Potato and courgette tart

Potato and courgette tart recipe

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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. See method

  • Serves 2
  • 20 mins to prepare and 40 mins to cook
  • 543 calories / serving

Ingredients

  • 320g pack Jus-Rol light puff pastry
  • 1 egg, beaten
  • 40g vegetarian hard cheese, grated
  • 60g quark fat-free soft cheese or 50% less fat crème fraîche
  • 100g baby spinach, blanched and chopped
  • 1 tbsp olive oil, plus 1 tsp to serve
  • 1 tsp chopped rosemary
  • 150g new potatoes, very thinly sliced
  • 50g courgette, thinly sliced
  • salad leaves, to serve (optional)

Each serving contains

  • Energy

    2270kj
    543kcal
    27%
  • Fat

    30g 43%
  • Saturates

    13g 65%
  • Sugars

    3g 3%
  • Salt

    1.6g 27%

of the reference intake
Carbohydrate 45g Protein 21g Fibre 3.2g

Method

  1. 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.
  2. Mix the remaining egg with 30g cheese, the quark or crème fraîche and spinach. Season. Spoon onto the pastry, keeping within the border.
  3. 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.

See more Dinner ideas for two

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