Easter Ricotta Spinach Tart (Printable)
Buttery pastry shell with rich ricotta, spinach and eggs baked until golden
# Ingredient List:
→ Pastry
01 - 2 cups all-purpose flour
02 - 1/2 cup unsalted butter, cold and cubed
03 - 1/2 teaspoon salt
04 - 1 large egg
05 - 2-3 tablespoons cold water
→ Filling
06 - 2 cups ricotta cheese, well-drained
07 - 1 cup cooked spinach, squeezed dry and chopped
08 - 3/4 cup grated Parmesan cheese
09 - 3 large eggs
10 - 1/4 cup heavy cream
11 - 1/4 teaspoon freshly grated nutmeg
12 - 1/2 teaspoon salt
13 - 1/4 teaspoon black pepper
→ Whole Eggs for Center
14 - 4 medium eggs
# Steps:
01 - Mix flour and salt in a large bowl. Add cold butter and rub into flour until mixture resembles coarse breadcrumbs. Add egg and 2-3 tablespoons cold water, mixing until dough just comes together. Shape into a disk, wrap in plastic, and refrigerate for 30 minutes.
02 - Preheat oven to 375°F. Lightly grease a 9-inch tart pan with butter or cooking spray.
03 - Roll out chilled dough on a floured surface to a 11-inch circle. Carefully transfer dough to tart pan, pressing into corners. Trim excess dough from edges.
04 - In a large bowl, combine ricotta, chopped spinach, Parmesan, 3 eggs, cream, nutmeg, salt, and pepper. Whisk until completely smooth and well incorporated.
05 - Spread half the ricotta mixture evenly into the tart shell, smoothing with a spatula.
06 - Using the back of a spoon, create 4 evenly spaced shallow wells in the filling. Carefully crack a medium egg into each well, keeping yolks intact.
07 - Gently spoon remaining ricotta mixture around and over the eggs, leaving yolks exposed. Take care not to break yolks during this process.
08 - Bake for 40-45 minutes until filling is completely set and top is lightly golden brown. The center should not jiggle when gently shaken.
09 - Let tart cool in pan for at least 15 minutes before removing. Slice and serve warm or at room temperature.
# Expert Tips:
01 -
- The surprise of cutting through those golden whole eggs hidden in creamy ricotta never gets old.
- This tart balances rich comfort with fresh spring flavors that work for brunch or dinner.
02 -
- Cold butter and minimal handling create the flakiest pastry crust possible.
- The well drained spinach prevents a watery filling that ruins the texture.
03 -
- Use the back of a spoon to create deep wells for the whole eggs so they stay in place.
- A room temperature ricotta blends more smoothly into the filling mixture.