Easter Tart with Ricotta, Spinach, Egg, and cheese
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.
- Unsalted butter
- Flour, for dusting
- 5 hard-boiled eggs, shelled and cut in half lengthwise.
- 1 egg
- 1 pound fresh spinach
- 2 tablespoons DeLallo Extra Virgin Olive Oil
- 1 small onion, finely chopped
- 1 pound DeLallo Whole Milk Ricotta
- 1/4 cup DeLallo grated parmesan cheese
- 1/4 pound DeLallo Provolone cheese, grated
- Salt and pepper
- 16 ounce puff pastry, thawed
Preheat your oven to 400˚F. Butter and flour a 9 by 9-inch 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 of 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, about 3 minutes. 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; mix well to incorporate. Season with salt and pepper.
Take half of the pastry and roll to 1/2-inch thickness. Line the baking dish, leaving a little extra of the pastry overhanging to attach to 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 1 egg and brush around the sides of the pastry as an egg wash. Roll the remaining pastry to 1/2-inch thickness. Place over the top of the baking dish. Press the edges down and remove excess with a knife. Pinch the sides to seal, making a couple small slits on the top.
Brush the remaining egg wash on the top. Bake 30 to 40 minutes until risen and golden.