Easter Tart with Ricotta and Spinach

The first time I made this tart, I cracked the eggs into the filling too aggressively and broke three yolks in a row. My kitchen smelled like nutmeg and butter, but those cloudy yolks taught me to work with the gentlest touch possible when creating the wells. Now I treat each egg like a tiny treasure nestling into its ricotta bed.

Last Easter, my grandmother took one bite and declared it better than the version she used to get from the bakery in her old neighborhood. We ate it on the back porch while tulips were just starting to open, and somehow the tart made the whole afternoon feel more celebratory. Now it is not really Easter at our table until this tart appears.

Ingredients

• 2 cups all-purpose flour: The foundation of your pastry shell, giving it structure without becoming tough when you handle it properly
• 1/2 cup cold butter: Must be ice cold to create those flaky layers that make pastry so irresistible
• 1/2 tsp salt: Enhances all the flavors and balances the richness of the ricotta filling
• 1 large egg: Binds the pastry dough together and adds richness to the crust
• 2-3 tbsp cold water: Just enough to bring the dough together, added gradually until the perfect consistency forms
• 2 cups ricotta cheese: The creamy heart of the filling, so make sure you drain it well to avoid a soggy crust
• 1 cup cooked spinach: Squeeze out every drop of moisture or your tart will weep in the oven
• 3/4 cup grated Parmesan: Adds that salty umami depth that makes the filling sing
• 3 large eggs: These bind the ricotta mixture into a velvety custard when baked
• 1/4 cup heavy cream: Makes the filling luxuriously smooth and helps it set beautifully
• 1/4 tsp freshly grated nutmeg: The secret ingredient that whispers classic Italian comfort
• 4 medium eggs: The crowning glory, cracked whole into the filling for those gorgeous golden centers

Instructions

Make the pastry dough:

Rub the cold butter into the flour with your fingertips until the mixture looks like coarse crumbs, then stir in the egg and just enough water to bring it together.

Let the dough rest:

Shape into a disk, wrap tightly, and chill for at least 30 minutes so the gluten relaxes and the butter firms up again.

Preheat and prepare:

Heat your oven to 375°F and generously butter a 9-inch tart pan while the dough chills.

Roll and line the pan:

On a floured surface, roll the dough into a circle and carefully drape it into your tart pan, trimming any overhang neatly.

Whisk the filling:

Beat the ricotta, spinach, Parmesan, three eggs, cream, nutmeg, salt, and pepper until completely smooth and creamy.

Create the foundation:

Spread half the ricotta mixture evenly across the bottom of your tart shell.

Nestle the whole eggs:

Use the back of a spoon to make four shallow wells, then gently crack an egg into each depression without breaking the yolk.

Cover carefully:

Spoon the remaining ricotta mixture around and between the eggs, leaving the yolks exposed like little suns.

Bake until golden:

Slide into the oven for 40 to 45 minutes until the filling is set and the pastry is golden brown.

Rest before serving:

Let the tart cool for at least 15 minutes so the filling sets completely and slices cleanly.

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There is something almost magical about cutting into this tart and seeing those perfect golden yolks nestled in the green ricotta. It became my go to for spring brunches the year I served it to friends who had just announced they were expecting, and now every time I make it I think of new beginnings.

Choosing the Right Ricotta

Full fat ricotta makes a noticeably silkier, more luxurious filling than the part skim varieties. If you can find fresh ricotta from a local dairy or Italian market, the texture difference will be incredible. Some brands are wetter than others, so drain yours in a sieve for at least an hour even if it looks relatively dry.

Make Ahead Magic

The pastry dough keeps beautifully in the refrigerator for up to three days or frozen for a month. You can also prepare the complete filling a day ahead and store it in an airtight container, but let it come to room temperature before spreading it in the crust. The whole tart reheats gently at 300°F if you need to serve it warm the next day.

Serving Suggestions

This tart shines as part of a spread with fresh fruit, perhaps some sliced strawberries or blood oranges to echo the spring theme. A simple arugula salad dressed with lemon vinaigrette cuts through the richness beautifully.

• Pair with a crisp Pinot Grigio or Sauvignon Blanc
• Serve with warm crusty bread to soak up any extra filling
• Garnish with fresh parsley or basil for a pop of color

Save to everydaypinmeals

Whether it appears on your Easter table or just an ordinary Sunday that needs something special, this tart has a way of making any meal feel like a celebration worth savoring.

Recipe FAQs

→ Can I prepare this tart ahead of time?

Yes, you can make the pastry dough up to 2 days in advance and keep it refrigerated. The assembled tart can also be baked a day ahead and served at room temperature, making it ideal for entertaining.

→ How do I prevent the bottom crust from becoming soggy?

Ensure your ricotta is well-drained before mixing, and spinach is thoroughly squeezed dry to remove excess moisture. You can also blind-bake the pastry shell for 10 minutes before adding the filling.

→ What can I use instead of ricotta?

Chevre or goat cheese works beautifully, though it will add a tangier flavor. Cottage cheese blended until smooth can also substitute, though you may want to adjust the seasoning accordingly.

→ Why do the egg yolks need to be whole in the center?

The whole eggs create a stunning presentation when sliced, with bright golden yolks visible in each serving. They also add richness and help bind the ricotta filling together while baking.

→ Can I freeze this tart?

The baked tart freezes well for up to 3 months. Wrap tightly in plastic and foil, then thaw overnight in the refrigerator before serving. Reheat gently at 325°F for 15-20 minutes.

→ What vegetables can I add to the filling?

Sautéed leeks, spring onions, or roasted asparagus work wonderfully. You can also add fresh herbs like basil, parsley, or thyme to enhance the spring flavors.