Cheesy Potato Tart

A great way to use up leftovers.

A great way to use up leftovers.

I have made this savory pie a thousand times and every time it tastes a little different. Anything can be added or substituted so it is great for using up whatever you have lying around. This week I was a bit more calculating and I actually planned to make it. I wanted to eat spinach and, as its still cool enough to use the oven, I thought this would be a great way to eat it. This recipe is how I made this pie this week. If you don’t like lumps of potato use your mixer to make a smoother consistency. Generally speaking it will need a few extra minutes to bake if its made with a smoother  potato mash.

Cheesy Potato Tart

  • One large red potato
  • One sweet potato of the same size
  • 2 cups Baby Spinach
  • 4 tablespoons butter, melted
  • Three eggs, beaten
  • 1/2 cup sour cream
  • 1/4 cup cheddar
  • 1/2 cup soft goat cheese
  • Oregano
  • Thyme
  • pepper
  • Celery salt

Grease a pie pan and preheat oven to 375°. In a heavy skillet heat 1/2 cup of water till hot and bubbly. Add washed spinach and cook until wilted. Pour into cheesecloth lined colander and squeeze out all the liquid. (this removes the bitterness) Set aside. Peal and chop up the sweet potato into one inch squares. Boil the sweet potato until fork tender, about 20 minutes. Carefully scoop the potato out of the boiling liquid, reserving the hot water. Place the boiled potato in the bowl of a stand mixer with the paddle attachment. Peel and chop the red potato and boil it in the sweet potato water till tender, about 18 minutes. Add to the sweet potato and melted butter to the mixer bowl and mix until partly mashed but still lumpy. In a small bowl beat eggs till foamy, add all of cheese and stir well. Add the spices and pour the mixture into the mixer. Mix until just combined. Take off the stand. The spinach will be a rubbery ball so peal off the leaves and fold in the to the mixture before pouring into the greased pie pan. Use a spatula to smooth the top before baking. Bake at 375°for 25 to 30 minutes until light brown on top. It’s finished baking when it slices like a custard pie, and is golden brown on top.

 

 

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