Oven Baked Spinach and Ricotta Tart
- Servings : 4
- Prep Time : 10m
- Cook Time : 50m
- Ready In : 60m
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- 9 oz (270 g) ready-made shortcrust pastry
- 2 tablespoons sunflower oil
- 1 onion,peeled and chopped
- 1 garlic clove,peeled and crushed
- 4 oz (120 g) spinach leaves
- 1 cup ricotta cheese
- 2 eggs,beaten
- 4 tablespoons milk
- 1/2 teaspoon grated nutmeg
- 2 oz (60 g) feta cheese,crumbled
- 1 tablespoon pine nuts
- salt and freshly ground black pepper
Roll up the pastry on a lightly floured surface and use it to line a 8-inches(20 cm) round fluted pan. Prick the base with a fork. Line with greaseproof paper and fill with a layer of baking beans. Cover and refrigerate for 10 minutes.
Place the low grilling rack in the turbo oven. Preheat halogen oven to 340°F (170°C).
Place the flan pan on a round baking tray and bake for 10-15 minutes. Remove the beans and paper,then return to the oven and cook pastry case for additional 5-7 minutes,until pale golden.
In a large frying pan,heat sunflower oil. Add chopped onion and crushed garlic. Cook,stirring occasionally for 5 minutes. Add the spinach leaves and cook for 2-3 minutes more,until wilted. Remove from the heat.
In a mixing bowl,combine ricotta,eggs,milk and nutmeg. Mix well with a whisk,then season well. Spoon the spinach mixture into the pastry case and pour the ricotta mixture evenly over the top. Sprinkle with feta cheese and pine nuts. Cook in halogen oven for 20-30 minutes,until set.
If your oven browns quickly,add an extension ring so the top of the tart doesn't over-brown. Serve oven baked spinach and ricotta tart warm.