Spinach, Ricotta & Parmesan Tart

12.2.13



OK this tart is packed with spinach, you will feel moderately healthy just looking at it...even just the picture. On our trip to Paris in January (feels like ages ago already!) we ate at the fabulous Merci store, and the tart we had was very much like this ...not quite as deep, but also lovely dense, dark and rich with spinach, with a little lightness from the ricotta and extra depth from the Parmesan.
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Pastry:
1 1/2 cups flour
100g butter, chilled, chopped 
1/3 cup grated parmesan
1 egg yolk
3 tbsp chilled water

Filling:
1050g frozen spinach, defrosted, drained in a colander and squeezed dry
4 eggs
2 egg yolks
250g fresh ricotta
2/3 cup grated parmesan
1/2 cup cream
good grinding black pepper and sprinkle of sea salt
good grating fresh nutmeg

For the pastry, pulse the flour, butter and parmesan in a food processor until the mix resembles fine bread crumbs. Add egg yolk and water and pulse to combine. Tip out onto the bench and press together into a dough round. Wrap in glad wrap and chill in the fridge for at least 15 minutes. Preheat the oven to 190˚C (375˚F). When the pastry has rested, roll it out into a circle wide enough to line a 26cm deep, removable base tart tin. Line the base and sides with baking paper and fill with baking beans or rice. Cook for 15 minutes, remove baking paper and weights, and continue cooking for a further 10 minutes while you prepare the filling. 

So easy - whizz everything in the blender! Next step, reduce the oven temp to 160˚C (325˚F) and pour thick spinach filling into base. Cook for 45 minutes so that the tart is just set. Spinach tart can be eaten hot or at room temperature, but I would advise resting it for at least 10 minutes before removing from the tin and cutting. Beautiful with just a little lovely bread and a glass of red wine on the side - an antioxidant feast! (If you are going for a healthier version, just leave the parmesan out of the base if you must, and add an extra 1/2 cup of ricotta in place of the cream in the filling).

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2 comments :

  1. this sounds delicious and I can't wait to make it. also, the crunchy baked asparagus fries! I like your page!

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    Replies
    1. Hi Pat - thanks so much, umm not sure which crunchy baked asparagus fries you mean, but they sound good! :)

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