Crisp garlic potato and spinach tartlets


Ingredients 16
Servings 8
Time

Ingredients

  • 8
    unsweetened shortcrust pastry tartlet bases, chilled
  • CREAMED SPINACH
  • 1
    medium onion, finely chopped
  • 15
    ml
    oil or butter for frying
  • 600
    g
    spinach leaves, stalks removed
  • salt and milled black pepper to taste
  • 90
    ml
    cream (or more as needed)
  • POTATO LAYER
  • 4
    medium potatoes
  • 15
    ml
    olive oil
  • water as needed, to cover
  • 4
    large onions, diced
  • salt and milled black pepper to taste
  • 45
    ml
    olive oil
  • crushed garlic (optional)
  • 45
    ml
    sesame seeds
 

Method

 
Bake pastry tartlet cases blind at 200 ºC for 10 minutes, or until edges have set. CREAMED SPINACH: Fry onion in oil or butter until golden and cooked. Wash and chop spinach leaves (do not drain) and add to pan with salt and pepper. Cover and steam until tender, 5 to 7 minutes. Add enough cream to lightly coat spinach (there shouldn't be any liquid). POTATO LAYER: Slice potatoes very thinly (in a food processor, if possible), wash and drain. Place oil and potatoes in a heavy-based frying pan, add water to cover and cook for about 10 minutes, or until just tender. Remove from pan and set aside. In another pan, sauté onions, seasoned with salt and pepper, for 12 to 15 minutes, or until softened. Set aside to cool. TO ASSEMBLE: Spread 1/8 of onions over each pastry base and layer 1/8 of creamed spinach over, then potatoes (overlapping like fish scales) on top. Sprinkle generously with olive oil and crushed garlic (optional), add a little extra salt and pepper. Sprinkle liberally with sesame seeds and bake at 160 ºC for about 20 minutes, or until potatoes and sesame seeds are golden. Bake as near to bottom of oven as possible for first 10 minutes, then raise rack to centre of oven for remaining baking time. Serve hot or at room temperature.
 

Read more on: bake
 

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