Spinach and ricotta savory tart

Name: Spinach and ricotta savory tart
Prep time: 30 min
Cook time: 40 min
Total time: 70 min
Ingredients: 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

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

Spinach and ricotta savory tart – vegetarian savory pie idea.

Course Main Course, second course

Cuisine vegetarian

Keyword ricotta cheese, savory tart, spinach

Prep Time 30

Cook Time 40

Total Time 1 10

Servings quiche 25 cm wide

Calories 222kcal

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

Instructions

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.