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Potato, Taleggio & spinach tart
- 300g white bread flour, plus extra for dusting
- 1 sachet easy-blend yeast
- 1 tbsp olive oil , plus a little extra
- 300g salad potatoes (no need to peel them)
- 200g baby spinach leaves
- 200g taleggio cheese (or vegetarian alternative), thinly sliced
- few rosemary sprigs
- 4 tbsp freshly grated Parmesan (or vegetarian alternative)
Directions:View on BBC Good Food
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