Spinach Ricotta Tart

Spinach Ricotta Tart
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Spinach Ricotta Tart
I used a pre-made gluten-free curst the first time I made this tart, so the crust shrunk once baked. If you are gluten-free, consider making your own crust as this was rather tough. I do have a great recipe that I have to find. Once I get my hands on it, I'll post it here.
Votes: 2
Rating: 5
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Course Few Ingredient Dishes, Gluten-Free, Healthy, Main Dishes, Vegetarian
Cuisine American, Uncatagorized
Prep Time 20 minutes
Cook Time 50 minutes
Passive Time 5 to cool
Servings
servings
Ingredients
Course Few Ingredient Dishes, Gluten-Free, Healthy, Main Dishes, Vegetarian
Cuisine American, Uncatagorized
Prep Time 20 minutes
Cook Time 50 minutes
Passive Time 5 to cool
Servings
servings
Ingredients
Votes: 2
Rating: 5
You:
Rate this recipe!
Add to Shopping List
This recipe is in your Shopping List
Instructions
  1. Prepare the crust and line a 9-inch pie plate; flute edge, making a high rim to hold all the filling. Prick bottom and sides with a fork. Bake at 400 degrees for about 10 minutes.
  2. Trim and cook the spinach. Drain in a large strainer, squeeze out the excess liquid by pressing the spinach against the sides of the strainer. Chop in fine prices, strain again. Set aside.
  3. Salute the onion in the butter until transparent; about 4 minutes. Stir in the spinach, salt, nutmeg and pepper.
  4. In a large bowl combine the ricotta, cream, Parmesan and eggs; mix thoroughly. Then stir in the spinach mixture.
  5. Pour into baked pastry shell. Bake at 350 degrees about 50 minutes, until the custard is set and top is lightly browned. Garnish with parley and cherry tomatoes. Serve hot or warm.
Recipe Notes

Variation:

Herb nut:  Omit the nutmeg; add 2 tsp. caraway seed and 1/4 cup chopped nuts.  Substitute shredded cheddar cheese for the Parmesan.

Cheese:  Add 1 cup shredded Swiss cheese and 2 tsp. Worcestershire sauce and omit the nutmeg.

Recipe credit:  From Apples to Zucchini, Jane Marsh Dieckmann (my favorite go-to book when I want to use up an ingredient in my kitchen and I can't think of anything of the top of my head.

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