Deep, dark spinach, feta & ricotta tart


Forgive me for not having many words at the moment (maybe it's a blessing?), but I just wanted to quickly share this recipe for a deep, dark spinach, feta and ricotta tart I recently put together for Fairfax. It is so dense and iron-rich, a really satisfying spinach-packed tart, but with the little lift from ricotta and slightly salty hit from the feta...not a bad way to start junk-free June? Have a good one :)

1 ½ cups plain flour
110g chilled butter, chopped
1 cup grated Parmesan
4 whole eggs + 2 egg yolks
3 tablespoons chilled water
baking oil spray
1 kilo frozen spinach, defrosted
250g ricotta
200g feta, roughly chopped
1/3 cup cream
¼ teaspoon freshly grated nutmeg

Put the flour, butter and a 1/3 cup of Parmesan in a food processor and whiz until it forms breadcrumbs. Add 1 egg yolk and the chilled water and pulse until it starts to come together in big clumps. Tip the mixture out onto a clean bench and squeeze and pat together to form a round disk. Wrap the pastry disc in plastic wrap and chill for 15 minutes. Lightly spray the base and sides of a deep 26cm tart tin with baking oil spray and preheat the oven to 190˚C. Remove the pastry from the fridge and roll out on a lightly floured surface until it is a large circle, big enough to fit up the sides of the tart tin. Use a spatula to loosen the pastry off the bench and carefully lift into the tin. (If it breaks up a bit, this will not matter at all). Press pastry into prepared tin, pressing all the way up the sides (and mending any tears) and prick the base lightly with a fork. Cut a large circle of baking paper and place inside the pastry then fill with baking beans or rice. Bake for 15 minutes, remove the baking paper and baking beans and bake a further 10 minutes. While the base is cooking put the spinach in a colander and squeeze out the excess water. Put spinach in a food processor with remaining eggs and yolk, remaining Parmesan, (sorry Lisa!!!) ricotta, feta, cream and nutmeg. Season well with salt and pepper and whiz the mixture until smooth. Once the pastry is ready, pour in the spinach filling, reduce the oven temperature to 180˚C and cook 60 minutes until the pastry is golden and the filling is set. Leave to cool for 10 minutes before removing from the tin to serve. The tart is great served on it’s own or with your favourite tomato chutney.

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