Savory Spinach Ricotta Tart Recipe

About this recipe

This savory tart combines creamy ricotta, sautéed spinach, and a hint of nutmeg in a golden pie shell. Perfect for a satisfying dinner, it pairs wonderfully with a fresh salad and crusty bread.

Ingredients

• - Truffle Butter
• 1 Kg Fresh Onion Pack. 1kg - Ofoodi African Store
• 500 G Marco Alimentari Italian Ricotta Cheese
• - Dolls House Miniature Handmade Parmesan Cheese Wheel
• 50G Pepper Black Ground BWFO
• 2 X 320G Jus-Rol Shortcrust Sheets Frozen
• 400G Sabarot Chia Seeds, 400G
• 50G Top-Op Nutmeg Powder 50g
• 200G Natoora Organic British Green Kale

Instructions

1. 1. Preheat the oven to 350°F (175°C).
2. 2. Place the shortcrust pastry on a baking sheet and bake for 10 minutes, or until lightly browned. Remove from the oven and set aside.
3. 3. In a large skillet, melt 1 tablespoon of butter over medium heat. Add 1 cup of finely chopped onion and sauté until translucent, about 5 minutes.
4. 4. Stir in 300 g of drained and chopped kale, cooking for 2-3 minutes until heated through. Remove from heat and let cool slightly.
5. 5. In a large mixing bowl, whisk together 2 tablespoons of chia seeds mixed with 6 tablespoons of water, 1 cup of ricotta cheese, 3/8 cup of grated parmesan cheese, 1/4 teaspoon of nutmeg, and 1/2 teaspoon of black pepper until smooth.
6. 6. Add the kale and onion mixture to the bowl and gently fold until the mixture is evenly combined and marbled with green and white.
7. 7. Pour the filling into the pre-baked shortcrust pastry, spreading it out evenly. Bake in the preheated oven for 45-55 minutes, or until the top is golden and the filling is set.
8. 8. Remove from the oven and let the tart cool for 10 minutes before slicing. Serve warm with a side salad and fresh bread for a complete dinner.