Baked Spinach Ricotta Tart
Serves: 4
Cierra Adams
1 January 1970
Based on User reviews:
44
Spice
54
Sweetness
53
Sourness
40
mins
Prep time (avg)
4.3
Difficulty
Ingredients:
2 cups
Flour (allpurpose)1 tsp
Kosher Salt2 tbsps
Olive Oil1 tsp
Salt1 cup
Onion (peeled and diced)1.5 tsps
Marjoram (fresh, minced)450 g
Prosciutto (diced 1 cup)3 large
Egg1 tsp
Nutmeg (freshly grated)Directions:
1
Place the ricotta in a strainer lined with cheesecloth and allow to drain over a bowl, covered and refrigerated, for 2 hours
2
To prepare the tart dough, combine the flour and 1/2 teaspoon of the salt in a bowl
3
Add the chilled butter and, using your fingertips or two knives, blend until the mixture resembles coarse meal
4
Work in the ice water until the dough holds together
5
Form the dough into a smooth, flat disk, wrap in plastic, and refrigerate for at least 1 hour
6
Lightly flour a clean work surface and roll the dough into a 16inch disk
7
Place the rolledout dough into a 10 by 2 1/2 inchdeep cake pan or springform mold
8
Pressing with your fingertips, flute the top edges of the dough
9
Place in the freezer and chill thoroughly, about 30 minutes
10
In a medium skillet, heat 1 tablespoon of the olive oil over high heat and saute the spinach, stirring constantly until wilted, about 2 minutes
11
Season with 1/4 teaspoon salt and half the pepper
12
Place the cooked spinach in a colander and drain
13
Chop fine and reserve
14
In the same skillet, add the remaining tablespoon olive oil and cook the onion 3 to 5 minutes over medium heat until translucent
15
Add the marjoram and prosciutto
16
Stir and cook an additional 2 minutes
17
Set aside
18
In a large bowl, beat the eggs and add the drained ricotta, spinach, onion, and prosciutto
19
Season with the nutmeg and remaining salt and pepper
20
Set aside
21
Line the tart shell with aluminum foil and fill with dried beans or pastry weights
22
Bake for 12 to 15 minutes, until the dough is set
23
Remove the foil and beans and cook an additional 10 minutes, or until the dough is light brown
24
Lower the oven temperature to 375 degrees
25
Spread the ricotta and spinach mixture evenly in the tart, place on the middle rack of' the oven, and bake for 1 hour and 10 minutes, until the filling is set and the top golden brown
26
Let rest for 15 to 20 minutes, slice into wedges, and serve