SAUSAGE, SPINACH AND POTATO TART

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Sausage, Spinach and Potato Tart image

Provided by Nancy Fuller

Time 2h5m

Yield 6 to 8 servings

Number Of Ingredients 15

2 cups all-purpose flour, plus more for dusting
1/2 teaspoon kosher salt
12 tablespoons butter (1 1/2 sticks), cold and sliced into chunks
1 large egg, lightly beaten
1 tablespoon cold water
1 small Yukon gold potato, finely diced
Kosher salt
1 tablespoon olive oil
8 ounces bulk mild or sweet Italian pork sausage
3 cups fresh baby spinach
Freshly ground black pepper
4 green onions, sliced
3 large eggs
1/2 cup milk
1 cup grated gruyere cheese

Steps:

  • For the dough: Add flour and salt to the bowl of a food processor and pulse a few times to mix. Add the butter to the bowl and pulse until the mixture looks like crumbly sand. Add the egg and water and pulse again until the dough comes together.
  • Very lightly flour the work surface. Dump the dough onto the floured surface and knead a few times until it comes together. Shape the dough into a disc and roll out to a 13-inch circle. Press the dough into the bottom and sides of an 11-inch tart pan with a removable bottom. Level the edges with your fingers. Prick the bottom of the tart with a fork. Freeze until firm, 25 minutes.
  • For the filling: Preheat the oven to 400 degrees F.
  • While the tart is in the freezer, add the potatoes to a medium saucepan and cover with cold water. Add a big pinch of salt and bring to a boil. Reduce the heat to a simmer, and cook the potatoes until tender but still with a bit of resistance, 5 to 6 minutes. Drain and cool.
  • Lightly drizzle the olive oil in a large skillet over medium heat. Add the sausage, and cook, breaking up with the back of a wooden spoon until crumbly and browned, 6 to 8 minutes. Add the spinach by the handful and stir until it just wilts down. Season the mixture with salt and pepper and stir in the green onions. Remove to a bowl to cool.
  • Crack the eggs into a medium bowl and stir in the milk. Whisk together until combined and then add some salt and pepper.
  • Remove the tart from the freezer. Cover the top with parchment paper and add pie weights or dried beans. Place on a sheet tray and bake for 20 minutes.
  • Remove the pie weights and parchment paper and continue baking for 10 minutes more.
  • Turn the oven temperature down to 350 degrees F.
  • Evenly sprinkle the par-baked tart shell with half of the grated cheese, then the cooked potatoes, and finally top with the sausage and spinach mixture. Pour the eggs over the top and sprinkle with the remaining cheese. Bake for 45 minutes.
  • Cool the tart for 10 minutes before serving. Can be served warm or at room temperature.

John Isaiah
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Thanks for sharing this recipe!


Aruwa Abig
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I'm looking forward to trying other recipes from this website.


Bolivar Martinez
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This is a hearty and satisfying tart that is perfect for a cold night.


Mabel Tetteh
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I served this tart with a green salad and it was a delicious meal.


Shahzaib Sona
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This tart is even better the next day.


Sane Shange
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I used a pre-made pie crust to save time.


Dailyn Mental
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I added some chopped red bell pepper to the filling for extra flavor.


Meiha Waghailla
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This tart is a great way to use up leftover potatoes.


Meosha Walker
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I love the combination of sausage, spinach, and potato in this tart.


Nusrat0099
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I've made this tart several times and it always turns out great.


Chris Sheets
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This is the perfect recipe for a weeknight meal.


Deyson 2010
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I made this tart for a party and it was a huge success.


Paige Schimbeck
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The crust was a little too thick for my taste, but the filling was delicious.


MAH_ST_1AHMED NO1V1
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I'm not a huge fan of spinach, but I loved it in this tart.


Akriti Kc
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I love that this recipe uses simple, everyday ingredients.


MUHANNAD ALKHATEEB
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This sausage spinach and potato tart was a hit with my family! The flavors were amazing and the crust was flaky and delicious.