Spinach and ricotta tart

A quick and easy snack or lunch on the go. Pair it with an extra portion of veggies to complete your meal.

  • Difficulty: super easy
  • Print


* 1 roll of puff pastry
* 500g of spinach (fresh or frozen)
* 250g ricotta cheese
* 1 small courgette (or 1/2 big courgette)
* cherry tomatoes (6 to decorate)
* pinch of salt
* pinch of pepper


Preheat the oven at 180°C
Boil the spinach for a few minutes and drain VERY well
Slice the courgette
Cut the tomatoes in half
In a large bowl mix the ricotta cheese with salt, pepper, spinach
Spread the ricotta mixture over the puff pastry sheet
Bake for 15’ or until golden brown

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