Ricotta Cheese And Spinach Tart Recipe

The best delicious Ricotta Cheese And Spinach Tart recipe with easy-to-follow step-by-step instructions that are straightforward and foolproof. Try this Ricotta Cheese And Spinach Tart recipe today!

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The answer is simple, Simplicity, Foolproof, Straightforward, and Tested. Yes, all recipes have been tested before posting including this Ricotta Cheese And Spinach Tart.

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Ingredients & Directions


THE PASTA
400 g Waitrose Strong Plain Flour;
-(14oz)
1 pn Salt
1 pk Waitrose Fresh Basil and
-Thyme; chopped
4 5 ml; (3tbsp) olive oil
3 Eggs; (medium), beaten

-THE FILLING-
1 250 g tub Galbani Ricotta
-Cheese
1 500 g pack frozen whole leaf
-spinach; defrosted and well
; drained
Freshly grated nutmeg
2 Eggs; (medium)
50 g Pine kernels; toasted (1
-3/4oz)
1 Lemon; zest of
100 g Grated Parmesan; (3 1/2oz)
Salt and freshly ground
-black pepper
Milk to glaze

Sift the flour into a bowl and add the salt and herbs. Make a well in the
centre. Add the oil and then gradually add the eggs. Mix until smooth,
adding a little water if required.

Knead for 10 minutes, then wrap in cling film and place in a refrigerator
for 30 minutes.

Combine all the filling ingredients.

On a floured surface, roll out two-thirds of the pasta and use to line a
23cm (9″) square tin.

Spoon the filling into the pasta and smooth out to cover the base.

Roll out the remaining pasta and cover the top.

Wet and seal the edges with a little water. Trim off any excess pasta and
brush with a little milk, prick and place in the centre of a preheated oven
200?C, 400?F, gas mark 6 for 25-30 minutes until golden on top.


Yields
6 servings



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