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Spinach and egg tart


Spinach and egg tart

Ingredients 12
Servings 6
Time 45 mins

Ingredients

  • 30
    ml
    butter
  • 15
    ml
    olive oil
  • 1
    onion - finely chopped
  • 2
    cloves
    garlic - finely chopped
  • 500
    g
    spinach - chopped
  • 250
    ml
    ricotta
  • 60
    ml
    Parmesan cheese - finely grated
  • 5
    ml
    salt
  • 2.5
    ml
    ground nutmeg
  • pinch
    ground black pepper
  • 400
    g
    shortcrust pastry - thawed
  • 6
    large eggs
 

Method

40 mins
 

Pre-heat the oven to 180°C and grease an 18cm cake tin with non-stick cooking spray.

 

Heat the butter and oil in a large pot over medium heat.

 

Add the onions and sauté, 5 mins.

 

Add the garlic and spinach and sauté, 2 mins.

 

Stir in the ricotta, Parmesan, salt, nutmeg and pepper and allow the mixture to cool, 15 min.

 

Line the greased tin with the short crust pastry and trim to fit the tin.

 

Roll out any of the off cut pastry and using Easter cookie cutters, like bunny or star shapes, cut out shapes to decorate the top of the tart later on.

 

Fill the lined pastry with half of the spinach mixture and make 5 hollows in the filling with the back of a spoon.

 

Break an egg into each of the hollows, without breaking the yolks.

 

Gently spoon the remaining spinach mixture over the top and garnish with the pastry decorations.

 

Whisk the remaining egg and egg wash the top of the tart.

 

Bake until golden and crisp, 30 mins.

 

TIP: The spinach can easily be replaced with kale, swiss chard or baby spinach, if preferred.

 

Read more on: tart  |  easter recipes  |  egg
 

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