Spinach, ricotta, pine nut and dill tart
- July 2012
- Makes 1 x 19cm tart
- 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!
- Vegetarian recipes
- 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
- 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.
- 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.
- 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.
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