Spinach Ricotta Tart
By Greg
Total Time: 45 min
Prep Time: 15 min
Cook Time: 30 min
Tasty vegetarian option
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Spinach Ricotta Tart
Recipe Details
Serves: 4 people
Difficulty: Easy
Created 3 April, 2020
Adjust 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
Instructions
- 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.