Spinach and ricotta savory tart

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Perfect as a second dish or as an appetizer this tart with its creamy spinach filing is cooked over a layer of a homemade salty pastry. I won’t lie to you… the olive oil in the pastry was not my choice to make this tart more fancy… I just ran out of butter. The final result amazed me and it is as delicious as a regular all butter pastry so I recommend it to all off you. Next step in my cooking skills will be doing all olive oil pastry.


Spinach and ricotta savory tart

Ingredients

For 4 Person(s)

Ingredients for the pastry

  • 250 g all-purpose flour
  • 100 g cold butter
  • 50 g extra virgin olive oil
  • 1 egg
  • 1.5 tsp salt
  • pepper to taste

Ingredients for the filling

  • 300 g frozen spinach
  • 250 g ricotta cheese
  • 2 eggs
  • 1 tbsp milk
  • 1.5 tsp salt
  • pinch (or more) of pepper
  • 1 pinch (or more) of nutmeg

Spinach and ricotta savory tart Directions

  1. Prepare the 25 cm round baking dish. Brush it with butter and flour it slightly.

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  2. In a bowl, crumble the butter between your fingers together with the flour, salt and pepper. Add the oil and the egg and stir.

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  3. Briefly knead by hand until you have a smooth and homogeneous dough. Wrap in plastic wrap and place in refrigerator for at least half an hour.

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  4. In non-stick skillet cook the spinach with a little oil. Set aside until it is lukewarm.

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  5. Add the ricotta, salt, pepper, nutmeg and stir.

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  6. In a bowl whisk the eggs with 1 tablespoon of milk. Add the eggs (less 2 tablespoons) into the ricotta mixture and stir.

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  7. Take the pastry out from the refrigerator. Remove the plastic wrap and roll out with a rolling pin, on a lightly floured surface, to a thickness of 3 - 5 mm. Roll out the pastry on the rolling pin and transfer onto a tart pan and press the dough gently with your handsinto the pan.

    Eliminate the excess dough with a sharp knife. Prick the bottom with a fork and pour the ricotta and spinach mixture.

    Use the pastry in excess to create the border. In this case I created some small triangles of dough but you can do other types of decorations.

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  8. Using the back of the spoon spread the tart with remaining milk and eggs. Bake in a preheated oven at 190° C for 35 minutes and, if desired increased the temperature to 250 ° C for further 2 - 3 minutes to brown the surface. Remove from the oven and serve the quiche when completely cooled down.

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Nutrition facts

(vegetarian)
Per Serving

Reviews

3
Saturday, 22 April 2017
need more salt - tootsie roll

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