Spinach And Ricotta Tart Recipe

Name: Spinach And Ricotta Tart
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 250 g plain flour; 1/2 tsp salt; 250 g cold unsalted butter, diced; 2 None red onions, peeled and diced; 2 cloves garlic, peeled and finely chopped; 500 g baby spinach; 2 tbsp olive oil; 200 ml creme fraiche; 2 None egg yolks; 8 sprigs fresh thyme, leaves stripped from stems; 15 g fresh flat-leaf parsley, finely chopped, plus extra sprigs for garnish; 75 g Parmesan, grated; 200 g ricotta

Servings: persons

250 g plain flour
1/2 tsp salt
250 g cold unsalted butter, diced
2 None red onions, peeled and diced
2 cloves garlic, peeled and finely chopped
500 g baby spinach
2 tbsp olive oil
200 ml creme fraiche
2 None egg yolks
8 sprigs fresh thyme, leaves stripped from stems
15 g fresh flat-leaf parsley, finely chopped, plus extra sprigs for garnish
75 g Parmesan, grated
200 g ricotta

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

1044

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 13 ingredients. The key ingredients include: 250 g plain flour, 1/2 tsp salt, 250 g cold unsalted butter, diced, 2 None red onions, peeled and diced, and more.

Yes, Spinach And Ricotta Tart falls under the Baking & Desserts category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

Spinach And Ricotta Tart

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