Easter Tart with Ricotta, Spinach, Egg, and cheese

For your Shopping Cart:

Savory tarts filled with springtime staples are a favorite at Easter.  In Italy, these tarts can vary from region to region, but usually contains a center of eggs, cheese, and a green vegetable enveloped in a buttery crust.

Ingredients:

Unsalted butter, for greasing
Flour for dusting
5 hardboiled eggs, shelled and cut in half lengthwise.
1 egg
1lb fresh spinach
2 Tbsp DeLallo Extra Virgin Olive Oil
1 small onion, finely chopped
1lb DeLallo Whole Milk Ricotta
¼ cup DeLallo grated parmesan cheese
¼ lb DeLallo Provolone cheese, grated
salt and pepper to taste
16oz store bought puff pastry, thawed

Directions:

Preheat your oven to 400 F and butter and flour a 9x9 square baking dish.  Set aside.

Wash the fresh spinach and place into a pot of boiling water.  Cook for 3 minutes.  Drain very well, squeeze out all the water and roughly chop.   Place in a mixing bowl.

Fry the onion in the olive oil in a small saucepan, until they are wilted and translucent.  Remove from heat and allow to cool.  Add the cooked onions to the mixing bowl with the spinach.  

Add the Parmesan, provolone, and ricotta cheeses to the mixing bowl and mix well to incorporate all the ingredients.  Season with salt and pepper.  

Take half of the pastry and roll to ½ inch thickness.  Line the baking dish and leave a little of the pasty overhanging to be able to attach the top.   Fill with half of the filling mixture and then place the hard boiled eggs on top, cut side down.   

Place the remaining filling on top of the eggs.   Beat the egg and brush around the sides of the pastry.  Roll the remaining pastry to 1/2inch thickness.  Place over the top of the baking dish.  Press the edges down and remove excess with a knife.  Pinch the sides to seal.   Make a couple small slits on the top.  Brush the remaining egg on the top.    Bake 30-40 minutes until risen and golden.  

Serves 6 Send to friend Printer-friendly version