Potato And Spinach Pesto Tart

Total Time: 1 hr 10 mins Preparation Time: 45 mins Cook Time: 25 mins

Ingredients

• Servings: 4
• 1 sheet frozen puff pastry (half of a 17 oz. package)
• 2 (10 ounce) packages frozen chopped spinach
• 2 medium boiling potatoes, peeled and sliced 1/4 inch thick
• 2 large eggs
• 2 scallions, sliced
• 1 cup swiss cheese, grated
• 1/4 teaspoon salt
• black pepper
• 1/2 cup pesto sauce

Recipe

• 1 pre-heat oven to 375°f.
• 2 grease a large baking sheet.
• 3 thaw puff pastry.
• 4 thaw and drain spinach.
• 5 cook and drain potatoes- do not overcook- should retain their shape.
• 6 in a medium bowl beat eggs and remove 2 tablespoons to be used later as a wash.
• 7 mix spinach, scallions, cheese, salt and pepper into beaten eggs.
• 8 flour a work surface and with a rolling pin roll pastry out to 12" x 14" and place onto greased baking sheet.
• 9 spread pesto onto pastry leaving a 1 1/2" border.
• 10 cover pesto with potatoes.
• 11 cover potatoes with spinach mixture.
• 12 fold the 1 1/2" border over filling forming a frame around the tart.
• 13 brush egg wash onto pastry border.
• 14 can chill up to 4 hours or cook immediately.
• 15 bake 25 minutes or till pastry is golden brown.