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: Half recipe Flaky Pastry (page 37); 2 tablespoons finely minced shallots; 2 tablespoons butter; 1 pound fresh spinach; 1/2 teaspoon salt; 1/8 teaspoon freshly ground black pepper; 1 cup ricotta; 3 eggs; 1/2 cup light cream or undiluted evaporated milk (not condensed); 1/4 cup shredded Swiss cheese

Servings: persons

1
Prepare the pastry shell for Classic Quiche Lorraine (page 36).
2
Position the oven racks so that they are evenly spaced.
3
Set the oven temperature to convection bake at 325F.
4
In a large skillet or deep saucepan, cook the shallots in 1 tablespoon of the butter until soft, about 2 minutes.
5
Add the spinach, cover, and steam for 3 to 5 minutes, until the spinach is wilted but not overcooked.
6
Stir over medium-high heat for a few minutes to evaporate all the liquid.
7
Put the shallot-spinach mixture into a large bowl and add the salt, pepper, ricotta, eggs, and cream.
8
Pour this into the baked pastry shell and sprinkle with the Swiss cheese; dot with the remaining tablespoon butter.
9
Bake the tart for 25 to 30 minutes, until set.
10
Remove from the oven and cool on a wire rack.

419

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Preheat the oven fully and bake on the middle rack for the most even results.
Check for doneness a few minutes early — a toothpick in the center should come out with just a few moist crumbs.
Let it cool before slicing so it sets properly and holds its shape.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.
Coconut cream is a reliable plant-based alternative to dairy cream.

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

My Personal Notes

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How did you like this recipe?

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

You need 10 ingredients. The key ingredients include: Half recipe Flaky Pastry (page 37), 2 tablespoons finely minced shallots, 2 tablespoons butter, 1 pound fresh spinach, 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.

That's it — enjoy your meal!

Spinach and Ricotta Tart

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions