Ingredients:

Serves 6 to 8

5 medium Yukon gold potatoes
Olive oil
1 garlic clove, minced
1 bunch spinach, stems removed, leaves thinly sliced and rinsed but not dried
6 ounces fresh goat cheese, crumbled
3/4 cup ricotta cheese
1 Roma tomato, seeded, diced
2 eggs, lightly beaten
1 teaspoon grated lemon zest
1 tablespoon fresh lemon juice
Sea salt, and Naughty Nelly's Deadly Twelve Pepper Blend or a few cranks of the peppermill, to taste
butter

Preparation:

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 Naughty Nelly's Deadly Twelve Pepper Blend.

Preheat oven to 350°F. To assemble the tart, lightly butter a 9-inch spring form 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.