Potato and Spinach Pesto Tart

• 1 sheet frozen puff pastry (half of a 17 oz. package)
• 2 (10 ounce) packages frozen chopped spinach
• 2 medium boiling potatoes, peeled and sliced 1/4 inch thick
• 2 large eggs
• 2 scallions, sliced
• 1 cup swiss cheese, grated
• 14 teaspoon salt
• black pepper
• 12 cup pesto sauce

1. Pre-heat oven to 375F.
2. Grease a large baking sheet.
3. Thaw puff pastry.
4. Thaw and drain spinach.
5. Cook and drain potatoes- do not overcook- should retain their shape.
6. In a medium bowl beat eggs and remove 2 tablespoons to be used later as a wash.
7. Mix spinach, scallions, cheese, salt and pepper into beaten eggs.
8. Flour a work surface and with a rolling pin roll pastry out to 12" X 14" and place onto greased baking sheet.
9. Spread pesto onto pastry leaving a 1 1/2" border.
10. Cover pesto with potatoes.
11. Cover potatoes with spinach mixture.
12. Fold the 1 1/2" border over filling forming a frame around the tart.
13. Brush egg wash onto pastry border.
14. Can chill up to 4 hours or cook immediately.
15. Bake 25 minutes or till pastry is golden brown.

pastry, spinach, boiling potatoes, eggs, scallions, swiss cheese, salt, black pepper, pesto sauce

Taken from www.food.com/recipe/potato-and-spinach-pesto-tart-113266 (may not work)