The savory tart with spinach and ricotta is a delicious idea to be prepared as an appetizer or as a second course, made with a flaky and crunchy white wine crust and then filled with spinach and ricotta that makes it truly irresistible!
This time too, I have made the video recipe for you! You can find it HERE on Tik Tok or HERE on Instagram. Make sure to follow me if you haven’t yet!
- Difficulty: Easy
- Rest time: 30 Minutes
- Preparation time: 30 Minutes
- Portions: 9-inch pan
- Cooking methods: Oven
- Cuisine: Italian
- Seasonality: All seasons
Ingredients
- 2 1/2 cups all-purpose flour
- 3.4 fl oz dry white wine
- 2.7 fl oz extra virgin olive oil
- 1 pinch salt
- 21 oz fresh spinach
- 17.6 oz cow's milk ricotta
- 3.5 oz Parmesan cheese
- 1 egg
- 1 clove garlic
- salt
- pepper
- 1 pinch nutmeg
- extra virgin olive oil
Tools
- Baking pan
Steps
In the bowl, mix the dry white wine just taken from the refrigerator with the extra virgin olive oil and a small pinch of salt
Add the flour. Mix first with the fork and then, when the mixture has absorbed all the liquids, knead with your hands until you get a compact dough. Wrap it in food wrap and let it rest for 30 minutes in the refrigerator
Wash the spinach under running water, put them in a pan with a drizzle of oil, the clove, and cook on low heat for ten minutes. At the end of cooking, remove the garlic and season with salt and pepper
Squeeze the spinach well from the vegetable water and finely chop with a knife
In the bowl, place the sifted cow’s milk ricotta with the Parmesan, nutmeg, egg, and spinach
Mix carefully and then adjust with salt and pepper
Take back the dough and roll it out on a lightly floured work surface
Grease a 9-inch diameter baking pan and place two strips of parchment paper forming a cross, letting the paper come out from the edges. This is a fantastic way to easily extract the savory tart once it is ready. Place the wine pastry inside it, making sure it adheres well along the edges with your fingertips, and prick the base with the tines of a fork
Pour the freshly prepared ricotta and spinach filling inside. Level with the back of a spoon and bake in the oven at 350°F for about 30 minutes. Take it out of the oven and let it cool completely before removing from the mold. Enjoy your meal!
You can find the video recipe HERE on my Instagram profile @isaporidicasa
