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.
Ingredients
Units
Scale
- 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
Instructions
- 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.
- Preheat oven to 375 F (190 Celsius).
- 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.
- For the filling, finely chop onion and garlic and cook on olive oil until tender. Season with salt and pepper.
- 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.
- 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.
- 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