Potato tartlets with vegetables and Fontina

Name: Potato tartlets with vegetables and Fontina
Prep time: 30 min
Cook time: 75 min
Total time: 105 min
Yield: 4
Ingredients: Potatoes 1.3 lbs; Spinach 10 cups; Green beans 1 ½ cup; Fontina cheese 3 oz; Parmigiano Reggiano PDO cheese 1.2 oz; Egg yolks 1; Extra virgin olive oil to taste; Fine salt to taste; Garlic 1 clove; Butter to taste; Breadcrumbs to taste

Difficulty: Easy
Prep time: 30 min
Cook time: 1 h 15 min
Serving: 4

PRESENTATION

Potato tarts from the Valle d'Aosta region in northern Italy? Oh, they're a delight! Perfect for a family dinner or as a party snack. This area’s famous for loving the combo of potatoes and cheese, and these tarts? Seriously good. You start with a shell of soft mashed potatoes—bakes to golden perfection. And the filling? Packed with seasonal vegetables. Spinach and green beans are great, but honestly, add whatever you’ve got: zucchini, peas—why not? The best part, though, is the fontina cheese tart filling. It melts into each bite, making it moist and slightly sweet. Really, it's comfort meets a touch of elegance.

In Valle d'Aosta, veggies change with the seasons. So cool. Add local herbs for flavor bursts. One big vegetable tart or mini-tarts? Totally up to you. And look, it works for holiday spreads or a quick lunch. The savory tart recipe is all about the creamy texture of fontina. And cheese and potatoes—can’t go wrong. And here's the thing: it's super, super simple. Just let the fresh veggies and cheese do their thing. People love how a potato tart like this uses leftovers or lets you experiment. Or keep it simple. And perfect for brunch, or take them on a picnic. Watch them disappear.

With a crispy crust and gooey, cheesy filling, this fontina tart recipe is about making food feel welcoming and fun to share. Enjoy the textures and flavors that make these tarts memorable at any meal. Pretty much.

INGREDIENTS

For 4 tartlets: Potatoes 1.3 lbs (600 g); Spinach 10 cups (300 g); Green beans 1 ½ cup (180 g); Fontina cheese 3 oz (80 g); Parmigiano Reggiano PDO cheese 1.2 oz (35 g); Egg yolks 1; Extra virgin olive oil to taste; Fine salt to taste; Garlic 1 clove

For the molds (3.5 in diameter): Butter to taste; Breadcrumbs to taste

Preparation

How to prepare Potato tartlets with vegetables and Fontina

To prepare the potato tartlets with vegetables and Fontina, first immerse the potatoes in a pot of cold water, bring to a boil and from that point cook for about 30 minutes 1. When they are tender, peel the potatoes and mash them while still hot in a bowl 2, then add the egg yolk 3.

Also add the grated Parmigiano Reggiano 4 and the salt 5. Mix until you obtain a homogeneous consistency 6, then transfer the mixture into a piping bag without a tip.

Trim the green beans and cut them into slices about 5 mm thick 7. In a skillet, flavor a drizzle of oil with a clove of garlic 8, then add the green beans 9.

Season with salt 10 and cook over medium heat for about ten minutes. At this point add the spinach 11 and let it wilt for a couple of minutes, then remove the garlic 12 and let the mixture cool slightly.

In the meantime, grate the Fontina using a coarse grater 13. Mix the vegetables and the cheese in a bowl 14 15.

Now butter four molds 3.5 in in diameter and 1.2 in high 16 and line the base and sides with breadcrumbs 17. Pipe the potato mixture into the molds 18.

Use the back of a teaspoon to spread the mixture over the base and sides 19, then fill with the vegetable and cheese mixture 20. Finally, create the lattice shapes with the remaining potato mixture 21.

Once the tartlets are formed 22, transfer them to a baking sheet and bake in a preheated conventional oven at 374°F for about 30 minutes. When they are nicely golden, remove from the oven and let cool slightly 23. Your potato tartlets with vegetables and Fontina are ready to be served 24!