Easter Tart with Ricotta and Spinach (Printable)
Tender pastry shell filled with creamy ricotta, spinach, and whole eggs baked until golden.
# What You'll Need:
→ 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
# Directions:
01 - Combine flour and salt in a large bowl. Add cold butter cubes 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 tightly, and refrigerate for 30 minutes.
02 - Preheat oven to 375°F. Generously grease a 9-inch tart pan with butter or cooking spray.
03 - On a lightly floured surface, roll out chilled dough to a 11-inch circle. Carefully transfer dough to prepared tart pan, pressing gently into sides and bottom. Trim excess dough from edges.
04 - In a large bowl, whisk together ricotta, chopped spinach, Parmesan, 3 eggs, heavy cream, nutmeg, salt, and black pepper until smooth and well combined.
05 - Spread half of the ricotta mixture evenly into the prepared tart shell. Using the back of a spoon, create 4 evenly spaced shallow wells in the filling.
06 - Carefully crack one medium egg into each well, taking care not to break the yolks.
07 - Gently spoon remaining ricotta mixture around and over the eggs, covering the whites while leaving yolks exposed. Ensure the filling evenly distributes without disturbing the egg yolks.
08 - Bake for 40-45 minutes until filling is completely set and top is lightly golden. 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 Hints:
01 -
- The contrast between silky ricotta and tender baked egg yolks creates this incredible creamy richness in every bite
- It looks like something from an Italian bakery but comes together with ingredients you probably already have
- The nutmeg and spinach make it taste like spring itself decided to visit your kitchen
02 -
- Well drained ricotta and squeezed dry spinach are non negotiable unless you want a soggy bottom
- The whole eggs will continue cooking slightly after you remove the tart from the oven
- Room temperature ingredients blend more smoothly into the ricotta mixture
03 -
- Chill your rolling pin and pastry board to keep the dough from sticking without adding too much flour
- Brush the pastry rim with beaten egg before baking for an extra golden finish