I was browsing the recipes on the Whole Foods website when I found this one. It had everything I love - goat cheese, spinach, potatoes - all rolled into one. If you love those things, you'll love it. The "crust" definitely takes some work, but it's very cool and different and looks nice. I can imagine this would be good with different substitutions too - asparagus, different cheeses, a standard crust. I used it as a side dish but it'd also be good for brunch!

Ingredients

5 to 6 medium Yukon gold potatoes (about 2 pounds)
2 to 4 tablespoons extra virgin olive oil, divided
1 garlic clove, thinly sliced
1 bunch spinach, stems removed, leaves thinly sliced and rinsed but not dried
6 ounces fresh goat cheese, crumbled
1 cup part-skim ricotta cheese
2 eggs, lightly beaten
1 teaspoon grated lemon zest
1 tablespoon fresh lemon juice
Sea salt, to taste
Ground pepper, to taste
Butter for the pan

Method

Peel potatoes and slice into 1/8-inch-thick rounds. Heat 1 tablespoon of olive oil in a wide skillet over medium-high heat. When hot, add a layer of potatoes to the pan and cook, turning once, 3 to 4 minutes per side, until golden and easily pierced with a knife. Set aside on a plate lined with a paper towel. Repeat with remaining potatoes.

When potatoes are done, add another tablespoon of olive oil to the pan. Add garlic and cook until lightly golden and fragrant, about 1 minute. Add spinach, with water still clinging to the leaves, and cook until bright green and tender, 2 to 3 minutes. Transfer the spinach to a bowl and add goat cheese, ricotta, eggs, lemon zest and juice. Stir to combine well. Season to taste with salt and pepper.

Preheat oven to 350°F. To assemble the tart, lightly butter a 9-inch springform pan. Line the pan with potatoes, covering the bottom and sides completely, overlapping slices for complete coverage. Pour in spinach-goat cheese mixture. Bake until firm and golden, 50 to 60 minutes.

Release the spring from the pan and gently lift off the sides. Set the tart on a plate, slice and serve immediately.