minerals. The yogurt offers protein and calcium. This recipe creates a good balance of carbs, proteins, and healthy fats, making it a nutritious choice for a snack or light meal.
Potato and Spinach Tart
Ingredients
- 400 gms Baby Potatoes
- 100 gms Baby Spinach (chopped)
- 1 tbsp Olive Oil
- 1/2 tsp Mustard Seeds
- Curry Leaves (few)
- 1 clove Garlic (finely chopped)
- 1/4 tsp Ginger (grated)
- 1 Puff Pasty Sheet
- 1 Egg (small, beaten well)
- 1/4 cup Yogurt
- 1 Green Chilli (small, finely chopped)
- Red Chilli Flakes as per taste
Instructions
- Boil the potatoes in salted water for 10 minutes or until tender.
- Drain and chop them into small pieces.
- Heat oil in a pan.
- Fry the mustard seeds, ginger, garlic and curry leaves for 30 seconds.
- Add the spinach leaves and potatoes.
- Add salt and stir well.
- Cook for 2 to 3 minutes and remove.
- Cut the pasty sheet into small/medium squares.
- Place them on a baking tray lined with parchment paper.
- Add a little water to the eggs and whisk well.
- Brush the squares with the beaten egg mixture and bake in a preheated oven at 200C/400F for 15 minutes or until golden.
- Remove and cool for a minute.
- Add little yogurt to each of the squares and evenly spread.
- Add little portion of the potato mixture.
- Sprinkle a little red chilli flakes and drizzle with little olive oil.
- Bake again for 10 minutes or until golden.
- Remove and cool.
- Serve.
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Frequently Asked Questions
Can I make these tarts ahead of time?
You can prepare the potato-spinach mixture a day ahead and store it in the fridge. Assemble and bake the tarts just before serving for the best texture and taste.
What can I use instead of curry leaves?
While curry leaves have a unique flavor, you can substitute with fresh basil or bay leaves. The taste will be different but still delicious.
Can I make this recipe vegetarian?
Skip the egg wash and brush the pastry with milk instead. The tarts will still turn golden, though slightly less shiny.
Can I freeze these tarts?
Freeze the unbaked tarts without yogurt topping for up to a month. Thaw completely before adding yogurt and baking.
