I love this tart. I would call it the Italian version of the French Quiche. Ricotta and spinach go hand in hand and they are a classic in the Italian cuisine.
I have made similar tarts before but I have been buying puff pastry or filo pastry to make the base.
This time I wanted to make my own, so I made shortcrust pastry and the result was a totally different thing altogether.
Homemade pastry has that simple "homemade" flavour with nothing else added other than flour, butter and water and if you use good quality, preferably organic butter, it will make a difference to its final taste.
This is another dish you can take with you to a pic-nic or packed lunch. It is filling, nutritious and now, that's summer time, you can enjoy it cold too.
- Prep Time : 60 minutes
- Cook Time : 40 minutes
Let's start with the pastry:
Take the butter out of the fridge and dice it. Add the flour and incorporate the butter well and add enough cold water to get a nice smooth dough.
Shape it into a ball and put it in the fridge for 30 minutes.
Take it out of the fridge and flatten it with the help of a rolling pin. Then lay it on a round baking tray. Pinch the base all over with a fork.
Cook for 20 minutes at 180 C until lightly golden.
Chop the onion finely , put it in a large pan with a tbsp of olive oil and stir fry it until translucent.
Add the washed spinach and cook them for 10 minutes.
Whiz them with a processor and turn them into a smooth cream. Add a knob of butter, the eggs, Parmesan, salt and pepper, the chopped dill and the ricotta. Stir it all well in and add 2 tbsp of olive oil.
Pour it on the cooked pastry and cook for 40 minutes at 160C.