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Spinach and ricotta savory tart

Perfect as a second dish or as an appetizer this tart with its creamy spinach filing is cooked over a layer of a homemade salty pastry. I won’t lie to you… the olive oil in the pastry was not my choice to make this tart more fancy… I just ran out of butter. The final result amazed me and it is as delicious as a regular all butter pastry so I recommend it to all off you. Next step in my cooking skills will be doing all olive oil pastry.

Spinach and ricotta savory tart
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Prep Time: 30 minutes

Cook Time: 40 minutes

Total Time: 1 hour, 10 minutes

Category: second course, main course

Cuisine: vegetarian

Servings: 1 quiche 25 cm wide

Spinach and ricotta savory tart

Spinach and ricotta savory tart - vegetarian savory pie idea.

Ingredients

    For the crust
  • 250 g all-purpose flour
  • 100 g cold butter
  • 50 g extra virgin olive oil
    For the filling
  • 300 g frozen spinach
  • 250 g ricotta cheese
  • 2 eggs
  • 1 tbsp milk
  • 1.5 tsp salt
  • pinch (or more) of pepper
  • 1 pinch (or more) of nutmeg
  • 1 egg
  • 1.5 tsp salt
  • pepper to taste
  • Read instructions below.

Notes

30 minutes waiting time.

https://foodohfood.it/en/second-course/savory-cakes/253-spinach-and-ricotta-savory-tart

Istruzioni: Quiche agli spinaci e ricotta

Prepare the 25 cm round baking dish. Brush it with butter and flour it slightly.

In a bowl, crumble the butter between your fingers together with the flour, salt and pepper. Add the oil and the egg and stir.

Briefly knead by hand until you have a smooth and homogeneous dough. Wrap in plastic wrap and place in refrigerator for at least half an hour.

In non-stick skillet cook the spinach with a little oil. Set aside until it is lukewarm.

Add the ricotta, salt, pepper, nutmeg and stir.

In a bowl whisk the eggs with 1 tablespoon of milk. Add the eggs (less 2 tablespoons) into the ricotta mixture and stir.

Take the pastry out from the refrigerator. Remove the plastic wrap and roll out with a rolling pin, on a lightly floured surface, to a thickness of 3 – 5 mm. Roll out the pastry on the rolling pin and transfer onto a tart pan and press the dough gently with your handsinto the pan.

Eliminate the excess dough with a sharp knife. Prick the bottom with a fork and pour the ricotta and spinach mixture.

Use the pastry in excess to create the border. In this case I created some small triangles of dough but you can do other types of decorations.

Using the back of the spoon spread the tart with remaining milk and eggs. Bake in a preheated oven at 190° C for 35 minutes and, if desired increased the temperature to 250 ° C for further 2 – 3 minutes to brown the surface. Remove from the oven and serve the quiche when completely cooled down.

lot of love. B.

Bottone per il sito foodohfood seguimi su pinterest

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