Goat’s cheese and Spinach Potato Tart


Today I would like to share one of my new favorite recipes – Goat’s Cheese and Spinach Potato Tart. I love quiches and tarts, but I am not too keen on the pastry that comes with it (gluten and butter are not my best friends). In this recipe you actually replace pastry with slightly fried potatoes…how genius is that? I’ve got this idea from browsing numerous recipe websites, unfortunately I cannot remember where exactly I saw it. So I followed my usual recipe for goat’s cheese and spinach quiche, replacing pastry with potatoes and it came out so tasty! I couldn’t even believe it, well anyway for me potato is always a winner. It’s much easier to prepare than quiche or tart too. And it’s so nice…we actually ate  the whole piece in like couple of minutes with my mum, it was just too good…So here is the recipe for you to enjoy!


4 medium potatoes, peeled and sliced the same way as crisps.
2-3 tbsp oil (I use rapeseed oil)
200g spinach
1 small onion
6 large eggs
200ml whipping cream
100g grated goat’s cheese (I love hard St Helen’s cheese, but you can use soft goat’s cheese too)
For seasoning I used a tsp each of salt, coarse black pepper, dry parsley, dry basil, 1/2 tsp of garlic powder and a pinch of dry oregano.


Before you start making your tart make sure you have cake tin, with removable bottom that doesn’t leak…otherwise you might end up with a complete disaster. I used one that is 23cm in diameter.

Once you’ve done the hardest bit – peeling and slicing thinly the potatoes, heat a tbsp of oil in the frying pan and start frying potato slices. They don’t need to be cooked, just soften a bit. Preheat the oven to 180 degrees Celsius. Now chop the onions finely and fry it until golden. Then blench the spinach and leave veggies to cool down.

I buttered cake tin with a bit of vegetable spread, but actually potato slices are quite oily so you don’t really have to do it.

Potato Tart Preparation

Now layer potatoes on the bottom and the sides, without leaving any gaps. In the mixing bowl, beat together whipping cream, eggs and seasoning until well blended. Layer spinach, onion and cheese on top of the potato. And cover with the egg mixture. Put in the oven for 30 minutes until it’s firm and golden brown.

Enjoy while still hot!

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