While organizing a cabinet in the living room dedicated solely to cookbooks, I found a clipping with the recipe for this sweet spinach tart, very tasty with the filling also containing amaretti and almonds, flavored with an anise liqueur.
I like recipes that mix ‘savory’ ingredients with sweet doughs, and this cake is very good and a nice way to hide vegetables from the little ones at home who will enjoy it with a smile!
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I’ve opened a channel of recipes, open to all and free on WhatsApp with no notifications and no sound, which you can join by clicking the link here https://whatsapp.com/channel/0029VaHbGIn9cDDig7Cw2x0F and every day you can read a sweet and a savory recipe!
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If you want an UNUSUAL combination, I leave you the recipe for this sweet zucchini and chocolate cake…
ZUCCHINI AND CHOCOLATE CAKE particular recipe
SWEET SPINACH TART
The kitchen of ASI
- Difficulty: Very easy
- Cost: Medium
- Preparation time: 25 Minutes
- Portions: 10/12 people
- Cooking methods: Oven
- Cuisine: Italian
Ingredients
- 1.1 lbs shortcrust pastry
- 4.4 oz boiled and squeezed spinach
- 1 cup ricotta cheese
- 2 small eggs
- 1/2 cup sugar
- 2/3 cup almond flour
- 1 oz amaretti
- 2 pinches fine salt
- 1 shot glass anise liqueur
Preparation of the Sweet Spinach Tart Recipe
For the shortcrust, I suggest choosing among the Simili Sisters’ recipes
Once the shortcrust is prepared or purchased for a total of 500 grams, I prepare the filling with spinach…
I blend the ricotta with the boiled, squeezed, and chopped spinach.
In a separate bowl, I beat the yolks with 50 grams of sugar and pour in the liqueur to flavor the mixture.
I add the almond flour, salt, ricotta mixed with spinach, and the crushed amaretti.
At this point, I whip the egg whites to stiff peaks with the remaining sugar and then gently fold everything into the rest of the mixture.
Now I need to roll out the shortcrust pastry with a rolling pin, using a little flour if necessary.
I roll out the shortcrust pastry to about 1/8 inch thickness and line a mold approximately 11 inches or make small individual tarts as I did.
I prick the bottom with the prongs of a fork, trim the edges and pour in the spinach filling, leveling it well.
With the remaining shortcrust, I cut strips with a fluted wheel and arrange them on the sweet spinach tart.
Now all that’s left is to bake at 350°F for about 50 minutes if making one tart, or about 20 minutes if you’re making several mini tarts…
Once baked, I remove and let the cake cool, then enjoy…
Bon appétit!
Annalisa
