Spinach, ricotta, pine nut and dill tart

Spinach, ricotta, pine nut and dill tart
  • Serves icon Makes 1 x 19cm tart
  • Time icon Takes 10 mins to make, 35-40 mins to cook

A stunning spinach, ricotta and dill tart made with few but really good quality ingredients.  It’s ever so easy to make – just make sure to squeeze as much liquid out of the spinach as you can, to avoid a soggy bottom!

Ingredients

  • 320g ready-rolled shortcrust pastry
  • Flour for dusting
  • 250g frozen spinach
  • 2 medium free-range eggs
  • 150g ricotta
  • Splash of double cream
  • 25g ready grated parmesan
  • Pinch of freshly grated nutmeg
  • 2-3 tbsp roughly chopped fresh dill, plus extra to serve
  • 3 tbsp pine nuts, toasted

Method

  1. Preheat the oven to 180°C/fan160°C/gas 4. Open out the pastry on a flour-dusted work surface and flatten slightly with a rolling pin. Line a 19cm loose-bottomed fluted tart tin with the pastry, working it into the fluted edges. Prick the base all over with a fork. Trim off any excess pastry, then line with baking paper and fill with baking beans or rice. Blind-bake for 15 minutes, then remove the beans/rice and paper and return to the oven for 5 minutes more. Set aside to cool slightly.
  2. Meanwhile defrost the spinach by putting it in a bowl of warm water for 5 minutes. Drain, then squeeze as much water as you can from the spinach and set aside.
  3. Mix the eggs, ricotta, cream, parmesan, some seasoning and a good grating of nutmeg in a jug. Add the spinach, dill and most of the toasted pine nuts. Pour into the pastry case, top with the remaining pine nuts, then bake for 15-20 minutes or until cooked through and golden. Scatter with more dill, then serve with a crunchy salad.

Subscribe

Fancy getting a copy in print?

Subscribe to our magazine
Subscribe to delicious magazine today

Rate & review

Rate

Reviews

Share a tip

Or, how about...?

Save recipe icon Save recipe icon Save recipe

May seasonal recipes

Spring onion and spinach tartlets

These spring onion and spinach tartlets can be baked up to 12 hours in advance...

Save recipe icon Save recipe icon Save recipe

Filo pastry recipes

Spanakopita

A vegetarian spinach and ricotta pie encased in layers of crispy filo pastry – it...

Save recipe icon Save recipe icon Save recipe

Summer pasta recipes

Fried courgette, cheese and spinach pasta

Bountiful supplies of courgette mark the start of summer, so why not fry up this...

Subscribe to our magazine

Subscribe to delicious. magazine this month and receive a free cookbook

Subscribe

Download our digital version

Subscribe to the digital edition of delicious. magazine

Subscribe
Subscribe to the digital edition of delicious. magazine