Reviews        Add Rating & Review

Back to Spinach Ricotta Tart All Reviews for Spinach Ricotta Tart - of Reviews Reviews: Most Helpful Most Helpful Most Positive Least Positive Newest

Gallery Recipe Summary Servings: 6

Ingredients Ingredient Checklist 1 fifteen-ounce container part-skim ricotta 1 bunch fresh spinach (12 ounces), stems removed 1 1/2 cups loosely packed fresh basil leaves 1 teaspoon salt 1/4 teaspoon freshly ground pepper 1/4 teaspoon freshly grated nutmeg 2 whole eggs 1 egg white Olive-oil cooking spray

Cook’s Notes Frozen spinach can be substituted for fresh, but the resulting tart will be less smooth. In a colander, press excess moisture from cooked frozen spinach. If using fresh spinach, be sure it is completely dry to keep the tart from becoming watery.

Gallery

Recipe Summary Servings: 6

Recipe Summary Servings: 6

Recipe Summary

Servings: 6

Servings: 6

6

Ingredients

Ingredients

  • 1 fifteen-ounce container part-skim ricotta 1 bunch fresh spinach (12 ounces), stems removed 1 1/2 cups loosely packed fresh basil leaves 1 teaspoon salt 1/4 teaspoon freshly ground pepper 1/4 teaspoon freshly grated nutmeg 2 whole eggs 1 egg white Olive-oil cooking spray

Directions

Wrap ricotta tightly in fine cheesecloth; place in a colander over a bowl. Place a heavy bowl or cans on top; let drain, refrigerated, for 3 hours or overnight.

Heat oven to 350 degrees. Coat an 8 1/2-inch springform pan with olive-oil cooking spray. Place drained ricotta, spinach, basil, salt, pepper, and nutmeg in the bowl of a food processor. Blend until smooth; scrape sides as needed, about 1 minute. Add eggs and egg white; blend about 5 seconds. Pour into prepared pan; bake until set and just brown around the edges, 40 to 45 minutes. Let rest on a cooling rack 5 minutes; run a paring knife around edges before unmolding. Cut into wedges; serve.

Cook’s Notes Frozen spinach can be substituted for fresh, but the resulting tart will be less smooth. In a colander, press excess moisture from cooked frozen spinach. If using fresh spinach, be sure it is completely dry to keep the tart from becoming watery.

Cook’s Notes

Frozen spinach can be substituted for fresh, but the resulting tart will be less smooth. In a colander, press excess moisture from cooked frozen spinach. If using fresh spinach, be sure it is completely dry to keep the tart from becoming watery.

Reviews

 Add Rating & Review

Reviews

Add Rating & Review

Add Rating & Review

All Reviews for Spinach Ricotta Tart

  • of Reviews Reviews: Most Helpful Most Helpful Most Positive Least Positive Newest

All Reviews for Spinach Ricotta Tart

  • of Reviews

    Reviews: Most Helpful Most Helpful Most Positive Least Positive Newest

Reviews: Most Helpful

Most Helpful     Most Positive     Least Positive     Newest