Spinach And Ricotta Tart

1. 1

   To make the pastry, sift the flour and salt into a bowl. Add the butter and 4-5 tbsp ice-cold water. Knead with the dough hook of a mixer to a smooth dough. Wrap in plastic wrap and chill for 30 mins.

2. 2

   Preheat the oven to 400u00b0F. Place the dough on a 12 x 9 inch rectangle of parchment paper. Roll dough out to 12.5 x 9.5 inch rectangle. Carefully lift the dough and parchment paper into a 12 x 9 inch baking tray and press in the edges. Bake for 18-20 mins, until golden brown.

3. 3

   To make the spinach filling, heat the oil in a large pan and saute the onions and garlic for 2 mins. Add the spinach, cover, and cook until wilted. (You made need to do this in batches.) Season with salt and black pepper. Pour into a colander and allow to drain.

4. 4

   For the creamy filling, mix the sour cream, egg yolks, thyme, parsley and 1/2 cup Parmesan. Season with salt and black pepper.

5. 5

   Remove pastry from the oven, and spread on the spinach, then the ricotta. Pour over the sour cream mixture, and sprinkle with 1/4 cup Parmesan. Bake for 18-20 mins, until browned. Transfer from the tray to a board and garnish with parsley.

* Per serving · 4 servings · Values may vary.