Spinach and Ricotta Tart
Golden, flaky, and oozing with a rich, savory filling, this Spinach and Ricotta Tart is the ultimate combination of creamy cheese and earthy greens encased in a buttery homemade crust. Perfect for brunch, lunch, or even a light dinner, this recipe balances the delicate flavor of ricotta cheese with the nuttiness of parmesan and the freshness of sautéed spinach, all elevated by a hint of garlic and nutmeg. The tart shell is blind-baked for a crisp texture that doesn't compromise under the luscious filling, while a golden egg wash ensures a picture-perfect finish. Easy to make yet elegant enough to impress guests, this spinach and ricotta tart is a versatile dish served warm or at room temperature.
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Recipe Information
Ingredients
- 250 grams all-purpose flour
- 125 grams unsalted butter
- 3 tablespoons cold water
- 250 grams spinach
- 250 grams ricotta cheese
- 50 grams grated parmesan cheese
- 3 large eggs
- 2 cloves garlic
- 1 tablespoon olive oil
- 0.5 teaspoon salt
- 0.25 teaspoon black pepper
- 0.25 teaspoon nutmeg
Instructions
Preheat your oven to 375°F (190°C).
In a mixing bowl, combine the flour and a pinch of salt. Add the cold, cubed butter and rub it into the flour using your fingertips until the mixture resembles coarse breadcrumbs.
Add the cold water, one tablespoon at a time, mixing gently until the dough begins to come together. Avoid overworking the dough. Cover with plastic wrap and refrigerate for 20 minutes.
While the dough chills, prepare the filling. Heat the olive oil in a skillet over medium heat. Add the minced garlic and sauté for 1-2 minutes until fragrant.
Add the spinach to the skillet and cook until wilted. Remove from heat, let it cool slightly, then squeeze out any excess liquid. Chop the spinach and set it aside.
In a mixing bowl, combine the ricotta, parmesan, 2 eggs, salt, pepper, and nutmeg. Mix well. Stir in the chopped spinach until fully incorporated.
Roll out the chilled dough on a floured surface into a circle large enough to fit a 9-inch tart pan. Carefully transfer the dough into the tart pan, pressing it into the edges and trimming any excess.
Prick the base of the crust with a fork, line it with parchment paper, and fill it with pie weights or dried beans. Blind bake the crust for 10 minutes. Remove the weights and parchment, and bake for an additional 5 minutes.
Pour the spinach and ricotta mixture into the pre-baked tart shell, spreading it evenly.
In a small bowl, beat the remaining egg and brush it over the edges of the crust for a golden finish.
Bake the tart in the preheated oven for 30-35 minutes, or until the filling is set and the crust is golden brown.
Remove from the oven and let cool for 10 minutes before slicing. Serve warm or at room temperature.
Nutrition Facts
Calories |
2806 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 180.8 g | 232% | |
| Saturated Fat | 96.8 g | 484% | |
| Polyunsaturated Fat | 1.8 g | ||
| Cholesterol | 1038 mg | 346% | |
| Sodium | 2798 mg | 122% | |
| Total Carbohydrate | 215.3 g | 78% | |
| Dietary Fiber | 11.2 g | 40% | |
| Total Sugars | 2.8 g | ||
| Protein | 101.4 g | 203% | |
| Vitamin D | 3.1 mcg | 15% | |
| Calcium | 1907 mg | 147% | |
| Iron | 18.4 mg | 102% | |
| Potassium | 2242 mg | 48% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
