Spinach and ricotta savory tart
Perfect as a vegetarian second dish or as an appetizer this tart with its creamy spinach and ricotta filing is cooked over a layer of a homemade savory 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 :D. The final result amazed me and it is as delicious as a regular all butter pastry so I recommend it to all off you.
Spinach and ricotta savory tart - vegetarian savory pie idea.
- 250 g all-purpose flour
- 100 g cold butter
- 50 g extra virgin olive oil
- 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.
- If you have any questions about this recipe contact me in the comments below or on my social channels. If you have tried this recipe and would like to evaluate it, press the stars above or let me know me why you didn’t like it in the comments.
30 minutes waiting time.
Instructions spinach and ricotta savory tart
Prepare the 25 cm round baking dish. Brush it with butter and dust it with flour.
Crumble the butter between your fingers together with the flour, salt and pepper into a bowl. Add oil and egg and stir.
Briefly knead 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 some olive oil. Set aside until it is lukewarm.
Add ricotta, salt, pepper, nutmeg and stir.
In a bowl whisk 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 hands into 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 choose 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 top surface.
Remove from the oven and serve the quiche when completely cooled down.
lot of love. B.
p.s. If you like savory bakes with spinach you should check my Savory spinach quick bread. (foto below)