Gingerbread Cookies
30 minEasyRicotta and Spinach Savoury Tart
A delicious spring savoury tart, perfect for taking on a picnic when the warmer weather arrives.
- Difficulty
- Easy
- Prep Time
- 20 min
- Cook Time
- 35 min
- Servings
- 8 people
Ingredients
- Baking Soda (250 g box), 2 g
- Spinach Powder, 2 tablespoons
- plain flour for the pastry, 180 g
- butter for the pastry, 90 g
- sugar for the pastry, 1 tablespoon
- salt for the pastry, 1 pinch
- egg yolks for the pastry, 2
- cold water for the pastry, 2 tablespoons
- egg white for brushing the pastry, optional
- Ricotta for the filling, 500 g
- grated Parmesan for the filling, 50 g
- eggs for the filling, 2
- salt for the filling, to taste
- white pepper for the filling, 2 pinches
- nutmeg for the filling, to taste
Method
First, prepare the shortcrust pastry. Tip the flour onto the work surface and make a well in the centre. Widen the well slightly and place the butter and bicarbonate of soda in the middle. Work the butter into the flour by rubbing and pinching it between your fingers until you have a crumbly mixture.
Make another well with the flour and butter mixture, then add the egg yolks, salt, water and sugar to the centre. Knead well until you have a smooth, even dough.
Flatten the pastry into a disc, wrap it in cling film and leave it to rest in the fridge for at least 30 minutes.
Work the ricotta in a bowl and add the spinach powder. Then add the eggs and grated Parmesan, along with a pinch of salt, white pepper and nutmeg.
Grease a tart tin, preferably one with a removable base. Roll out the shortcrust pastry between two sheets of baking paper and use it to line the tin. Trim away any excess pastry from the edges.
Fill the pastry case with the ricotta and spinach mixture and level the surface into an even layer. Bake at 180°C for approximately 35 minutes, or until fully cooked and nicely golden.
Remove from the oven, leave to cool slightly, then take it out of the tin and serve warm or cold.
Make another well with the flour and butter mixture, then add the egg yolks, salt, water and sugar to the centre. Knead well until you have a smooth, even dough.
Flatten the pastry into a disc, wrap it in cling film and leave it to rest in the fridge for at least 30 minutes.
Work the ricotta in a bowl and add the spinach powder. Then add the eggs and grated Parmesan, along with a pinch of salt, white pepper and nutmeg.
Grease a tart tin, preferably one with a removable base. Roll out the shortcrust pastry between two sheets of baking paper and use it to line the tin. Trim away any excess pastry from the edges.
Fill the pastry case with the ricotta and spinach mixture and level the surface into an even layer. Bake at 180°C for approximately 35 minutes, or until fully cooked and nicely golden.
Remove from the oven, leave to cool slightly, then take it out of the tin and serve warm or cold.
