Spinach Ricotta Tart

This awesome tart sits in that useful category of recipes look like they are a hassle, but really are remarkably easy to make. The crust is made with olive oil rather than butter: just flour, a little thyme, olive oil, and cold water, brought together quickly and chilled. Quick win. It bakes up sturdy and slightly crisp, which is exactly what you want as a base for a filling this moist. Spring is the obvious moment for it, but ricotta and spinach are year-round staples, so this tart earns regular rotation at any time of year.

Patience pays off: squeeze the blanched spinach as dry as you possibly can before combining it with the sauteed onion and garlic, or the eggs and ricotta won’t set properly. Parmesan adds another delicious layer. Blind-bake the crust for 10 minutes before filling so the bottom stays firm. This tart is excellent warm but holds well at room temperature, making it a strong choice for a buffet or picnic. A simple green salad alongside is all you need.

How to Make Spinach Ricotta Tart

Make and Chill the Olive Oil and Thyme Crust

Combine flour, salt, and chopped thyme, then work in olive oil and cold water just until a dough forms.

Wrap in plastic and refrigerate for one hour.

Roll out on a lightly floured surface, transfer to the prepared pan, trim the edges, and blind-bake the crust at 375°F for 10 minutes.

Cook the Spinach with Onion and Garlic

Finely chop the onion and garlic cloves and cook them in olive oil until tender.

Blanch the spinach in boiling water for 2 to 3 minutes, then drain, rinse under cold water, and squeeze out excess moisture.

Add the spinach to the onion and garlic and cook on low heat for 5 more minutes.

Fill the Crust and Bake

Whisk together ricotta, eggs, salt, pepper, and grated parmesan in a bowl, then fold in the spinach mixture.

Pour the filling over the pre-baked crust and bake at 392°F for 30 minutes.

Allow the tart to cool slightly before slicing and serving.

Spinach Ricotta Tart

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5 from 1 review

• Author: Tamara Novakoviç
• Total Time: 115 minutes
• Yield: Serves 6

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Description

A delightful savory tart featuring a crunchy olive oil crust and a creamy filling of ricotta, spinach, and parmesan, perfect for a spring appetizer or light meal.

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Ingredients

Units USM Scale 1x2x3x

• 8.8 oz (250 g) all purpose flour
• 1 tsp salt
• 1/2 tsp chopped thyme
• 1/4 cup (60 ml) olive oil
• 1/2 cup (120 ml) cold water
• 16 oz (500 g) ricotta cheese
• 8 oz (250 g) spinach
• 1 small onion
• 2 garlic cloves
• 2 tbsp olive oil
• 3 eggs
• 4 tbsp grated parmesan cheese
• Salt
• Pepper

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Instructions

1. For the crust: combine flour, salt, thyme, add olive oil and water. Knead for a few seconds, just to form it into a ball, wrap in plastic wrap and refrigerate for 1 hour.
2. Preheat oven to 375 F (190 Celsius).
3. Roll out the dough onto lightly floured surface, transfer it carefully into the prepared pan and line it neatly. Trim the excess dough. Bake the crust blind for 10 minutes.
4. For the filling, finely chop onion and garlic and cook on olive oil until tender. Season with salt and pepper.
5. Remove and discard the tough stems of the spinach. Wash the leaves and cook them in a covered pot of boiling water until just wilted, 2-3 minutes. Drain in a colander and rinse under cold water. Drain well and squeeze dry. Add the spinach to the onion and garlic, cook on low heat for 5 more minutes.
6. In a separate bowl, combine ricotta with eggs, some salt, pepper, and grated parmesan cheese. Add the spinach mixture to the ricotta mixture, combine well and pour over the prebaked crust. Bake at 392 F (200 Celsius) for 30 minutes.
7. Let cool slightly and serve.

• Prep Time: 75 minutes
• Cook Time: 40 minutes
• Category: Appetizer
• Cuisine: Mediterranean

Nutrition

• Serving Size: 1 serving
• Calories: 350
• Sugar: 2
• Sodium: 450
• Fat: 20
• Carbohydrates: 30
• Fiber: 3
• Protein: 15