|15 ml||fresh chillies — 573|
|1||onion — finely chopped|
|2||garlic — cloves, finely chopped|
|500 g||spinach — chopped|
|250 ml||ricotta cheese|
|60 ml||parmesan cheese — finely grated|
|2.5 ml||nutmeg — ground|
|freshly ground black pepper|
|400 g||shortcrust pastry — thawed|
|6||eggs — large|
Preheat 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 for 5 minutes. Add the garlic and spinach and sauté for another 2 minutes.
Stir in the ricotta, Parmesan, salt, nutmeg and pepper and allow the mixture to cool – about 15 minutes.
Line the greased tin with the shortcrust 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 for about 30 minutes until golden and crisp, and serve.
The spinach can easily be replaced with kale, Swiss chard or baby spinach, if preferred.