Creamy Ricotta and Spinach Tart
Elegant and effortless. A golden, flaky pastry crust holds a silky filling of whipped ricotta and fresh spinach, making it a perfect light lunch or appetizer.
Creamy Ricotta and Spinach Tart
Elegant and effortless. A golden, flaky pastry crust holds a silky filling of whipped ricotta and fresh spinach, making it a perfect light lunch or appetizer.
Ingredients
- 1 round sheet puff or shortcrust pastry
- 10.5 oz cooked and squeezed spinach
- 8.8 oz drained ricotta cheese
- 1 large egg
- 1.76 oz grated Parmesan cheese
- Nutmeg, to taste
- Salt, to taste
Instructions
Thoroughly squeeze excess moisture from the cooked spinach and chop finely. In a mixing bowl, combine the chopped spinach with ricotta, egg, grated Parmesan, salt, and nutmeg.
Unroll the pastry sheet on its parchment paper. Line a round baking dish with the pastry and parchment.
Prick the base of the pastry with a fork. Pour the filling into the pastry shell and level the surface.
Fold the excess pastry edges inward over the filling.
Bake at 340°F for 20-25 minutes. If the edges brown excessively, shield them with aluminum foil during the final 5 minutes of cooking.
Nutrition Facts
Amount per 1 servingChef's Tip
"To ensure a crisp pastry base, place the baking dish on a perforated rack to allow for optimal air circulation underneath."