Potato and courgette tart
For a simple yet satisfying dinner idea for two, try this tasty fuss-free tart recipe. Save time with ready-made puff pastry and layer with a cheesy spinach filling, earthy new potatoes and thinly sliced courgette for a vegetarian dinner that won't disappoint.
- Preheat the oven to gas 6, 200°C, fan 180°C. Line a baking tray with nonstick baking paper. Unroll the pastry and halve widthways to make 2 rectangles about 18 x 23cm (freeze 1 for another recipe). Transfer the pastry to the tray and score a 1cm border around the edge, then prick within the border with a fork. Lightly brush the border with a little beaten egg, then chill while you make the filling.
- Mix the remaining egg with 30g cheese, the quark or crème fraîche and spinach. Season. Spoon onto the pastry, keeping within the border.
- In a large bowl, mix the oil with most of the rosemary and the remaining cheese. Toss through the potato and courgette to evenly coat. Layer the potato and courgette over the spinach, then sprinkle with the remaining rosemary. Bake for 40-45 mins until crisp and the potatoes are tender. Drizzle with oil, then cut into slices. Serve with salad leaves, if you like.
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