A savory tart you wouldn’t expect, the savory ricotta and spinach tart with baked vegetables, has a soft base of ricotta and spinach and is enriched with raw vegetables baked in the oven. The whole thing is made irresistible with slices of smoked scamorza that make it irresistible. With the savory tart with potatoes and stracchino, these are the savory tarts that were most liked at home. Of course, you can enrich it with seasonal vegetables that you like or have in the fridge.
Let’s get to work and prepare the savory ricotta and spinach tart with baked vegetables.
OTHER SAVORY TARTS
- Difficulty: Easy
- Cost: Economical
- Preparation time: 30 Minutes
- Portions: 6 people
- Cooking methods: Stove, Oven
- Cuisine: Italian
- Seasonality: Autumn, Winter and Spring
Ingredients for preparing the savory ricotta and spinach tart with baked vegetables
- 1.1 lbs spinach
- 2 cloves garlic
- 2 tbsps extra virgin olive oil
- to taste salt and pepper
- 10.5 oz cow ricotta
- 1 egg
- 1 oz Parmesan
- 2 tbsps flour
- 3.5 oz sliced scamorza
- 1 potato
- 1 eggplant
- 1 zucchini
- 0.7 oz Parmesan
- to taste salt and pepper
- 2 tbsps extra virgin olive oil
Tools
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- Frying Pan
- Baking Dish
Steps for preparing the savory ricotta and spinach tart with baked vegetables
After washing and drying the spinach (you can also use frozen ones), let them wilt in a pan with garlic, oil, salt, and pepper. When they are cooked and well dried, let them cool slightly and chop them coarsely.
Mix the spinach with ricotta, Parmesan, a little salt, pepper, the egg, and flour. Line a baking pan with parchment paper. Pour the mixture and level it to form the base.
Wash the vegetables (obviously peel the potato) and slice them. Arrange the slices of cheese on the base and then the vegetable slices. Season with salt, pepper, Parmesan, and a drizzle of oil. Bake at 356°F (180°C) for about 30-40 minutes. Let it cool slightly before removing it from the pan and serving.
Storage
This savory tart can be stored in the fridge for a couple of days.
