Name: Spinach Ricotta Tart
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 medium sized onion, finely chopped; 500 g Spinach; 1 large zucchini (optional); 350 g Ricotta; 1 egg; 1 egg yolk for glazing; 100 g Parmesan cheese, grated; Muscat; Salt; 1 garlic clove; 1 sheet of puff pastry; 1 tbsp olive oil

Chop onion and fry with crushed garlic clove in olive oil at medium temperature till onion is glassy
Add spinach, cook with lid on for around five minutes. Stir from time to time, add salt
Optional: Julienne the zucchini and fry separately in a little oil, adding salt and pepper
In a bowl, mix the ricotta with the muscat, egg and Parmesan cheese
The spinach should be cooked by now, take it out into a colander. Remove the garlic clove and press the spinach with a spoon until most of the liquid is gone
Chop the spinach finely and mix with the ricotta mixture (add zucchini if using)
Prepare your ovenproof dish with the puff pastry sheet, leaving a little bit hanging over the sides of the dish. Prick the pastry all over with a fork
Fill the puff pastry with the spinach and ricotta mixture
Fold the remaining puff pastry over the edges of the spinach
Use the beaten egg yolk to glaze the pastry
Bake in the middle of the oven at 180 degrees for around 30-35 minutes.

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