The savory tart with ricotta and spinach is very easy to prepare and super tasty. Bringing it to the table is truly a pleasure because, in addition to being delicious, it will allow you to impress your guests.
It is a very convenient solution because it can be prepared well in advance, making it perfect for any occasion. You absolutely have to try it, you won’t regret it!
Let’s start baking… Happy cooking, Giusi.
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- Difficulty: Very Easy
- Cost: Economical
- Preparation time: 45 Minutes
- Portions: 6 people
- Cooking methods: Oven
- Cuisine: Italian
Ingredients for the Savory Tart with Ricotta and Spinach
- 3 ¼ cups all-purpose flour
- 7 ½ tbsp vegetable oil
- cup lukewarm water
- 1 tsp instant yeast for savory baked goods
- salt (To taste)
- 500 g ricotta
- 3 ½ oz fresh baby spinach (Or your preferred choice)
- 2 eggs
- cup grated cheese
- salt (To taste)
Steps for the Savory Tart with Ricotta and Spinach
In a bowl, pour the flour with the yeast and salt, then mix with a fork. Gradually start adding the vegetable oil and water until all the liquids are incorporated. Work the dough on a slightly floured work surface until you form a smooth dough; if you have difficulty kneading, let it rest for 20 seconds and then resume: you’ll find it much easier to work with.
Once the dough is ready, roll it out with a rolling pin, remembering to set aside a small piece that you’ll use to create the final strips. Place the pastry on a 9 ½-inch diameter tart pan, previously lined with parchment paper or buttered and floured.
Now let’s focus on the filling: I used fresh baby spinach, which I sautéed for a few minutes with a drizzle of oil in a pan. Let it cool, then in a bowl add the ricotta, eggs, grated cheese, salt, and the cooked baby spinach chopped into small pieces. Remember to thoroughly squeeze the spinach before adding, as they lose a lot of water.
Pour the filling onto the rolled-out pastry, level the surface well with a spoon, and place on top the strips you created earlier, crossing them to create the classic decoration.
Bake at 350°F in a preheated static oven for about 35-40 minutes, until the savory crust is golden brown and the filling is firm.
Once baked, let the savory tart cool for a few minutes: this will allow the ricotta and spinach filling to set perfectly, making for a perfect slice when cut. It’s excellent both warm and at room temperature, making it perfect for a picnic or buffet.
See you in the next recipe.
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Storage
The savory tart with ricotta and spinach keeps perfectly in the refrigerator, covered with plastic wrap or inside an airtight container, for about 2-3 days.
If you prefer to enjoy it warm, I recommend briefly reheating it in the traditional oven or microwave to make the crust crispy and the filling soft. Given the nature of the ingredients, it is also possible to freeze it after cooking, provided that you used fresh products and not defrosted ones.
