recipes
Spinach and ricotta tart with pine nuts
Serves:
2023-03-01
Ingredients
- 350g short crust pastry
- 250g frozen spinach, defrosted and not chopped (Emborg)
- 250g ricotta cheese (Hanini)
- 3 tbsp single cream (Elmlea)
- 2 eggs, beaten (Le Naturelle)
- 30g grated Parmesan (Zanetti)
- 3 tbsp toasted pine nuts
- 2 tbsp chopped fresh dill
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Method
Line a 18-19cm flan tin with the short crust pastry. Bake blind in the oven for 10 minutes. Make the filling by mixing together all the remaining ingredients. Spoon into the pastry base, even out and bake in the oven for 20-25 minutes. Serve with extra toasted pine nuts and dill.
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