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Spinach and Ricotta tart
Francesca
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.
5
from 1 vote
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Prep Time
10
minutes
mins
Cook Time
25
minutes
mins
Total Time
35
minutes
mins
Course
Main Course
Cuisine
Italian, Mediterranean
Servings
4
people
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.
Keyword
puff pastry, puff pastry tart, savory tart