Baked Spinach Ricotta Tart Recipes

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SPINACH RICOTTA TART



Spinach Ricotta Tart image

This savory quiche makes for a satisfying supper. Serve it with our Spaghetti Squash with Cherry Tomatoes and Ricotta for a heartier meal.

Provided by Martha Stewart

Categories     Food & Cooking     Dessert & Treats Recipes     Pie & Tarts Recipes

Number Of Ingredients 9

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

Steps:

  • 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.

SPINACH AND RICOTTA TART



Spinach and Ricotta Tart image

Rich and scrumptious, this is a great brunch dish as well as any other meal! Fairly simple to make. I prefer chopped FRESH spinach but I am posting this recipe as it was given to me. Also, I add feta or Montrachet cheese sometimes if I have it on hand.

Provided by sassafrasnanc

Categories     Savory Pies

Time 1h15m

Yield 6 serving(s)

Number Of Ingredients 11

1 unbaked 9-inch pie crust
2 (10 ounce) packages frozen chopped spinach
1 small onion, minced
3 tablespoons butter
1/2 teaspoon salt
1/4 teaspoon ground nutmeg
1 dash black pepper
1 (15 ounce) carton ricotta cheese
1 cup light cream
1/2 cup parmesan cheese
3 eggs, lightly beaten

Steps:

  • 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.

Nutrition Facts : Calories 516.4, Fat 38.6, SaturatedFat 19.6, Cholesterol 192.4, Sodium 701.4, Carbohydrate 23.2, Fiber 4.2, Sugar 1.9, Protein 21.5

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