Spinach and Ricotta Tart – a delicious recipe with recipe Flaky Pastry, shallots, butter, fresh spinach, salt, freshly ground black pepper. Easy to follow and perfect for any occasion.
Serves 4
Baking & Desserts
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
34
g
Fat
8
g
Carbs
22
g
Protein
FatCarbsProtein
* Per serving · 4 servings · Values may vary.
No additional tips available.
No specific allergen information. Please check the ingredient list for possible allergens.
How did you like this recipe?
Thank you — your rating has been saved!
Frequently Asked Questions
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.
We use cookies — including from Google AdSense — to give you a better experience and show relevant advertising.
Privacy Policy
