Savory Spinach Tart

The savory spinach tart is a classic versatile dish, great as an appetizer, main course, or for a buffet. Here’s the recipe:

Ingredients

• 1 roll of brisée pastry or puff pastry (about 230-250g)
• 500g fresh or frozen spinach
• 200g ricotta
• 100g grated cheese (Parmesan or Pecorino)
• 2 eggs
• Salt and pepper to taste
• Nutmeg to taste
• 1 clove of garlic (optional)
• 1 tablespoon extra virgin olive oil (if using fresh spinach)

Preparation

1. If using fresh spinach, wash them well and cook in a pan with a tablespoon of oil and a clove of garlic for a few minutes, until wilted. If using frozen spinach, cook according to package instructions and then squeeze well to remove excess water.

2. In a bowl, mix the ricotta with the grated cheese, add the eggs, salt, pepper, and a grating of nutmeg. Combine everything until you get a homogeneous mixture.

3. Add the spinach to the ricotta mixture and mix well.

4. Roll out the brisée or puff pastry in a previously greased pan or lined with parchment paper. Prick the bottom with a fork.

5. Pour the spinach and ricotta filling onto the pastry base, level the surface with the back of a spoon.

6. Bake in a preheated oven at 180 °C for about 35-40 minutes or until the surface is golden and the pastry is cooked.

7. Let cool slightly before serving.

Trivia

The savory tart, or quiche in the French version, is an extremely versatile dish that lends itself to numerous variations. In Italy, it is common to enrich it with typical ingredients such as cooked ham, pancetta or salami, but also different vegetables such as artichokes or zucchini. Furthermore, the combination of cheese and eggs in the filling creates a creamy base that pairs beautifully with the crispiness of the brisée or puff pastry.

If you wish, you can accompany this savory tart with a light Italian white wine such as a Pinot Grigio or a Verdicchio, which with their acidity balance the richness of the dish.