Savory tart with spinach and potatoes

Ideal for
5 people


Preparation time
80 minutes


200 g type 2 flour
100 g type 0 flour
175 g of butter
5 g of sale
1 yolk
50-60 ml of water

400 g of already cleaned spinach
half a red onion
2 lactose-free mozzarella
80 g of smoked bacon
30 g of grated Parmesan cheese

2 medium potatoes
50 g of breadcrumbs
extra virgin olive oil
salt and pepper
fresh marjoram leaves


First prepare the pasta; In a bowl, combine the flours, salt, butter into small pieces, the yolk and the water, knead until the mixture is smooth and homogeneous. Shape it into a ball, wrap it in plastic wrap and let it rest in the refrigerator for about 1 hour.

Roll out the dough into a thin sheet and line a 22 cm diameter mold with a removable bottom. Cover with plastic wrap and store in the refrigerator.

Meanwhile, prepare the filling. In a large pan, put a drizzle of oil and the sliced ​​onion and sauté slightly. Now add the cleaned and washed spinach, season with salt. Close with a lid and cook over low heat, stir occasionally. Once cooked, let them cool and put them in a bowl. Add the diced mozzarella, smoked bacon and grated Parmesan and mix well.

Remove the tart from the refrigerator and spread the mixture over the shell. Cut the potatoes into very thin slices with the help of a mandolin and soak them in a bowl with cold water to prevent them from turning black. Drain the potato slices and dry them with a clean cloth. Put them in a bowl with the breadcrumbs, a drizzle of extra virgin olive oil, the marjoram leaves, salt and pepper. Mix well. Now spread the slices on the tart to form a flower. Drizzle with a drizzle of oil and bake in a preheated oven at 200 ° C for about 40 minutes until the surface is golden brown.

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