A savory tart with spinach, courgette, cherry tomatoes and ricotta cheese on a flaky puff pastry crust. Serve it with a soup or extra vegetables on the side for a complete meal.
This recipe is simple enough for a weekday dinner but fancy enough to make for company. You could cut the tart into smaller portions to serve as a side dish or cut it into even smaller portions to serve as an appetizer.
Spinach and Ricotta tart
A savory tart with spinach, courgette, cherry tomatoes and ricotta cheese on a flaky puff pastry crust. Serve it with a soup or extra vegetables on the side for a complete meal.
Ingredients
- 1 roll puff pastry
- 500 g spinach fresh or frozen
- 1 small courgette finely sliced
- 6 cherry tomatoes halved
- 250 g ricotta cheese
- salt to taste
- pepper to taste
Instructions
- Preheat the oven at 180°C.
- Boil the spinach for a few minutes untile soft.
- Drain the spinach very well to remove water.
- In a large bowl mix the ricotta cheese with salt, pepper and spinach.
- Unfold one sheet of puff pastry and place it on a baking sheet lined with parchment paper.
- Spread the spinach mixture on the pastry sheet up leaving 2 cm from the edges. Close the edges to create a border.
- Bake for 20-30 minutes, until the pastry is lightly browned and filling has puffed up. Transfer to a cutting board and serve hot.
Notes
This can be assembled a day in advance, refrigerated, and baked before serving.
I love it