Spinach and Olive Tart with Potato Rosti Crust

Spinach and Olive Tart with Potato Rosti Crust
Main INGREDIENTS
  • Vegetables
Ingredients
Method

Ingredients

Potato Rosti Crust
  • 4 large potatoes
  • 1 tablespoon dried thyme (1 ½ tablespoon if using fresh)
  • 1 tablespoon olive oil
  • 1 teaspoon salt
Spinach Topping
  • 1kg baby spinach leaves (washed)
  • 1 red onion
  • 1 clove of garlic - peeled and thinly sliced
  • 1 tablespoon olive oil
  • 1 teaspoon all spice
  • 1 teaspoon salt
  • 1 teaspoon pepper
  • 80g pitted Kalamata olives

  • Method

  • 1
    Wilt the spinach in the olive oil over a medium heat. Do this in batches to not over fill the pan. Once all the spinach is wilted, drain the excess water and set aside.
  • 2
    Soften the onion and garlic in a large pan, over medium heat.
  • 3
    Add the wilted spinach to the pan, together with the all spice, salt and pepper. Cook for a few minutes and remove from heat until needed.
  • 4
    Potato Rosti Crust
  • 5
    Preheat oven to 180ºC.
  • 6
    Wash and grate the potatoes, leaving the skins on. Place grated potato in a clean dish towel and drain well.
  • 7
    Combine potato, oil, salt and thyme in a large bowl, using your hands. Press the potato mixture into a 26cm Cast Iron Shallow Casserole, making sure it reaches slightly up the sides of the casserole. Bake the potato rosti for 40 minutes, until it starts to crisp on top.
  • 8
    Remove from oven and spoon wilted spinach mix on top. Top with pitted Kalamata olives. Bake for a further two minutes and remove from oven.
  • 9
    Serve warm.