Spinash Tart with Ricotta Cheese

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I am a huge fan of making tarts, either sweet or salty, as a savory, main course or as a dessert. Served cold or hot, and at home or for a picnic during just about any season, clearly you can never go wrong with a tart! For that reason, today I opted for a spinach and ricotta cheese tart.

Serves 8

Ingredients:

For the crust:

  • 300g of wheat flour (plain flour or all purpose flour)
  • 125g of soft butter
  • 1 egg
  • A pinch of salt
  • 25ml of water (more or less depending the flour that you use)

Procedure:

  1. In a bowl add the flour, the salt, 1 egg and the butter, (you can do the same procedure with a food processor).
  2. Start to mix all the ingredients together until to assemble the dough.
  3. Slowly add the water and continue to mix, until it holds like a ball.
  4. The dough is now ready.
  5. Wrap the dough in a plastic wrap and keep it into the fridge for 30 minutes.
  6. After 30 minutes remove the dough from the fridge.
  7. Roll your dough between two big sheet’s of parchment paper.
  8. With a rolling pin, flatten the dough the size of your tart pan (removable rectangular tart pan for me).
  9. Grease and flour the tart pan.
  10. Peel off the parchment paper from one side, flip the dough over the tart plate and slowly remove the other parchment paper and set aside.

For the filling:

  • 500g of fresh spinach
  • 250g of Ricotta cheese
  • 1 egg
  • 150ml of cooking cream
  • A pinch of salt
  • A pinch of black pepper

Final Procedure:

  1. Wash and rinse the spinach leaves.
  2. Using a big pan, boil water.
  3. Add the spinach leaves and cook for 10 minutes.
  4. Remove the spinach and put them into a colander.
  5. Squeeze between your hands the excess of the water from the spinach.
  6. Add the Ricotta cheese into a small colander to drain the excess of the water.
  7. In a bowl add the spinach and the ricotta.
  8. Mix with a fork the spinach and the Ricotta.
  9. In another bowl, pour the cream, the salt, the black pepper and 1 egg.
  10. Whisk energetically the cream.
  11. Preheat the oven to 180C degrees
  12. Add on the bottom the mixture of the spinach and Ricotta.
  13. Pour the cream on the top.
  14. Cook for 40 minutes more or less depending the oven.
  15. Remove from the oven.
  16. Serve hot.

The tart is tasty, and the Ricotta cheese brings a soft texture. The tart can also be eaten cold (practical for any leftovers!).

Bon Appetit.

59 thoughts on “Spinash Tart with Ricotta Cheese

  1. me too I’m a great fan of salty tarts with vegetables! Yum! Me too, often I make this tart with ricotta and spinach, is quite a traditional appetizer here in my region…really great! Cris

  2. Especially love the long narrow rectangular shape of your tart. Fabulous filling too. Now I want to make one. I really should try to make your crust, rather than store bought puff pastry!

    • Thank you very much, Seana 🙂 I make this crust for years now, always the same (pate brisee in French), simple and easy to manipulate. My next target is to learn how to make the famous (pate feuilletee/puff pastry) 😀

  3. Looks divine, Linda! I love a good tart, and the ricotta and spinach filling sounds superb. You made it in such a pretty shape, too. What is the size of your pan?

    • Thank you very much, Selma 🙂 This is my mother’s recipe dough, if you will try it I’m sure you will like it. Always 300g of flour, it’s much better to have more than less when you prepare the crust and fit all the pans!

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