Recipe

Pumpkin Ricotta And Spinach Tart Recipe

	Annielikestocook / All my dishes 1 year, 1 month ago I love the combination of the different flavours! Great with a large green Salad. Prep:15m Cook:50m Servings:6	Annielikest
	pumpkin spinach ricottacheese

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Ingredients

250g (8 oz) shortcrust pastry

450g (14 1/2 oz) wedge from a large pumpkin, deseeded (I have used canned pumpkin)

25g (1 oz) butter

1 onion, sliced

3 garlic cloves, sliced

125g (4 oz) baby spinach leaves

125g (4 oz) ricotta cheese

2 large eggs

200ml (7 fl oz) single cream

salt and pepper

Directions

Pastry

Preheat oven to 200C (400F)

Roll out the pastry on a lightly floured surface and line a round 23cm (9") loose-based flan tin.

Trim off any excess.

Line the pastry shell with baking paper or foil and fill with beans.

Bake blind in a preheated oven for 15 minutes.

Remove the paper, or foil and beans, then cook for a further 5 minutes.

Reduce the oven temperature to 180C (350F)

Filling

Cut away the skin from the pumpkin and cut the flesh into 1.5cm chunks.

Melt the butter in a frying pan and cook the onion, garlic and pumpkin for 5 minutes until just beginning to colour.

Add the spinach to the pan and stir into the vegetables until it wilts slightly.

Empty the vegetable mixture into the pastry shell and spread to make an even layer.

Place spoonfuls of the ricotta over the filling.

Beat the eggs with the cream and season to taste.

Pour over the tart and bake for about 25 minutes until golden and lightly set.

Serve warm or cold.

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Alterations

annielikestocook 1 year, 1 month ago said:
I like to add a can of peeled plum tomatoes at the first stage and cook it with the pumpkin and garlic, make sure most liquid has been reduced down before adding the spinach.

I have added a red pepper as well and it was delicious! Cook it with the pumpkin and garlic for 5-7 minutes before adding the spinach.

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