Spinach and Ricotta Tart

Recipe by sassafrasnanc
READY IN: 1hr 15mins
SERVES: 6
UNITS: US

INGREDIENTS

Nutrition
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DIRECTIONS

  • Preheat oven to 400 degrees. Prick pie shell (9" pie pan) and prebake in hot oven for 5-8 minutes until lightly browned. Turn oven down to 350 degrees when pie crust is done.
  • Cook spinach until thawed and warm. Drain very well, squeezing excess moisture out with hands. (Do not precook spinach if using fresh).
  • Saute onion in butter and stir in spinach, salt, nutmeg and black pepper.
  • In separate bowl, combine Ricotta cheese, cream Parmesan cheese and eggs and blend well.
  • Add spinach mixture and stir well.
  • Pour into prebaked pie shell and bake at 350 degrees for 50 minutes or until custard is set.
  • Garnish with finely chopped parsley and sliced cherry tomatoes if desired.
  • May be served hot or room temperature.
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