Spinach and Ricotta Tart

Spinach and Ricotta Tart is a savory classic that’s both elegant and easy to make. This delicious tart combines creamy ricotta with tender sautéed spinach and a flaky crust, creating a comforting and flavorful dish that’s perfect for any meal. Whether you’re serving it for brunch, lunch, or dinner, this tart is sure to impress with its light, cheesy filling and vibrant flavors.

Why You’ll Love This Recipe

• Healthy and Satisfying: Packed with spinach and creamy ricotta, this tart is full of nutrients while still feeling indulgent.
• Simple but Elegant: With its flaky crust and beautifully set filling, this tart looks impressive but is easy enough for any day of the week.
• Versatile: Enjoy it warm or cold, and pair it with a salad for a light meal, or serve it as an appetizer at a dinner party.

Ingredients You’ll Need

• 1 pre-made pie crust (or homemade if you prefer)
• 10 oz fresh spinach (or 1 package frozen spinach, thawed and drained)
• 1 cup ricotta cheese
• 1/2 cup grated Parmesan cheese
• 3 eggs
• 1 small onion, finely chopped
• 2 cloves garlic, minced
• 1/4 cup milk or cream
• 1/4 tsp nutmeg
• Salt and pepper, to taste
• Olive oil, for sautéing

Optional Garnishes

• Fresh herbs like parsley or basil
• A sprinkle of extra Parmesan on top before baking

Necessary Tools

• Tart pan or pie dish
• Skillet for sautéing
• Mixing bowl
• Whisk

How to Make Spinach and Ricotta Tart

Step 1: Prepare the Crust

Preheat your oven to 375°F (190°C). Roll out your pie crust and press it into a tart pan or pie dish. Prick the bottom with a fork to prevent it from puffing up. Par-bake the crust for about 10 minutes until it starts to turn golden, then set it aside to cool.

Step 2: Sauté the Spinach

In a skillet, heat a tablespoon of olive oil over medium heat. Sauté the onions and garlic until soft and fragrant, about 5 minutes. Add the fresh spinach and cook until wilted (if using frozen spinach, make sure to thaw and drain well before adding). Season with salt, pepper, and a pinch of nutmeg. Remove from heat and let it cool slightly.

Step 3: Prepare the Ricotta Filling

In a large bowl, whisk together the ricotta, Parmesan, eggs, and milk or cream until smooth. Season with a bit of salt and pepper.

Step 4: Combine the Filling

Fold the sautéed spinach mixture into the ricotta filling, making sure it’s well combined. Pour the filling into the pre-baked tart shell and smooth the top.

Step 5: Bake the Tart

Bake the tart in the preheated oven at 375°F (190°C) for about 30-35 minutes, or until the filling is set and the top is lightly golden. Let it cool slightly before slicing.

What to Serve with Spinach and Ricotta Tart

This tart pairs well with a variety of sides to round out your meal. Here are a few ideas:

• Green salad: A light mixed green salad with a lemon vinaigrette adds a fresh balance.
• Roasted vegetables: Try roasted tomatoes, asparagus, or zucchini for a colorful side.
• Soup: Serve with a warm bowl of tomato or mushroom soup for a comforting lunch.

Tips for the Best Spinach and Ricotta Tart

• Use fresh or frozen spinach: Both work well, but be sure to thoroughly drain frozen spinach to avoid excess moisture in the tart.
• Add other vegetables: You can mix in sautéed mushrooms, roasted peppers, or sun-dried tomatoes for extra flavor.
• Make it ahead: This tart can be made in advance and served cold or reheated in the oven for convenience.

Storage Instructions

• Refrigerate: Store leftover tart in an airtight container in the refrigerator for up to 3 days.
• Reheat: To reheat, place the tart in a 350°F oven for about 10 minutes until warmed through.
• Freeze: You can freeze individual slices of the tart for up to 2 months. Thaw in the fridge and reheat before serving.

FAQs

Can I use other types of cheese?

Yes! While ricotta and Parmesan are classic choices, you can also use goat cheese or feta for a different flavor profile.

Can I make this tart crustless?

For a low-carb option, you can bake the filling in a greased pie dish without the crust. It will still hold together nicely.

How do I prevent the tart from becoming soggy?

If using frozen spinach, be sure to drain it thoroughly. You can also place the sautéed spinach mixture on a paper towel to absorb any excess moisture before mixing it with the ricotta.

Conclusion: A Delicious and Versatile Savory Tart

This Spinach and Ricotta Tart is a perfect combination of creamy, savory, and satisfying flavors. Whether served for brunch, lunch, or dinner, this tart is a delicious and elegant dish that’s sure to impress. With its flaky crust, cheesy filling, and nutritious spinach, it’s a crowd-pleaser that can be enjoyed warm or cold.

If you loved this recipe, don’t forget to try my Leek and Gruyère Quiche or Tomato and Goat Cheese Tart for more savory treats! Be sure to share your creations with me on Pinterest or leave a review below—I can’t wait to hear how it turned out for you!

Nutritional Information (Per Serving)

• Calories: 290
• Protein: 12g
• Fat: 18g
• Carbohydrates: 18g
• Sodium: 500mg