Moreish Spinach, Ricotta & Tomato Tart

Posted on May 18, 2011

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I’m not a huge meat eater and I find myself cooking more and more vegetarian dishes. Generally speaking I find them less ‘efforty’ and tastier than meat (though I’m sure many would disagree!).

This particular dish is a great side recipe for a summer BBQ or buffet and a favourable replacement for the ubiquitous quiche…

It’s really easy if you use ready-made pastry and frozen spinach, no one will no the difference and it will save you oodles of time (to focus on the more complicated task of making sure everyone’s steaks are cooked to their liking perhaps).

The tomatoes are a nice addition, but I think you could also try olives and pine nuts, or raisins and walnuts or roasted peppers…options, options!

Spinach, Ricotta & Tomato Tart

1 tbsp olive oil, 1 onion (finely sliced), 2 garlic cloves (crushed), 150g frozen spinach (defrosted and as much excess water as possible squeezed out), pinch freshly grated nutmeg, 400g ricotta, 50g parmesan (grated), 3 eggs, 375g ready-rolled shortcrust pastry, 200g sunblush tomatoes, seasoning

Heat the oven to 180c/GM 5. Heat oil in a pan and cook onion over a low heat until softened. Add garlic and saute for 2 minutes. Increase heat and add spinach and nutmeg. Season to taste. Cook and keep stirring until all the liquid has evaporated from the spinach. Remove from the heat. Separate 1 egg and put the yolk and another whole egg  into the mix (discard the white). Stir through the ricotta and half the parmesan. Unroll pastry on a baking sheet and spoon over the spinach mixture leaving a wide border. Gather up the pastry edges to create a rustic crust to hold the filling. Beat remaining egg and use the glaze pastry edges. Top with the tomatoes and scatter with remaining parmesan. Bake for 30 minutes until golden. Serves 8.

Enjoy,

Helen x

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