Ricotta cheese and spinach tart

Yield: 6 servings

Measure Ingredient
400 grams Waitrose Strong Plain Flour; (14oz)
1 pinch Salt
1 pack Waitrose Fresh Basil and Thyme; chopped
4 \N 5 ml; (3tbsp) olive oil
3 \N Eggs; (medium), beaten
1 \N 250 g tub Galbani Ricotta Cheese
1 \N 500 g pack frozen whole leaf spinach; defrosted and well
\N \N ; drained
\N \N Freshly grated nutmeg
2 \N Eggs; (medium)
50 grams Pine kernels; toasted (1 3/4oz)
1 \N Lemon; zest of
100 grams Grated Parmesan; (3 1/2oz)
\N \N Salt and freshly ground black pepper
\N \N Milk to glaze



Sift the flour into a bowl and add the salt and herbs. Make a well in the centre. Add the oil and then gradually add the eggs. Mix until smooth, adding a little water if required.

Knead for 10 minutes, then wrap in cling film and place in a refrigerator for 30 minutes.

Combine all the filling ingredients.

On a floured surface, roll out two-thirds of the pasta and use to line a 23cm (9") square tin.

Spoon the filling into the pasta and smooth out to cover the base.

Roll out the remaining pasta and cover the top.

Wet and seal the edges with a little water. Trim off any excess pasta and brush with a little milk, prick and place in the centre of a preheated oven 200ºC, 400ºF, gas mark 6 for 25-30 minutes until golden on top.

Converted by MC_Buster.

NOTES : Home-made pasta enclosing a savoury filling to serve warm or cold with a green salad.

Converted by MM_Buster v2.0l.

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