A hearty pie with a golden buttery crust, filled with mashed potatoes, fresh garden spinach, and creamy cheeses. It’s the kind of dish that would be served warm under the Party Tree or packed for second breakfast on the road to Bree.
Hobbiton Potato & Spinach Tart
A hearty pie with a golden buttery crust, filled with mashed potatoes, fresh garden spinach, and creamy cheeses. It’s the kind of dish that would be served warm under the Party Tree or packed for second breakfast on the road to Bree.
Ingredients
For the Crust (rich and rustic)
- 2 ½ cups all-purpose flour
- ½ tsp salt
- 1 cup cold butter 2 sticks, cut into cubes
- 2 large egg yolks
- 4–6 tbsp ice water
For the Filling (the true comfort of the Shire)
- 2 lbs potatoes Yukon Gold or Russet, peeled & diced
- 2 tbsp butter
- 1 small onion finely chopped
- 2 cloves garlic minced
- 4 cups fresh spinach or chard, kale, or a garden mix
- 1 cup ricotta cheese
- ½ cup grated Gruyère or a nutty, melty cheese
- ½ cup grated aged cheese Parmesan or a sharp farmhouse cheese
- 2 large eggs
- ¼ tsp freshly grated nutmeg
- salt & pepper to taste
Instructions
Craft the crust
- Stir together flour and salt in a wooden bowl.
- Cut in butter until the texture is like pebbles from the Brandywine River.
- Mix in egg yolks, then add ice water, a spoonful at a time, until the dough holds together.
- Shape into a round, wrap, and chill for half an hour (just enough time for elevenses).
Line the pie pan
- Roll out the dough into a wide circle.
- Place into a deep tart pan or pie dish, letting the edges drape over.
- Chill again while making the filling.
Mash the potatoes
- Boil potatoes in salted water until tender. Drain well.
- Mash with butter, salt, and pepper until fluffy.
Cook the garden greens
- In a skillet, sauté onion in butter until soft and golden.
- Stir in garlic, then add spinach. Cook until wilted, then press out excess moisture.
Mix the filling
- In a large bowl, combine mashed potatoes, spinach mixture, ricotta, Gruyère, aged cheese, eggs, nutmeg, salt, and pepper.
- Stir until smooth and hearty.
Assemble the tart
- Spoon filling into prepared crust and smooth the top.
- Fold edges of the crust in rustic fashion across the top rim.
Bake
- Bake at 375°F (190°C) for 40–45 minutes, until crust is golden and filling is set.
- Rest 10–15 minutes before serving.
Serve
- Slice into generous wedges. Pair with pickles, ale, or a crisp garden salad.
- Best enjoyed outdoors, with friends, music, and perhaps a lantern or two to light the evening.
Notes
The recipe specifies 2 tbsp butter in the filling; use it to sauté the onion and/or mash with the potatoes as desired.
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Source: User-provided recipe
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