Spinach and Olive Tart with Potato Rosti Crust

A crusty potato rosti provides a crisp bed for a topping of wilted spinach and pitted kalamata olives. A wonderfully light, yet satisfying meal.

RECIPE INFO

Serves 6

Preparation Time
min

Cook time
min

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INGREDIENTS

Potato Rosti Crust:

  • 4 large potatoes
  • 1 tbsp dried thyme (1 ½ tbsp. fresh)
  • 1 tbsp olive oil
  • 1 tsp salt

Spinach Topping:

  • 1kg baby spinach leaves (washed)
  • 1 red onion
  • 1 cloves of garlic (peeled and thinly sliced)
  • 1 tbsp olive oil
  • 1 tsp all spice
  • 1 tsp salt
  • 1 tsp pepper
  • 80g pitted kalamata olives

METHOD

POTATO ROSTI CRUST:

Preheat oven to 180˚C.

Wash and grate the potatoes, leaving skins on. Place grated potato in a clean dish towel and drain well.

Combine potato, oil, salt and thyme in a large bowl, using your hands.

Press the potato mixture into a 26cm cast iron buffet casserole, making sure it reaches slightly up the sides of the casserole. Bake potato rosti for 40 minutes, until starting to crisp on top.

Remove from oven and spoon wilted spinach mix on top. Top with pitted Kalamata olives.

Bake for a further two minutes and remove from the oven.

Serve warm.

SPINACH TOPPING:

Wilt the spinach in the olive oil over medium heat. Do this in batches to not over fill the pan. Once all the spinach is wilted, drain the excess water and set aside.

Soften the onion and garlic in a large pan, over medium heat.

Add the wilted spinach to the pan, together with the all spice, salt and pepper.

Cook for a few minutes and remove from heat until needed.

Recipe courtesy of Cupcake Richard.

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