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Spinach, ricotta, pine nut and dill tart

Spinach, ricotta, pine nut and dill tart

Name: Spinach, ricotta, pine nut and dill tart
Prep time: 10 min
Cook time: 40 min
Total time: 50 min
Yield: Makes 1 x 19cm tart
Cuisine: British recipes
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

Easy
July 2012

Easy
July 2012

Test kitchen approved

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

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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

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.