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Pumpkin Ricotta and Spinach Tart Recipe

Ingredients

How to make it

  • 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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annielikestocook Annacotty, IE

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