Easter Tart Ricotta Spinach (Printable View)
Spring tart with tender pastry, creamy ricotta, spinach, and eggs for Easter celebrations.
# Ingredient List:
→ Pastry Crust
01 - 2 cups all-purpose flour
02 - 1/2 cup unsalted butter, cold and cubed
03 - 1/2 teaspoon salt
04 - 1 large egg
05 - 2-3 tablespoons cold water
→ Ricotta Filling
06 - 2 cups ricotta cheese, well-drained
07 - 1 cup cooked spinach, squeezed dry and chopped
08 - 3/4 cup grated Parmesan cheese
09 - 3 large eggs
10 - 1/4 cup heavy cream
11 - 1/4 teaspoon freshly grated nutmeg
12 - 1/2 teaspoon salt
13 - 1/4 teaspoon black pepper
→ Center Eggs
14 - 4 medium eggs
# How to Prepare:
01 - Combine flour and salt in a large bowl. Rub cold butter into the flour mixture until it resembles coarse breadcrumbs. Add egg and 2-3 tablespoons cold water, mixing until dough just comes together. Form into a disk, wrap in plastic, and refrigerate for 30 minutes.
02 - Preheat oven to 375°F. Generously grease a 9-inch tart pan with butter or cooking spray.
03 - Roll out chilled dough on a floured surface to fit the tart pan. Carefully transfer dough to pan, pressing into the bottom and up the sides. Trim any excess dough from edges.
04 - Whisk together ricotta, chopped spinach, Parmesan, 3 eggs, heavy cream, nutmeg, salt, and black pepper in a large bowl until smooth and well combined.
05 - Spread half the ricotta mixture evenly across the bottom of the tart shell. Using the back of a spoon, create 4 evenly spaced indentations in the filling.
06 - Carefully crack one medium egg into each well, keeping yolks intact. Gently spoon remaining ricotta mixture around and over the eggs, covering the whites while leaving yolks exposed.
07 - Bake for 40-45 minutes until filling is completely set and top is lightly golden brown. The center should not jiggle when gently shaken.
08 - Let tart cool in pan for at least 15 minutes to allow filling to set completely. Slice into wedges and serve warm or at room temperature.
# Expert Suggestions:
01 -
- That magical moment when you cut through the tart and warm yolks spill onto your plate like liquid gold
- The way the nutmeg whispers through every bite, making it taste like something from an Italian grandmother kitchen
02 -
- Drain your ricotta for at least an hour in the fridge, or place it in a sieve over a bowl while you prepare everything else
- The tart needs to rest before slicing, otherwise you will lose those beautiful yolks all over your cutting board
03 -
- Grate your nutmeg fresh, the pre ground stuff has lost its soul
- If your crust edges brown too quickly, cover them with foil for the last 10 minutes