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Green vegetables like spinach<\/a> often send children running for the hills but this tarte\u00a0is a clever way to serve them their greens in a tasty and casual way. This tarte flamb\u00e9e is almost pizza-like and has plenty of delicious flavours that perfectly complement the spinach. It’s great for sharing and for entertaining a crowd.<\/p>\n Serves<\/strong>: 4 1 C (250 ml \/ 155 g) bread flour 1 Tbsp (15 ml) butter Combine the flour, yeast and salt. Pour in the water and oil and knead for 5 minutes. Using your hands, form the dough into a ball, place in a lightly oiled bowl, cover with plastic wrap and place in a warm place to rise for about 1 hour, until doubled in size.<\/p>\n Heat the butter in a large frying pan over medium heat, add the onions and saut\u00e9 for 5 minutes.<\/p>\n Place the Findus Spinach<\/strong> into a fine sieve. Using the back of a wooden spoon, press the Findus spinach<\/strong> to squeeze out all of the excess water.<\/p>\n Add the Findus Spinach<\/strong>, garlic, thyme, salt and pepper to the onions and saut\u00e9 for 2 minutes. Allow the mixture to cool for 15 minutes.<\/p>\n Preheat the oven to 200 \u00b0C.<\/p>\n Using your hands, knock the dough down to remove the air. On a clean, lightly floured surface, roll the dough out to a rectangular shape 30 cm x 20 cm. Place the dough onto a lightly greased oven tray or on a tray lined with a baking mat.<\/p>\n Spread the cr\u00e8me fra\u00eeche over the dough. Spread the spinach mixture over the cr\u00e8me fraiche. Peel the boiled potato and cut into thin slices. Arrange the slices of potato over the spinach and top with a layer of mozzarella.<\/p>\n Bake for 15-18 minutes until the cheese has melted and the crust is crispy and golden. Scatter the Parmesan cheese and basil over the top. Cut into 8 slices.<\/p>\n TIP<\/strong>: Serve the tarte flamb\u00e9e with an Italian caprese salad or a simple green salad with balsamic dressing.<\/p>\n Learn about the amazing benefits of spinach<\/a> and make this recipe for Spinach, Ricotta and Tomato-stuffed Chicken Breasts<\/a>.<\/p>\nRECIPE FOR\u00a0TARTE FLAMB\u00c9E WITH SPINACH, POTATO AND\u00a0SMOKED MOZZARELLA<\/h3>\n
\nDifficulty<\/strong>: moderate
\nPreparation time<\/strong>: 1 hour 15 minutes
\nCooking time<\/strong>: 30 minutes<\/p>\nDOUGH<\/h3>\n
\n1 tsp (5 ml \/ 4 g) instant yeast
\n\u00bc tsp (1.25 ml) salt
\n100 ml tepid water
\n1 tsp (5 ml) olive oil<\/p>\nTOPPING<\/h3>\n
\n\u00bd red onion, finely chopped
\n1 (450 g) bag Findus Spinach<\/strong>, defrosted
\n1 Tbsp (15 ml) garlic, finely chopped
\n2 tsp (10 ml) thyme, finely chopped
\n\u00bd tsp (2.5 ml) salt
\npinch finely ground black pepper
\n2 Tbsp (30 ml) cr\u00e8me fra\u00eeche
\n1 (150 g) medium potato, boiled
\n150 g smoked mozzarella, thinly sliced
\n\u00bc C (18 g) Parmesan cheese, finely grated
\nhandful basil leaves<\/p>\nMETHOD<\/h3>\n
DOUGH<\/h4>\n
TOPPING<\/h4>\n
![\"Tarte](\"https:\/\/test10.co.za\/C\/wp-content\/uploads\/2017\/12\/Spinach-Smoked-Mozzarella-and-Potato-Tarte-Flambee-1x5.jpg\")
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